Eggnog Hazelnut Gugls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 ml oil
- 2 egg (s)
- 100 g suar
- 1 packet vanilla sugar
- 125 ml egg liqueur
- 80 grams flour
- 50 g hazelnuts, round
- 1 teaspoon Baking powder
- 0.5 ½ vanilla pod (s), the pulp it
- Butter for the molds
- Breadcrumbs for the molds
Print Recipe
Pin Recipe Instructions
- Mix the oil with the sugar and vanilla sugar until frothy. Add the eggs and beat until creamy. Mix the flour with the hazelnuts, the baking powder and the pulp of half a vanilla pod and stir into the egg mixture. Add the egg liqueur and mix everything well.
- Butter 12 small bundt cake molds and sprinkle with breadcrumbs. Pour in the dough and bake in a preheated oven at 180 ° C for about 25 minutes.
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