Twisted plum jam doughnuts

by | Mar 23, 2020 | Breads, buns & biscuits

Doughnuts are everywhere. Ring doughnuts, long doughnuts, filled or twisted – there are plenty of choices. Since the 14th century they have conquered the whole world. Hungary is no exception.

Doughnuts started to spread in Hungary in the 19th century, and besides the well-known carnival ribboned doughnuts each region has developed its own doughnut version over the last century.

These spectacular and enticing twisted doughnuts originate from Penyige, a small village in Szabolcs, near the Ukrainien border. They are not only twisted, but also filled with homemade, sugar-free, ebony black plum jam.

There are two things you have to pay attention to while making the doughnuts. Cut 25-30 cm / 10-12″ long ropes in order to be able to twist them. They are massive doughnuts, so you have to fry them slowly over low heat to avoid that they remain uncooked in the middle.

Twisted plum jam doughnuts
Twisted plum jam doughnuts – photo:


  • 500 g (~4 cups) flour
  • 50 g (~1 3/4 oz) butter
  • 250 ml (~1 cup) milk
  • 25 g (~3/4 oz) fresh yeast (2 1/2 tsp dry yeast)
  • 100 g (~1/2 cup) sugar
  • pinch of salt
  • 1 egg
  • plum jam
  • oil or lard for deep-frying

Place yeast, 1 tablespoon of sugar and 1 tablespoon of flour in a small bowl, pour in lukewarm milk, give it a stir and let the mixture rise.

Sift the flour in a bowl and rub in butter. Add sugar, salt, egg and activated yeast, and knead into a smooth dough (use dough hooks).

Form a ball, dust it with a little flour, cover and let it rise for about 50 minutes.

On a floured surface roll out the dough into a 50-60 cm / 20-24″ wide thin rectangle. Cut the rectangle in half vertically. Spoon plum jam on the dough leaving some space on the edges.

Roll the dough twice, then cut it.

Fold the roll in half and twist ends.  Tuck ends under.

Place the twisted doughnut on a floured cutting board or tray. Repeat process with the rest of the dough.


Let the doughnuts rise for 15 minutes.

Heat up 4 inches of oil or lard in a deep skillet. Since the doughnuts are quite big, fry them slowly over low heat in order to cook them completely. Add as many pieces to the oil as your skillet will allow. Gently flip them over as soon as they become golden brown on the underside. Fry until doughnuts turn evenly golden brown on both sides.

Once the doughnuts are ready, transfer them in a bowl or a on a plate lined with paper towels. Feel free to dust them with powdered sugar before serving.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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