Hussar doughnuts

Name: Hussar doughnuts
Cook time: 1 h
Total time: 1 h
Yield: 66
Ingredients: 300 g Flour; 125 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 egg (size M); 150 g Butter; 1 Egg yolk (size M); 1 TABLESPOON Milk; 175 g redcurrant jelly; 7-10 Tbsp Cling film; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 66

300 g Flour
125 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 egg (size M)
150 g Butter
1 Egg yolk (size M)
1 TABLESPOON Milk
175 g redcurrant jelly
7-10 Tbsp Cling film
baking paper

Directions

1
Put flour, sugar, vanilla sugar, salt, egg and butter in flakes in a mixing bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 45 minutes. Whisk egg yolk and milk. Form cherry-sized balls from the dough with your hands. Place on 3 baking trays lined with baking paper.
2
Press a depression in the middle of each ball with a finger. Fill the hollows with jelly. Brush the edge of the dough with egg yolk. Bake one after the other in a preheated oven (electric: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes. Remove from the oven, place on a cake rack and let cool off. Pack in tins
3
Waiting time 1 hour