Filled Henn (Gingerbread Doughnuts)

Mix yeast with a teaspoon of sugar, a little lukewarm milk and enough flour to make a thick dough. Cover this dough and let it rise in a warm place until it has doubled in volume. Then sprinkle the flour over it. Mix the remaining milk with the remaining sugar, eggs, salt, house brandy and melted butter and heat gently. Add and now knead everything well. Let rest until the volume has doubled. Knead again, roll out to finger thickness and cut into palm-sized slices.Cut the gingerbread pieces horizontally and drizzle with rum. Warm the honey slightly, stir in the butter flakes, mix in the nuts and fill the gingerbread pieces with the mixture. Place one filled gingerbread on each disc of dough, pull the dough over it and let it rise upside down on a floured cloth. When the doughnuts are more than doubled in size, fry them in hot fat, floating, on both sides. Lift out, drain on paper towels and serve. Drizzle with honey.

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