John Myers
Ingredients for 1 servings:
- 400 g wheat flour
- 200 g walnuts, ground
- 1 pinch of baking powder
- 1 vanilla pod(s)
- 2 eggs
- 170 g sugar
- 1 packet of vanilla sugar
- 250 g butter
- 1 pinch of salt
- 1 bottle of chocolate glaze
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 10 minutes
Family recipe
The butter should be at room temperature. Mix all the dough ingredients and make a shortcrust pastry. Wrap the dough in cling film and refrigerate overnight, or at least 2 hours. Remove the dough from the refrigerator and let it warm at room temperature for about 30 minutes. Dust your work surface and your hands with flour and roll the dough into long coils. Use a knife to divide the long coil into equal portions and roll them into balls between your palms. Use your little finger to make a hole in the center of the ball and place the cookie on a baking sheet lined with baking paper. Bake the doughnuts at 200 degrees Celsius for 10 minutes. After baking, let the doughnuts cool completely. Then dust with powdered sugar. Finally, heat the bottle of chocolate glaze in hot water for 10 minutes and then fill the holes in the cookies with the melted chocolate. Once the chocolate has cooled, the doughnuts are ready to eat. Another variation of Hussar doughnuts. The idea came from my grandmother, and my family has been baking them for decades. They’re my favorite cookies.
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