1. flour on a board form, cut in butter, break off, add sugar, make a pit in the middle, pour in yolks, quickly knead into a smooth dough, rest 30 minutes cooled.
Form a thumb-thick roll, cut 1 cm pieces into small pieces, form balls, place on a baking sheet lined with parchment paper. Press into the center with the handle of a wooden spoon. 3.
Brush the doughnuts with beaten egg, sprinkle with hail sugar and almond kernels, bake at 200 °C for 10 minutes until light yellow.
4. fill the bulge of the cooled doughnuts with jam.
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