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Buchteln, Austrian Baked Doughnuts
Buchteln Austrian Baked Doughnuts
"Some special Sundays my Austrian grandmother would fluff up the dough, butter a tin, find a jar of plum preserve in the larder and magic them out of the oven an hour or so later. Served warm (BURNING HOT in my case) with obligatory vanilla sauce (custard to you and me as I discovered later). I didn’t much care for the sauce so I just stuffed my face with a warm Buchtel, plum jam running down my chin. They are like jam-filled bake doughnuts, or pull-apart sweet breakfast treat."
Makes8 buns
Preparation Time1 hr 30 min
Cooking Time20 min
Read NextEasy Cinnamon Roll Bundt Cake
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lcarr
Apr 20, 2017
These look amazing. I love the fact that they are baked and not fried. They are require some work, but they are simple to make. you could add pretty much any filling you like, or none at all. They remind me more of bread than doughnuts, but who doesnt love a bun that already has the jam in it? I think I am going to try these tonight. I know they will be a hit!
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