Choux Pastry Doughnuts

Preheat the oven to 200°C for the choux pastry. Bring the milk, vanilla sugar, sugar, butter and salt to the boil. Remove the saucepan from the heat and add the flour to the milk, stirring with a wooden spoon until a compact dough is formed.

Then return the saucepan to the stove and heat the mixture, stirring constantly with the wooden spoon until the dough separates from the wooden spoon and the saucepan. Remove the pot from the heat again and let the dough cool a bit.

Transfer the dough to a bowl and gradually work the yolks into the dough until the dough is smooth. Fill the dough into a piping bag with a star-shaped nozzle and pipe small doughnuts onto the baking tray (leave a space between the doughnuts!).

Bake the choux pastry doughnuts on the middle rack for about 30 – 40 minutes until golden brown. Towards the end of the baking time, stick a wooden spoon handle into the oven door so that the moisture can escape from the oven.

Preparation Tip:

The Brandteigkrapferl can be filled to your own taste: for example, with whipped cream and fresh fruit.

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