Ingredients

For the pear-vanilla compote :

1 organic lemon
400 ml Prosecco (or white wine)
275 ml water
100 g sugar
Pulp of a vanilla pod
2 cinnamon sticks
1 tsp cloves
1 star anise
4 large pears

For the doughnuts :

80g butter
500 ml milk
1 cube of yeast (equivalent to 42 g)
800 g Stöber wheat flour W480
1 organic lemon
3 egg yolks
50 g sugar
1 tbsp salt
1 pack of vanilla sugar
1/16 litre rum
450 ml sunflower oil for frying
Icing sugar for serving