Hussarenkrapferl with a Filling of Currant Jelly

Preparation (about 40 min):

Make a shortcrust dough from the ingredients and form it into a ball, wrap the dough in aluminum foil and rest in the refrigerator for 120 minutes. Form small balls from the dough and press a small indentation into the balls with your finger or a wooden spoon. Place the doughnuts on a baking tray with parchment paper and bake on the middle rack at 180 °C for 15 minutes.

Cool the doughnuts, then dust with powdered sugar. Warm the currant jelly a little bit and fill the jelly into the bulge of the cooled cookies with a piping bag. Allow the jelly to dry for a day. Only then layer the Krapferl in the storage tin.

Franconian variation:

In Franconia, the Husarenkrapferl are often baked in a dark variant. To the basic ingredients, add half a teaspoon of gingerbread spice, a teaspoon of dark cocoa and the pulp of a vanilla bean. Instead of redcurrant jelly, rosehip jam is used.

Infobox: Baking for nut allergy sufferers

Many cookie and cake recipes contain nuts or almond kernels. Allergy sufferers can easily substitute these ingredients: Instead of marzipan, you can use persipan, which is made from peach kernels. Nuts can be replaced by chopped, roasted pine nuts or coconut.

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