Vegan Marzipan Hussar Donuts
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour
- 125 g suar
- 50 g almond (s), round
- 1 packet vanilla sugar
- 1 packet baking powder
- 200 g marzipan
- 125 g mararine (e.. Alsan)
- possibly water or soy milk
For the filling:
- 0.5 ½ jar jam
- powdered sugar
Print Recipe
Pin Recipe Instructions
- First mix the dry dough ingredients, then knead in the margarine and marzipan. The dough should neither crumble nor stick, if necessary add a little more flour or water / soy milk. Then put the dough in the refrigerator for at least 30 minutes.
- Line a baking sheet with parchment paper and take the batter out of the refrigerator. Knead again well and then shape into small balls. Press a deep hole in the center of each ball. This works very well with the handle of a wooden spoon, but the thumb can do it too. The hole must also be quite large and deep in all cases, as the dough opens up or comes apart a lot during baking.
- Place the balls on the baking sheet with enough space and bake for about 15 minutes at 180 degrees until they are golden yellow. The jam is now poured into the still warm cookies. Once the hussar donuts have cooled down, they can be dusted with powdered sugar.
- Tip: If you want to save calories, use applesauce instead of jam. When you have made the holes big enough, you can also put a slice of banana in, but then you should consume the cookies within a maximum of 2 days.
- Also delicious as a filling: vegan nut nougat cream, nut butter or melted chocolate.
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