Hussar doughnuts Christmas cookies

To bake hussarenkrapfen, first mix the flour with the sugar, salt and lemon zest in a bowl. You really should use untreated lemons, the aroma is incomparably better.

Now add the cold butter in small pieces and quickly work into the flour mixture with your fingertips. It is particularly important to hurry with this step, as the colder the butter remains during processing, the more crumbly the dough will be.

Add the egg and work everything quickly into a smooth dough. Personally, I think it's best to work with your hands here.

Wrap the dough in cling film and leave to rest in the fridge for approx. 2 hours.

After the resting time, roll out the dough on a floured work surface to a thickness of approx. 2 cm and cut out cookies using a round cutter (approx. 4 cm in diameter). Cut out a small portion of the cookies with a smaller cutter in the middle, these will later serve as the lids.

Place the cut-out cookies on a baking tray lined with baking paper and put a dollop of jam in the middle of each one. Don't be too sparing, the jam melts in the oven and fills the cookie nicely.

Bake at 180°C (fan oven) for approx. 10-15 minutes until golden brown. Leave the hussar doughnuts to cool briefly after baking, then place the lids on the filled cookies and dust with powdered sugar.