Ingredients
- 170 g wheat flour
- 125 g Butter
- Powdered sugar
- 3 g Baking powder
- 60 g hazelnut
- 2 pcs. yolks
- 2 g salt
- 10 g rum
- 100 g blackcurrant jam
- 5 g gelatin
- 20 g Water
Directions
Steps
1 Done | 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. |
2 Done | 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. |
3 Done | Gradually introduce 2 yolks and 5-10 g of rum. Pour dry ingredients from the first stage into the finished mass. Mix by hand. |
4 Done | We spread the resulting dough on baking paper, form a sausage and put it in the refrigerator for 1 hour. |
5 Done | 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. |
6 Done | 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. |
7 Done | Fill the filling with the filling in the donuts and sprinkle with powdered sugar again. Bon Appetit! |
