Preheat the oven to 180 ° C hot air.
For the choux pastry, heat the butter, water, milk and salt in a saucepan until the butter melts. Then add the STROH rum.
Stir in the flour with the whisk. Cook, stirring constantly, until a thick mixture is formed.
Put the hot dough in a mixer with dough hooks and knead until the dough is just warm and no longer steaming.
Gradually add an egg and knead the dough for several minutes, until the dough is elastic and shiny.
If the dough is too thick or not shiny, add a little more egg and continue kneading. The dough must be kneaded sufficiently for at least 10 minutes.
Pour the dough into a piping bag and then spray 6 cm circles on a baking sheet with baking paper. Spread generously on the baking sheet and keep a distance of several centimeters.
Bake the Krapferl for about 20 minutes until they have doubled in size and are golden brown on the outside. Do not open the oven for the first 20 minutes.
Then open the oven briefly, close it again and finish baking for another 15 to 20 minutes. The baked donuts feel hollow and crispy.
Place on a cold tray, allow to cool and then cut off the top.


Mix some cold milk with flour and starch. Bring the rest of the milk to the boil and add the vanilla sugar.
Stir in the cornstarch and then add the sugar and egg yolk. Cook the cream, stirring constantly, until it thickens. Finally stir in the STROH rum.
Stir in the jam for the currant filling. Stir in some beetroot juice for a bright red color.
For the chocolate filling, stir in melted chocolate and cocoa powder.
The filling must now be chilled.


Mix the cold filling with the whisk and pour it into a piping bag. Fill the cut choux pastry donuts with the cream.
First fill the currant donuts with jam and garnish with fresh currants.
For the chocolate donuts, put the raisins in STROH rum. Place the tipsy raisins on top of the cream.
Cover the Krapferl and light it.