It’s doughnut season – you won’t believe how many versions exist!

Some swear by the traditional Hungarian version, others prefer filled doughnuts or more famous international styles. And then there are doughnuts that don’t even look like doughnuts at first glance.

For many people, doughnuts are a classic carnival-season treat — but honestly, they’re a great idea all year round whenever you’re craving something sweet.

What they all have in common is that they’re made from some kind of dough — and most of the time, they’re fried in oil. The differences come down to the dough itself, the shape, and the filling. And there are surprisingly many variations.

Hungarian doughnut classics

One of the best-known Hungarian doughnuts is the szalagos fánk, often translated as a “ribbon doughnut.” It’s made from yeast dough and fried in oil. A pale ring usually appears around the middle — that’s the famous ribbon. It’s typically dusted with powdered sugar and eaten with jam.

Csörögefánk

This one is completely different in texture compared to szalagos fánk. It isn’t soft — it’s crisp and crunchy. The dough is rolled out thin, cut into strips, twisted, and then dropped into hot oil. Csöröge is quicker to make because it doesn’t need rising time. It’s usually dusted with powdered sugar and served with jam or a dip.

Filled doughnuts

Hungarians have loved filled doughnuts for generations, and for many people, this is the ultimate version. The most common filling is apricot jam, but vanilla custard and chocolate are also popular. Some people fill them before frying, while others pipe the filling in afterwards using a pastry bag. They’re usually slightly denser than ribbon doughnuts.

Cottage cheese doughnuts (Túrófánk)

This is an easier, faster option because it isn’t made from yeast dough. Thanks to the cottage cheese, it’s richer and more filling. The dough is often dropped into the oil in small spoonfuls rather than shaped neatly. With powdered sugar and jam, it’s a perfect choice for anyone who doesn’t want to deal with proofing and rising.

Unusual doughnut variations

Beyond the classic styles, there are also less traditional versions — and that’s exactly what makes them fun. Some play with shape, others completely flip the flavor profile.

One newer trend is the apple “donut,” which doesn’t actually start with dough at all. The base is simply apple. The fruit is sliced into rings and the core is removed, so it genuinely looks like a mini doughnut.

The slices are then coated in batter — in many recipes, in a double layer: first dipped into a cinnamon-sugar milk mixture, then rolled in a crunchy coating such as panko breadcrumbs, and finally fried in oil.

Another surprising savoury option is a sour-cream and garlic doughnut made from a light batter rather than yeast dough. The recipe includes sour cream, onion, spring onion, and garlic. It’s best served warm, and — unexpectedly — it doesn’t feel overly heavy.

And then there’s the doughnut cake, where you make several smaller doughnuts and stack them into a cake shape. Between the layers, you can add cream, strawberries, jam, or even mascarpone. A strawberry version, for example, is the kind of dessert that looks impressive on the table — and works brilliantly for guests.

If you’re curious about unusual local treats, you might also enjoy our roundup of strange Hungarian sweets that are absolutely worth trying:

• Strange Hungarian sweets that are worth a try

Doughnuts around the world

Almost every country has its own version — it just goes by a different name, comes in a different shape, and is eaten in a different way. Some are ring-shaped, some are filled, and others are soaked in syrup after frying.

American donut

The best-known international version. It has a hole in the middle and is usually covered in glaze. The topping often includes chocolate, icing, or colourful sprinkles. It’s more of a visually striking dessert than a traditional homemade treat.

Berliner (German filled doughnut)

Very similar to the filled doughnuts popular in Hungary. Soft yeast dough, usually filled with jam. The top is covered with powdered sugar or icing. In many places, it’s a New Year’s Eve and carnival-season classic.

Churros (Spanish style)

Long, ridged, crunchy doughnuts. Fried in oil, then rolled in cinnamon sugar. In many countries, they’re served with chocolate sauce.

Beignet (French doughnut)

Square-shaped and made from soft dough, heavily dusted with powdered sugar. It’s lighter and airier than a dense pastry.

Bomboloni (Italian style)

A filled doughnut often stuffed with vanilla custard or lemon cream. The dough is usually very soft. Instead of powdered sugar, it’s often rolled in granulated sugar.

Lokma (Turkish doughnut balls)

Small, round doughnut bites that are soaked in sugar syrup after frying. This makes them far sweeter and stickier than most European versions. Even a small portion can feel like a lot — but it’s dangerously easy to keep eating them.