Eggnog Berliner with various fillings

Ingredients for 1 servings:

• 60 g egg liqueur
• 500 g flour
• 160 ml milk, lukewarm
• 60 g yeast
• 2 eggs
• 80 g sugar
• 50 g butter, soft
• 1 pinch of salt
• 1 vanilla pod(s), pulp
• ¼ lemon(s), untreated, zest
• 80 g egg liqueur
• 250 g milk
• 1 pinch of salt
• 40 g sugar
• 1 egg(s)
• 20 g pudding powder (vanilla flavor)
• 80 g strawberries or raspberries
• 100 g chocolate, white
• 80 g milk chocolate
• 70 g dark chocolate coating
• 100 g nougat
• 120 g marzipan
• 80 g plum jam
• some rum
• 2 kg fat for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Not only a hit during carnival time, makes 12 pieces

Dissolve the yeast in the milk. Sift the flour into a bowl, make a well in the middle, and add the yeast milk, eggs, egg liqueur, sugar, butter, salt, and spices. Knead to form a smooth dough. Cover the dough with a damp cloth and let it rise for about 1 hour. Knead thoroughly and let it rise for another 30 minutes. Roll out the dough to a thickness of about 3 cm and cut out shapes using a small glass. Let the cut-out dough pieces rise for another 20 minutes. Heat the frying oil in a deep fryer to 180°C and fry the dough balls until golden brown. Place the doughnuts upside down, cover with a lid, remove the lid after 3-4 minutes, turn them over, and bake uncovered for another 3-4 minutes. Remove the doughnuts and let the oil drain well. Roll the doughnuts on both sides in powdered sugar. For the filling, bring 200 ml of milk to a boil with the sugar. Mix the remaining milk with the pudding mix, then add the egg liqueur and egg and mix well. Pour this mixture into the boiling milk and cook until pudding-like. Cover with cling film and let cool. For variations, puree the berries (strawberries or raspberries) with a little sugar and pass through a sieve. Then stir into the basic filling until smooth. Alternatively, melt the chocolate (white chocolate, milk, couverture, nougat, separated) over a bain-marie and stir into the basic filling. Alternatively, soften the marzipan with a little egg liqueur and stir into the basic filling until smooth. Alternatively, stir the plum jam with the basic filling until smooth and season with a little rum. Transfer the fillings separately to piping bags with long nozzles and fill the doughnuts with them. (Please note: the ingredients for the variations always refer to the full amount of the basic filling.)