Vanilla Cream Doughnuts with Dobos Caramel Glaze

For the dough

For the vanilla cream

For frying

For the Dobos caramel glaze

1. For the dough, mix the flour with the water and rum. If you don't have a mixer on hand, it can be worked together by hand.

2. Add the very soft butter in two batches. You'll get a soft dough.

3. Cover and let it rise in a warm place until doubled.

4. Doubling is especially important here! Turn the risen dough out onto a lightly floured surface and, with lightly floured hands, pat it out to about a thumb's width thick and cut out rounds.

5. Knead the leftover dough together again, let it rise until doubled again, and cut out more rounds.

6. Cover the cut-out dough with a kitchen towel and wait until it rises slightly again.

7. Fry both sides to golden brown in plenty of oil over medium heat.

8. Blot off the excess oil on paper towels and let them cool.

9. Cut into them with a knife and fill with the cream.

10. For the vanilla cream, whisk the cornstarch with the egg until smooth, then mix in the milk and sugar.

11. Cook over medium heat, stirring constantly, until thick.

12. Once done, add the butter and let it cool.

13. Be extra careful when making the Dobos caramel — sugar melts at an extremely high temperature and can very easily cause burns!

14. For the Dobos caramel, start melting the sugar over low heat in a very clean pan; don't stir it — instead, gently shake the melting mass!

15. Once it's a nice amber color, carefully dip the doughnuts in, taking care that the caramel doesn't run onto your hands! If the sugar starts to thicken, warm it up a little and you can use it again.