For the Danish pastry, mix the lukewarm milk with 125 ml of lukewarm water. Dissolve the yeast, salt and sugar in it. Add the eggs and stir. Make a well in the sifted flour, add the ingredients and mix with a mixer. Dust the dough with a little flour and cover with a damp cloth and place in the refrigerator for 8 hours.
Divide the yeast dough into four pieces and roll out 4 cm thick. Rest for 10 minutes and roll out to a thickness of 2 cm.
You now need 200 g butter / margarine to process the Danish pastry. Place 2 thin slices of butter in the middle of the first sheet of dough, put the second sheet on top and cover with butter. Repeat the process and cover with the 4th sheet of dough (do not cover it with butter). Press the edges into place. Roll out the dough package 2-3 cm, cover half with flakes of butter and fold the dough over it. Then roll over it again lightly. Cover the yeast puff pastry with foil and place in the refrigerator for 30 minutes.
For the egg liqueur filling, mix the pudding powder with 6 tablespoons of milk and bring the remaining milk to the boil. Then take the milk off the stove. Mix the pudding cream with eggnog and pour it into the pot. Then stir, bring to the boil and add 1-2 tablespoons of sugar to taste.
Shape the Danish pastry into pretzels with a base or, if you want it to be easier, into slices with a slightly raised edge. Pour in the eggnog cream. Bake at 190 ° C (fan oven) for 15 minutes.
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