Husarenkrapfen with Hazelnuts

Ingredients

• 140 g flour
• 70 g ground hazelnuts
• 70 g sugar
• lemon zest (from 1 lemon)
• 140 g soft butter
• 2 egg yolks
• 70 g chopped hazelnuts
• 3 tbsp ginger jam
• 3 tbsp rosehip preserve

Instructions

1. 1.

   Mix flour with almonds, sugar and lemon zest in a bowl. Add butter in small pieces and the egg yolks on top. Combine everything with the dough hooks of a hand mixer and then quickly knead by hand into a smooth dough. Wrap the dough in plastic wrap and refrigerate for 1 hour.

2. 2.

   Shape balls (about 2 cm diameter) from the dough. Roll the balls in hazelnuts and lightly press the hazelnuts onto them. Place the balls on a baking sheet lined with parchment paper. Press a shallow indentation into the center of each ball with the handle of a cooking spoon. In 15 indentations add half of the jam, and in the remaining indentations add half of the preserve. Bake in a preheated oven at 180°C (Gas: level 2-3, convection: 160°C) for about 20 minutes.

3. 3.

   Immediately after baking fill the hollows with the remaining jam and preserve.