Berlin Donuts with Eggnog Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 500g flour
- 1 cube yeast, fresh
- 150 ml milk
- 80 g suar
- 80 g butter
- 2 egg (s)
- 3 tablespoon rum, brown
- 1 pinch (s) salt
For the cream:
- 350 ml milk
- 1 packet vanilla pudding powder
- 60 g suar
- 6 tablespoon egg liqueur
- 200 ml cream
- 1 pack cream stabilizer
- 3 sheets gelatin
Moreover:
- Fat for deep-frying
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Cook a custard from milk, pudding powder and sugar according to the instructions on the packet. Chill it and stir it from time to time so that no skin forms.
- Make a yeast dough from the ingredients for the dough and let it rise for about 30 - 60 minutes, until it has about doubled.
- Knead the dough and cut off 12 equal pieces. Shape these into balls, flatten them a little and let rise under a cloth for another 30 minutes. After they have risen well, bake the balls in the deep fryer at 170 ° C on both sides for 3 minutes with the lid closed. Let cool on a cloth.
- Pour the eggnog under the finished pudding and beat until smooth with a hand mixer or pass through a sieve. Firmly whip the whipped cream with the cream stiffener and carefully stir into the pudding. Soak 3 sheets of gelatine, squeeze out and heat gently until it dissolves. Stir into the pudding cream and put in the fridge.
- When the cream starts to set, cut the donuts in half, spray the cream on with a piping bag, put the lid on and sprinkle with powdered sugar.
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