Eggnog Berliner

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast or a cube of fresh yeast
• 1 egg(s)
• 35 g butter, liquid but not hot
• 70 g sugar
• ½ tsp salt
• 30 ml water, lukewarm
• 150 ml milk, lukewarm
• 180 ml eggnog
• 2 packets of vanilla sugar or the pulp of a vanilla pod
• 160 ml milk
• 50 g sugar
• n. B. Salt
• 25 g cornstarch
• powdered sugar
• eggnog
• n. B. Food coloring, yellow
• e.g. dark chocolate
• e.g. fat for frying
• n. B. Flour for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 10 minutes

First, dissolve the dry yeast in the lukewarm water and let it stand for five minutes. Roughly knead the flour with the sugar, egg, salt, milk, and dissolved yeast. Then add the softened butter and knead it well into the dough. Long kneading is especially important for yeast dough. The yeast dough must then be covered and left to rise for at least an hour. Then, without kneading, roll out the dough to about the thickness of a finger and cut out the doughnuts using round cutters, such as a glass or a dessert ring. Cover and let rise for another hour on a floured surface or a piece of baking paper. Then, fry the doughnuts in hot vegetable oil at medium heat to approximately 160-170°C. It’s best to use a kitchen thermometer to measure the temperature, but as a rule of thumb, it’s hot enough when the end of a wooden spoon bubbles as soon as you dip it into the oil. If you’re using a deep fryer, set it to about 170°C. As always with deep-frying: If you’re very young and/or don’t have much experience in the kitchen, especially with deep-frying, get help from adults or people who know what they’re doing. Hot oil can be very dangerous. After frying, let them drain on kitchen paper and cool down. For the filling, mix the cornstarch with a little milk until smooth. The filling is best prepared while the dough is still rising, so that it cools down at about the same time as the doughnuts. Bring the remaining milk, sugar, vanilla sugar, salt, and egg liqueur to a boil in a small saucepan and add the starch liquid while stirring. Bring the filling to a boil briefly while stirring, then transfer it to a bowl to cool. To prevent a skin from forming on the filling as it cools, cover it directly on the surface with a piece of cling film. Once cooled, the mixture is briefly whipped until creamy and then piped into the cooled donuts using a piping bag. For the glaze, simply mix powdered sugar with the eggnog and, if desired, a little food coloring until smooth, and then glaze the donuts. Finally, sprinkle some dark chocolate over the top for decoration, and your delicious eggnog donuts are ready.