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Hussar doughnuts

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Ingredients for 1 servings:

  • 300 g flour
  • 80 g hazelnuts, ground
  • 1 tbsp vanilla sugar
  • 100 g sugar
  • 2 eggs, including the yolk
  • 200 g butter, cold
  • 100 g currant jelly
  • Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Combine the flour, ground hazelnuts, sugar, and vanilla sugar. Add the cold butter and two egg yolks. Quickly knead everything into a smooth dough. Refrigerate the dough for at least 1 hour. Then form into approximately 2 cm balls and place them on a baking sheet lined with baking paper. Using the handle of a wooden spoon, make a hollow in each ball. Pipe the blackcurrant jelly into the hollow. Bake the cookies at 180°C (top/bottom heat) for approximately 15 minutes. Once cooled, sift the powdered sugar over the hussar doughnuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Hussar doughnuts