Cream butter with honey, yolks, salt, vanilla sugar and lemon juice gradually in a bowl. Mix in the remaining ingredients. Fill into a piping bag and pipe small doughnuts with a round nozzle onto a prepared baking tray. Bake in preheated oven at about 165 to 175 °C for 8 to 10 minutes on sight. Spread 1 cookie at a time on one side with currant jam and place a second one on top. Dip halfway in chocolate glaze.Chocolate glaze:Melt chocolate glaze over a bain-marie or in the microwave over very mild heat. It should only be slightly warm. Dissolve coconut oil or butter in it and stir in.
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