Grind 60 g of hazelnuts. Sift through a sieve 170 g of wheat flour, 3 g of baking powder, 2 g of salt and chopped hazelnuts.
In a mixer, use a spatula nozzle to whip 125 g of butter at room temperature. Add 100 g of powdered sugar. Beat for several minutes at low speed, then increase the speed.
Gradually introduce 2 yolks and 5-10 g of rum. Pour dry ingredients from the first stage into the finished mass. Mix by hand.
We spread the resulting dough on baking paper, form a sausage and put it in the refrigerator for 1 hour.
Cut the chilled dough into equal portions. We form donuts with a depression in the middle. Bake in the oven on a baking sheet with baking paper for 15 minutes at a temperature of 180 degrees. Sprinkle with icing sugar and let cool.
Combine 100 g of blackcurrant jam and 5 g of gelatin. Leave for 5 minutes. Then we shift to the stew-pan and heat it. Pour in 20 g of water, mix.
Fill the filling with the filling in the donuts and sprinkle with powdered sugar again. Bon Appetit!