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. 🙂
The link to this Austrian version came from a recommendation made by a visitor to her baked donut post, while the 2nd recipe is Zsuzsa’s creative adaptation/modification.
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
Cooking is Fun ... Really!! 
Quince jam with donuts sounds like a dream! We’ve been enjoying candied quince our neighbor recently made and can’t get enough of it. These look absolutely delicious…
Quinces are not widely known in Canada but a local orchard has them so I couldn’t help but buy a quartet to encourage their future presence. In fact, I commented so enthusiastically on seeing them that a couple of other customers/browsers asked about them and I had to mention some of the possibilities.
I still remember the first time I ever heard about quince jam … while reading The Three Musketeers. One of Porthos’ lady friends serves the sweet at a rather sparse dinner during which he is trying to hit her up for money to equip himself.
Aha how great to be able to remember such occurrence. I did not :). But I just looked it up and she (Mme Coquenard) serves quince jam along with cheese. Fantastic combination.
Glad you are spreading the quince-word!!
It was a long time ago that I read The Three Musketeers for the first time (I’ll be 60 next February) and I think I looked up the word in the dictionary but my love of food must have started around that time. 🙂
It’s nice to think your love for food might be rooted in great novels! Alexandre Dumas also wrote a fantastic encyclopedia on food actually, with beautiful illustrations — it’s called the Great Cooking Dictionary (at least that is the literal French translation). I’ve been wanting to make recipes from it. I hope to be able to write on post on this soon!
I think you have forgotten Polish doughnuts! Much much better than Hungarian or German (at least the ones I had while visiting both countries). The fanciest are with rose hip jam, but my favourite have always been with sugarless plum thick jam (aka butter) cooked for long hours and wonderfully tangy.
Your baked version sounds like a fantastic idea (especially for those who try to control their weight)! I must try it (though I’m sure nothing beats frying in pork fat… I’m serious! try it one day…).
I’ve never heard of Polish donuts. What makes them different from the ones above?Paczkis … sorry, had a mental lapse. They’re pretty amazing, I agree.Jam preferences vary widely. My mom used to like rose hip jam and I bought it for her. Then she went into the nursing home and I no longer had the motivation to buy it. She used to make that thick plum preserve but we didn’t really care for it so she eventually stopped as she was the only one who’d eat it. I buy apricot, cherry and raspberry pretty regularly. Every once in a while I crave something different which is why I bought the blackberry.
Frying in pork fat … wow!!!
Beautiful job…you could open a bakery.
Thank you for the flattering comment. 🙂
These are the doughnuts I grew up with! They were buns filled with sweetened cream with a stripe of strawberry jam then dusted in icing sugar. I didn’t know about that other kind with the hole in the middle until I was much older xx
I didn’t know about the ones with the hole until I was in my 20s. 🙂
Those donuts look fabulous! And the powdered sugar is the perfect touch – I love the first plate you used. I could totally use a big donut right now – they look so tender and soft 🙂
You can’t beat the taste of a real fried donut but a tray of these hot out of the oven is a nice treat to share with friends over a cup of coffee or tea.
They almost look like a cake-like bread because they aren’t fried – but delicious nonetheless 🙂
Exactly.
I was going to comment on your meatloaf but then I saw this recipe on the link and my ADD (and sweet tooth) took over and wow! These look so amazing. My former Mother in law was from Austria and was one of the best bakers I’ve ever known – I often saw her whip up little cakes and sweets with no recipe…so I agree with your assessment!
Things have been so strange since I came down to SD to help out the folks – I guess I’ve missed a few of your posts so I’m catching up!
I’ve had fun since embarking on my 3 month stint baking with sourdough starter. I still prefer regular yeast baking. 🙂