Summary

Ingredients

• g 1,000 wheat, freshly round
• 500 g cane suar (whole cane suar)
• 500 g butter, cold
• 250 g hazelnuts or walnuts or almonds, round
• 1 tablespoon vanilla sugar
• 1 teaspoon tartar baking powder
• 4 egg (s)
• Couverture, dark chocolate or frosting
• possibly cocoa powder
• possibly grease for the tray

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Instructions

1. Pile the dry ingredients on a work surface or put them in a large bowl, cut the butter into pieces, add the eggs and knead everything vigorously. Add cocoa to make a dark dough. Let the dough rest for about 1 hour.
2. With a pastry syringe or the meat grinder, squirt donuts, chopsticks or S onto the baking sheet (greased or with baking paper).
3. Bake in the preheated oven at approx. 175 ° C for about 10 minutes, until the baked goods are lightly browned. After cooling, decorate with melted couverture, powdered sugar or icing.
4. One serving makes about 3 - 4 baking trays for me, I always make at least double the amount. Since the dough hardly runs apart, a few millimeters space on the sheet is enough. The dough can be prepared in no time, but it takes a little more time to process, especially for a nice decoration.