Vegane Engelsaugen mit Maya Kiss Agavenzucker

Vegan angel eyes with Maya Kiss agave sugar

Angel eyes, also known as Hussar donuts , are the classics of Christmas baking and can be prepared very quickly. We also want to introduce grandma's remedy for the winter blues, but baked with our Lotao Maya Kiss agave sugar - an agave sugar from Mexico. The perfect alternative to table sugar, because agave sugar consists largely of fructose and glucose and has little effect on blood sugar levels. Agave sugar? does this seem familiar to you? Yes, of course... because the syrup of the same name is very popular and widespread. But who doesn't know the misery: If it's not stored in the fridge for a short time, the syrup starts to ferment in an unpleasant way. Don't have your calculator at hand? Difficult, because the liquid syrup obviously cannot be used 1:1 in recipes. You have to calculate the liquid content beforehand so as not to get an unsightly result. So if you want to score big when it comes to baking, you should use Maya Kiss. Because the powdery agave sugar combines all the advantages of agave syrup, and nonchalantly ignores all the disadvantages. Enough babble: Here is the recipe so that you can look with vegan angel eyes into the glowing faces of those who are allowed to eat the pastries.


(for 25 cookies)

  • 150g flour
  • 40g Lotao Maya Kiss agave sugar
  • 40 g ground hazelnuts
  • 1 packet of vanilla sugar
  • 125 g vegan butter (cold)
  • pinch of salt
  • Jam to fill the angel eyes


  1. Mix the flour with the Lotao Maya Kiss agave sugar , the ground hazelnuts and the vanilla sugar in a bowl. Cut the vegan butter into small pieces and knead everything into a dough. Then form a roll of dough and leave it well wrapped in cling film to rest in the fridge for one to one and a half hours.
  2. Preheat oven to 180°C (fan oven). Take the well-chilled dough out of the fridge and cut it into approx. 1 cm thick pieces. Roll them into small balls and flatten them a little. Make sure they are not too flat.
  3. In the next step, press a small depression with your thumb and fill it with jam. Bake the angel eyes in a convection oven at 180°C for 12 to 15 minutes on the middle rack. When the edges are nice and golden brown, remove from the oven and let cool on a wire rack.
  4. Depending on your taste, dust with powdered sugar before serving. Our recommendation is to use different jams - something for every taste and a great colorful plate. Colorful, like life!

Tip: Instead of tea or coffee, try a great alternative: serve pumpkin spice latte with sweet pastries !

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