Brioche Fritters

For the brioche buns, cut the buns or croissants into slices about 1 cm thick. Spread half of the slices with Powidl or orange marmalade, assemble with the uncoated bread slices and press together lightly.

Mix milk with eggs, a little sugar, vanilla sugar, a pinch of salt, grated orange peel and rum to taste. Pour in the puff pastry and let it stand for a short time. Heat the fat, bake the puff pastry on both sides until golden brown, remove from the fat and drain on paper towels. Mix confectioners’ sugar with cinnamon and sprinkle on top.

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