Eggnog pudding pretzels

Ingredients for 6 servings:

• 125 ml milk and 125 ml water, lukewarm
• 30 g yeast, fresh
• 80 g sugar and 1 pinch of salt
• 2 eggs
• 500 g flour
• 200 g butter or margarine
• 375 ml milk
• 1 tbsp pudding powder (vanilla)
• 125 ml eggnog
• Sugar

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Total time approx. 9 hours

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 mix. Make a well in the sifted flour, add the ingredients, and mix with a mixer. Dust the dough with a little flour, cover with a damp cloth, and refrigerate for 8 hours. Divide the yeast dough into four pieces and roll out to a thickness of 4 cm. Let rest for 10 minutes, then roll out to a thickness of 2 cm. You will now need 200 g of butter/margarine to work with the Danish pastry. Place two thin slices of butter in the center of the first sheet of dough, place the second sheet of dough on top, and cover with butter. Repeat the process and cover with the fourth sheet of dough (do not butter this one). Press the edges firmly. Roll out the dough to 2-3 cm, cover half of it with butter, and fold the dough over it. Then lightly roll over it again. Cover the yeast puff pastry with foil and refrigerate for 30 minutes. For the eggnog filling, combine the pudding mix with 6 tablespoons of milk and bring the remaining milk to a boil. Then remove the milk from the heat. Mix the pudding mix with the eggnog and add it to the pan. Stir, bring to a boil, and season with 1-2 tablespoons of sugar. Shape the puff pastry into pretzels with a base or, for a simpler shape, into slices with slightly raised edges. Pour in the eggnog mix. Bake at 190°C (fan oven) for 15 minutes.