Vienna Kolatschen

Ingredients

• 150 g soft butter
• 60 g powdered sugar from raw cane sugar
• 1 pinch Vanilla powder
• 1 tbsp organic lemon zest
• 1 pinch salt
• 2 egg yolks
• 225 g wheat flour type 1050
• 4 tbsp red currant jam

Instructions

1. 1.

   Beat the butter with a hand mixer’s whisk attachment until creamy. Gradually fold in powdered sugar, vanilla powder, lemon zest, salt and egg yolks. Sift the flour over the mixture and knead it in with the dough hooks of the hand mixer. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

2. 2.

   Take pieces about cherry-sized from the dough and shape them into balls. Place on a baking sheet lined with parchment paper. Use a wooden spoon handle to press a small hole into each ball. Warm the currant jam slightly, stir well, and fill it into a small plastic bag. Cut a tiny corner of the bag and use it to fill the depressions in the dough. Bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2‑3) for 13–15 minutes.