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 baked doughnuts, or pull-apart sweet breakfast treat."

Preparation Time1 hr 30 min

Cooking Time20 min