Summary

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

1. It is essential to take the butter out of the refrigerator in good time so that it becomes soft!
2. 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.
3. Sift the flour over it and add the hazelnuts. Now knead everything into a compact dough. This is best done by hand.
4. Shape the dough into a package and wrap it in cling film. Let rest in the refrigerator for 2 hours.
5. 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.
6. Preheat the oven to 200 degrees top / bottom heat.
7. Make a recess in the balls with the handle of a wooden spoon.
8. Mix the raspberry jelly a little and pour it into a squirt bottle. Pour the jelly into the wells.
9. 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.