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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.
