Husarenkrapferl Gluten-free
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 12 mins |
| Total Time | 2 hrs 42 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 vanilla pod (s)
- 150 g butter, room temperature
- 2 egg yolks, from eggs size M
- 75 grams sugar
- 1 pinch (s) salt
- 225 g flour, luten-free
- 75 g hazelnuts, round
- 100 g jelly, raspberry
- powdered sugar
Print Recipe
Pin Recipe Instructions
- It is essential to take the butter out of the refrigerator in good time so that it becomes soft!
- Cut the vanilla pods lengthways and scrape out the pulp, mix with the butter, sugar, 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. This is best done by hand.
- Shape the dough into a package and wrap it in cling film. Let rest in the refrigerator for 2 hours.
- Remove a small amount of the dough at a time and turn it into balls of the same size. Place the balls on a baking sheet with parchment paper. Leave your distance, the donuts will open.
- Preheat the oven to 200 degrees top / bottom heat.
- Make a recess in the balls with the handle of a wooden spoon.
- Mix the raspberry jelly a little and pour it into a squirt bottle. Pour the jelly into the wells.
- Bake the donuts in the middle rack for 12-15 minutes until golden. Let cool down briefly and then place tightly on a plate. Dust with powdered sugar and then let cool down for good.
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