My donuts come from a local bakery these days cause I can get just ONE and it’s a nice treat when I’ve had a bad day or week. I’ve made them myself but, as always, frying keeps me from making them too often. So, a recipe for a baked donut seemed too good to be true. And I don’t mean those cake-y horrors but REAL yeast donuts.
Both of the recipes came from Zsuzsa’s web site … cause if you want a real donut, go to a Hungarian/Austrian/German etc. They know what they’re doing. 🙂
Austrian Baked Jam Donuts (Buchteln) – filled with cubes of quince paste. Other popular jams used include apricot, plum or rose hip as well as poppy seed, Nutella, Dulce de leche, lemon curd or sweetened cream cheese
Zsuzsa’s Baked Jam Donuts (Lekvaros Fank Sutoben Sutve) – filled with seedless blackberry jam