Berliner with egg liqueur cream

Name: Berliner with egg liqueur cream
Cook time: 1 h
Total time: 1 h
Yield: 18
Ingredients: 500 g Flour; 80 g + 2 tablespoons sugar; 1 pinch Salt; 400 ml + 5 tablespoons of milk; 1 cube (42 g) Yeast; 80 g Butter or margarine; 2 Eggs (size M); 1 package Pudding powder "Vanilla Flavor"; 75 ml + 4-6 tablespoons advocaat; 1 l Frying oil; 25 g Pistachio kernels; 150 g Icing sugar; 1 TEASPOON Lemon juice; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 18

500 g Flour
80 g + 2 tablespoons sugar
1 pinch Salt
400 ml + 5 tablespoons of milk
1 cube (42 g) Yeast
80 g Butter or margarine
2 Eggs (size M)
1 package Pudding powder "Vanilla Flavor"
75 ml + 4-6 tablespoons advocaat
1 l Frying oil
25 g Pistachio kernels
150 g Icing sugar
1 TEASPOON Lemon juice
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Put flour, 80 g sugar and salt in a bowl. Press a depression in the middle. Heat 100 ml milk. Crumble the yeast in a bowl. Stir yeast and lukewarm milk until smooth. Pour the yeast milk into the bowl, mix it with some flour from the rim, cover and let it stand for about 15 minutes
2
Melt the fat, add 100 ml of milk, warm up and remove from the heat. Add eggs and fat-milk mixture to the yeast dough and work into a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 40 minutes until the dough volume has doubled
3
Knead the dough again and form it into a roll on a well floured work surface. Cut the roll into approx. 18 pieces and form into balls. Put the balls on a greased baking tray, cover and let them rise again for about 20 minutes
4
Mix pudding powder and 2 tablespoons of sugar. Stir in 5 tablespoons of milk. Bring 200 ml milk to the boil, remove from the heat. Stir in the pudding powder and bring to the boil again. Pour the pudding into a bowl, let it cool down a bit and stir in 75 ml advocaat. Let the pudding cool down, stirring several times
5
Heat frying oil in a wide pot to 160-170 °C. Use a skimmer to slide 4-5 doughnuts into the hot fat. Bake the underside until golden brown, then turn carefully (bake for a total of 6-8 minutes). Remove the doughnuts with a skimmer and let them drip off on kitchen paper
6
Pour the pudding into a piping bag with a doughnut spout or small perforated spout, fill the finished doughnuts with it and let them cool down. Chop the pistachios. Mix icing sugar, lemon juice and 4-6 tbsp. eggnog to a thick icing. Spread the doughnuts with it, sprinkle with pistachios and let it set.
7
waiting time 1 1/2 hours