All ingredients should be at room temperature.
Sieve the flour into a bowl, sprinkle with sugar and make a well in the middle. Pour 50 ml of warm milk into the well, crumble the yeast into the milk and stir in to make a small, soft pre-dough. Cover with a cloth and place in a warm place for 20 minutes. The starter dough should rise well.
Spread all the flavorings, egg yolk, milk and softened butter in small pieces over the pre-dough. Mix everything together with a spoon and beat into a silky and shiny dough until it bubbles. Cover the dough and leave to rest for a good 30 minutes, then turn out onto a floured board and roll out to a thickness of 2 cm. Cut out with a star shape, flour and place upside down on a cloth. Cover and leave to rise again by 1/3.
Heat a pan with 750 g of clarified butter on the wok top to 155°C and fry the Christmas doughnuts on both sides until golden brown. Leave to drain on a bowl of butter or a kitchen towel. Sprinkle with cinnamon and powdered sugar through a sieve.
A strong mulled wine goes perfectly with this. To do this, pour the wine into a pan with all the ingredients and stir, place on the wok top as soon as the barbecue is fired up and heat to a maximum of 78°C. Then place in the mild temperature range - now there is enough time to let the doughnut dough rise.
