Coconut rings

Ingredients for 1 servings:

• 100 g butter
• 2 eggs
• 100 g sugar
• 1 tbsp vanilla sugar
• 160 g flour
• 1 pkt. pudding powder, vanilla flavor
• ½ tsp baking powder
• 60 g desiccated coconut
• 125 ml yogurt
• 1 tbsp cocoa powder
• 350 ml milk
• 1 pkt. pudding powder, vanilla flavor
• 100 ml egg liqueur
• 100 g butter
• 40 g icing sugar and icing sugar for dusting

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Donuts filled with eggnog cream, makes 15 pieces

Cream the softened butter until creamy, then beat with the eggs and sugar until fluffy, then stir in the remaining batter ingredients. Spoon the batter into a greased and lightly floured donut tin using a teaspoon and smooth it out with a wet finger. Bake in a preheated oven at 160°C (convection oven) for about 15 minutes. For the custard, mix the custard powder with a little milk until smooth, stir this into the boiling milk, and cook until thick and creamy. Remove from the heat and stir in the eggnog, then let cool. Cream the softened butter with the icing sugar until creamy and mix into the cold custard. Chill the custard for about 15 minutes. Cut the cooled donuts in half, fill with the custard, and dust with icing sugar. Chill the filled rings; they taste best after they’ve had a couple of hours to sit.