Hussar doughnuts with chocolate dip

Ingredients for 1 servings:

• 170 g butter
• 70 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 egg yolks
• 180 g flour
• 50 g chocolate shavings
• 100 g hazelnuts, chopped
• 180 g dark chocolate
• 4 tbsp cream
• 1 tbsp honey

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 18 minutes; Total time approx. 2 hours 8 minutes

for 25 pieces

Cream 140g butter with the sugar, vanilla sugar, and salt until fluffy. Stir in the egg yolks, then knead in the flour and chocolate shavings. Wrap the dough in cling film and chill for one hour. Shape the dough into small balls and roll them in the chopped nuts. Place them on baking sheets lined with baking paper, leaving about 3cm between each ball. Use a floured spoon handle to make indentations in the center of the ball. Bake in a preheated oven at 180°C on the second rack from the bottom for 18 minutes (160°C fan oven for about 15 minutes). Allow to cool. Chop the chocolate and melt it with the cream, honey, and 30g butter over a hot water bath. Allow to cool until the mixture is pipeable. Using a piping bag fitted with a small nozzle, pipe the chocolate into the indentations and allow to set. You can also use ready-made chocolate glaze in a bag.