Summary

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

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Instructions

1. 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.
2. Make a yeast dough from the ingredients for the dough and let it rise for about 30 - 60 minutes, until it has about doubled.
3. 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.
4. 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.
5. 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.