This recipe of little jelly donuts turns your childhood favourite into a tasty treat.
Little jelly donuts (German: Husarenkrapfen)
- 150 g butter – take the butter out of the fridge first and let it soften!
- 2 egg yolks
- 75 g sugar
- 1 scratched vanilla pod or 1 packet of vanilla sugar (about 10gr.)
- 1 pinch salt
- 225 g gluten free flour
- 75 g ground hazelnuts
- 100 g of raspberry jelly
- Icing sugar
Take the butter out of the fridge in time to let it soften.
Mix the scratched vanilla or vanilla sugar with the butter, the sugar, the egg yolks and a pinch of salt to a smooth mass.
Sift the flour over it and add the hazelnuts. Now knead everything into a compact dough by hand.
Form the dough into a package and wrap in cling film. Let rest for 2 hours in the fridge.
Remove a small amount from the dough with a spoon and roll balls of the same size between two hands.
Place the balls on a baking sheet with baking paper. Leave a gap between them, they will go up.
Preheat the oven to 200 degrees top / bottom heat.
Use a wooden spoon handle to press a little hole into the balls.
Mix the raspberry jelly a little and pour into a squeeze bottle. Put the jelly in the wells.
Bake the donuts in the middle rack for 12 to 15 minutes.
Dust with icing sugar after a few minutes and then let it cool down.