Mini Guglhupf Ala Canelé Bordelais

For the Mini Guglhupf ala Canelé Bordelais, heat the milk at low temperature. Add the scraped pulp of the vanilla bean and the butter.

Combine the flour and sugar and stir the flour-sugar mixture with 1/3 of the vanilla milk until smooth.

Add the remaining vanilla milk and let the dough cool slightly. Beat the egg and add it to the dough.

Add a shot of rum and the vanilla bean to the dough and let the liquid dough rest covered overnight.

Preheat the oven to 200°C (not convection oven). Spread a thin layer of melted butter on the mini-gingerbread cups.

Remove the vanilla bean from the batter. Now pour the batter into the ramekins up to 1 cm below the rim. Bake the mini-doughnuts at 200 °C for 5 minutes, then at 160 °C for another 35 minutes.

Remove the mini-doughnuts from the oven and allow to cool briefly. Then turn out of the mold.

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