Hungarian Jam-Filled Doughnuts (Buchteln
Hungarian Jam-Filled Doughnuts (Buchteln)
📝 Description
These soft, fluffy Hungarian-style doughnuts are lightly sweet, filled with delicious jam, and dusted with powdered sugar—very similar to what you see in the image. They are perfect for breakfast or dessert with tea or coffee.
🛒 Ingredients
- 500 g all-purpose flour
- 250 ml warm milk
- 7 g dry yeast (or 20 g fresh yeast)
- 60 g sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
- 60 g butter (melted)
- Pinch of salt
- Jam (apricot or plum is traditional)
- Oil for frying
- Powdered sugar (for dusting)
👨🍳 Instructions
-
Activate the yeast
In a bowl, mix warm milk with yeast and a teaspoon of sugar. Let it sit for 5–10 minutes until foamy. -
Prepare the dough
In a large bowl, combine flour, sugar, salt, egg yolks, vanilla, and melted butter. Add the yeast mixture and mix until a soft dough forms. -
Knead and rise
Knead the dough for about 8–10 minutes until smooth. Cover and let it rise in a warm place for 1 hour, or until doubled in size. -
Shape the doughnuts
Roll out the dough to about 1 cm thickness. Cut into circles, place a spoon of jam in the center, and seal well into balls. -
Second rise
Let the filled dough rest for another 20–30 minutes. -
Fry
Heat oil to 170–180°C (340–350°F). Fry the doughnuts until golden brown on both sides. -
Finish
Remove and drain on paper towels. Dust generously with powdered sugar.
🍽️ Serving Tips
- Serve warm for the best taste
- Pair with tea or coffee
- You can fill them with chocolate, custard, or Nutella for variation
If you want, I can also turn this into a ready for publishing 👍
