Finger Donuts

The finger donuts are a different kind of lard pastry. They are not baked in lard like donuts; there is already lard and butter in the dough. This recipe comes once again from my great-grandmother Jenny (1883-1940) from her handwritten cookbook. It must have been written down by her in the time just before the First World War, because the war recipes followed directly afterwards. They are called finger donuts even though they are more like butterbiscuits. You press your finger into the middle of each biscuit, then bake them in the oven and finally put some jam in the cavity.

Duration: 30-45 minutes

Amount: 1 baking tray (30 biscuits)


70 grams of lard, alternatively clarified butter

70 grams of butter

20 grams of vanilla or lemon sugar

2 egg yolks

200 grams of flour

1 additional egg

Blanched almonds, chopped

Sugar for sprinkling

Some jam


1. Mix the lard, butter, vanilla or lemon sugar and egg yolks until frothy.

2. Finally add the flour.

3. Shape the dough into very small, round balls with your hands and place them on a lightly greased tray.

4. Make an indentation in each ball with your finger.

5. Brush with some whisked egg, sprinkle with the chopped almonds and a little sugar.

6. Bake in the preheated oven at 180°C for about 20-25 minutes until golden brown.

7. Put some jam of your choice in the cavity of each biscuit. I used homemade rose hip jam.

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