Hussar Krapferln

Ingredients for 1 servings:

• 300 g flour, smooth
• 80 g hazelnuts, grated
• 100 g powdered sugar
• 1 packet of vanilla sugar
• 200 g butter
• 2 eggs
• 1 pinch of salt
• Jam (apricot jam)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Separate the eggs. Quickly knead the egg yolks with lukewarm butter, flour, powdered sugar, vanilla sugar, a pinch of salt, and ground hazelnuts into a medium-firm dough. Wrap the dough in foil and let it rest in a cool place for about 30 minutes. Line a baking sheet with baking paper. Place the dough on a floured surface, divide it into several pieces, and shape them into equal-sized logs. Then cut off approximately 3 cm long pieces, shape them into balls, and place them on the baking sheet. Using the handle of a wooden spoon, dipping each piece in flour, press small indentations into the dough balls. Bake the doughnuts in a preheated oven at 180°C for about 12 minutes. Once cooled, fill the indentations of the Husarenkrapferln with apricot jam.