Procedure

1) In a bowl, beat the butter with the sugar, lemon zest and vanilla powder until pale and light. Add the egg yolks and the whole egg and beat these in. Mix the fast action yeast with the milk, then pour the mixture into the bowl with the beaten butter and eggs. Next, sift the flour in, then add the salt, Rum and knead into a dough. Cover the bowl and leave the dough to prove in a warm place.

2) Make the vanilla cream. Pour 2/3 of the milk into a saucepan and start heating it up. In the meantime, mix the vanilla pudding powder with the remaining milk (1/3), the sugar and the egg yolks. When the milk is hot enough, pour the vanilla pudding mixture in and keep stirring until you get a smooth thick cream. Take the saucepan off the heat and place some cling film over the vanilla cream (on contact) so that a skin doesn’t form. Cool the cream down.

3) Whisk the cooled vanilla cream with the butter and the Rum. Spoon the cream into a piping bag fitted with a nozzle and set aside.

4) Tip the risen dough onto a floured surface and roll it out to about 12mm thick. Using a glass or a larger round cookie cutter, cut out circles from the dough. Place the dough circles onto a floured tray, floured side up (from the surface), cover and let them rise again.

5) Fry the doughnuts in the oil on both sides. Let cool, then fill the doughnuts with the vanilla cream.

6) Make the chocolate glaze. Put all the ingredients into a bowl and whisk until combined and smooth. Dip one side of the doughnut into the glaze. Let the glaze set a little bit before serving. Enjoy!