Husarenkrapfen Murbeteiggeback are a delicate, filled with currant jelly or jam. Mix for the Husarenkrapfen flour with sugar and grated rind of lemon untreated. Add 1 egg of medium size and cold knobs of butter. The first flour mixture with the dough hook knead by hand mixer.
Here, the dough is still pretty dry. Finally, the dough knead by hand is best, since it only becomes smooth. The pastry into a ball, wrap in plastic wrap and let rest in refrigerator about 40 minutes. Cut a 4 cm thick roll and shape it in about 1-1.5 cm thick slices. The wheels roll into balls and place on a sheet lined with parchment paper. Press with the handle of a wooden spoon into small depressions balls. Egg yolk in a small bowl, whisk together and fill with about 1 tablespoon of cold water.
The balls with egg yolks and fill the troughs besteichen with currant jelly. Preheat the oven to 180 degrees and the Husarenkrapfen yellow gold on the middle rack for about 20 minutes, as previously seen in the picture. Husarenkrapfen from the oven and let cool on the sheet.
¤ 150 g Flour
¤ 50 g Sugar
¤ 1 / 4 tsp Lemon peel
¤ 1 Eggs
¤ 50 g Butter
¤ 1 Yolk
¤ 30 g Currant jelly
22 servings – 56 calories per serving, 15 mins Prep – 60 mins Total