Angels Eyes Recipe, heavenly Biscuits made easy
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Angels’ eyes are a shining attraction on the Christmas cookie platter!Honestly, I am so fond of these fine biscuits that I often bake them to the family for coffee in summer. You don’t have to explicitly agree to these cookies, these cookies are round, beautiful and delicious – I don’t care about the seasons! Ah, I see you have already agreed, well then we go quickly into your kitchen and make great cookies. I wish you much joy and good success in baking! Finest vanilla crescents with icing sugar, the preparation of this “Best of” recipe I’ll show you elsewhere. © Thomas Sixt Food Photographer
Table of Contents
1. Angels Eyes – the PreparationHussar doughnuts, as they are also called in Austria, are a round pastry. It is prepared with ground almonds in the dough and decorated in the middle with currant jelly. I prepare the dough first. The short pastry contains ground almonds and vanilla. Grated almonds give the dough a special taste and unmistakable structure, vanilla gives it a fine aroma. The filling of the dough takes place after baking. The rum jelly blob is applied in the middle. The fruity note makes these biscuits exciting.
The red dots on the cookie look like shiny red gems – the new cookie currency is here 🙂Angels’ eyes are filled with currant jelly. © Thomas Sixt Food Photographer
2. Variants for Baking and FillingEggs: We have here a shortcrust pastry preparation. My recipe for you is without eggs. Some recipes also have 1 or 2 egg yolks as an ingredient. Jelly: You can also use jam instead of jelly. That makes little difference in taste, but I think jelly is finer. Instead of currant jelly you could use raspberry jelly. Then the taste will change slightly! Vanilla: I prefer to use fresh vanilla sticks and scrape out the vanilla pulp for the dough. This results in a particularly exquisite aroma. However, vanilla beans are quite expensive. A cheap variant is the finished vanilla sugar. That works just as well. Filling: The filling is filled in some recipes before baking. I present you in my version, the filling after baking. Angels’ eyes – ready for tea or coffee or water or wine or beer… no, last not really please! © Thomas Sixt Food Photographer
3. Angels Eyes StorageThe delicious hussar doughnuts become particularly tasty after a week of storage – if they still exist 😉 I strongly recommend a closed container for biscuit storage. But the biscuits will only get in when they have cooled down completely and the jelly fillings have lowered slightly.
4. This Way to the Recipe!I’m sure you’re ready to go and I also want: Let’s finally bake! My step by step instructions will help you to get the perfect baking result.
Bake angels’ eyes. Step by step instructions from the professional chef Thomas Sixt.
For the Dough
|250||g||soft butter (vegan: Magarine)|
|100||g||powdered sugar/ iced sugar|
|1||pc||vanilla pod, the vanilla pulp|
|150||g||currants jelly (made of red currants)|
Scrape out the pulp of a vanilla pod for further use in the dough. Alternatively, a packet of vanilla sugar can be used.
Sieve the flour into a baking bowl. Add the soft butter, ground almonds, icing sugar, vanilla and a pinch of salt. Knead all ingredients quickly.
Form the dough into a large ball.
Wrap the dough ball in cling film and let it rest in the refrigerator for at least 30 minutes.
For the filling, soak the gelatine in cold water. Heat the remaining ingredients for the filling in a saucepan, bring to the boil and leave to cool lukewarm next to the stove. Squeeze out the gelatine and dissolve in the jelly. Prepare for filling.
Cover two baking trays with baking paper and preheat the oven to 170°C (hot air). Knead the dough briefly, roll and cut into even pieces.
Form balls from the dough sausage pieces.
Place the balls on the baking trays and press a depression in the middle of each ball with a spoon handle.
Bake the biscuits for approx. 12-16 minutes at 170°C and let them cool down. Fill them with the prepared jam and keep them in tins in a cool place.