Hussar donuts recipe
Ingredients for 6 servings
1 egg yolk
120 g butter
80 g icing sugar
1 pk vanilla sugar
160 g flour (smooth)
Ingredients for decorating
100 g currant jam
Preparation
Crumble the egg yolks, butter, sugar and vanilla sugar in the mixer. Sift the flour on top and work it in quickly. Then knead the dough well with your hands and shape it into a ball, place it in a container with a lid or wrap it in cling film and put it in the fridge for 1 hour.
Preheat the oven to 190 °C, top and bottom heat. Line the baking tray with baking paper. Dust your hands with flour roll the dough into about 30 walnut-sized balls and place them on the baking sheet. Use the handle of a wooden spoon to make a depression in the middle of the dough balls.
Heat the currant or apricot jam slightly and stir with a whisk until smooth. Using a small spoon, fill the hollows with the jam. Put in the oven and bake until light yellow, 10-12 minutes. Allow to cool on a grill.
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