Brabant Doughnut

For the Brabant doughnuts, quickly mix all the ingredients into a short pastry and refrigerate for a while.

After resting, roll out the short pastry to the thickness of the back of a knife and cut out. Place the cookies on a baking sheet lined with baking paper and bake at about 160 degrees Celsius until light brown.

Fill the cooled cookies with jam and assemble. Melt the chocolate and butter over steam.

Dip the cookies halfway into the chocolate glaze, let them drip off and place the Brabanter Krapferl on a wire rack to dry.

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