Vanilla Fritters

For the vanilla cream prepare. Mix the milk, sugar and vanilla sugar and bring to the boil.

In the meantime, mix vanilla pudding powder and whipped cream, stir in carefully and bring everything to the boil again. Season to taste with brandy and use the mixture to fill the doughnuts when it has cooled down.

Preparation Method I Roll out the yeast dough to a thickness of 4-5 mm, cut out circular sheets (6 cm in diameter), brush the edges lightly with beaten egg, place the vanilla cream in the middle of the sheets (1 teaspoonful), place the second sheet of dough on top, press the edges down and cut straight.

Cover in a warm, non-drafty place on heavily floured cloth (also with floured cloth) and let rise again until doubled in size, about 1 hour.

Then bake doughnuts floating in hot fat (originally lard, but also clarified butter), covered, until light brown on one side.

Cover pan and bake second side until light brown. Drain the doughnuts and sprinkle with powdered sugar while still hot.

Preparation Method IIAform balls from the yeast dough, flatten, let rise to double size, fry in fat.

Pipe the vanilla cream into the hot doughnuts with a piping bag (this is the only way to close the hole), leave to cool and sprinkle with powdered sugar.

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