Pour the whisky into a bowl. Set the whisky on fire and let it burn for 1 minute.

Put the egg yolks, powdered sugar, vanilla sugar, and salt in a bowl.

Add the whisky to the bowl and stir.

Whisk the mixture until it is white and airy.

Whip a light cream and gently fold it into the egg mixture with a spatula.

Pour the ice cream mixture into a silicone mold of your choice and place it in the freezer for at least two hours.

Melt the butter, either in a bowl in the microwave or in a saucepan.

Pour the butter into a new bowl and add the yeast, milk, and eggs to the bowl as well.

Stir it together with sugar.

Sift the flour and salt into the mixture.

Stir it well together; the dough should be quite soft.

Cover the bowl, e.g., with a lid or a clean dish towel.

Let it rise for about 1 hour, preferably in a warm place.

Dust the kitchen counter with flour and roll out the dough to a thickness of about 1 cm.

Cut out your donuts. If you don't have a cutter, use a glass or small bowls for that. They should be about 9-10 cm in diameter to cut out the entire donut, and you should make a hole in the middle. It should be about 2.5-3.5 cm in diameter.

The excess dough can of course be rolled out again so that almost all of it can be used.

You can, of course, also cook the holes separately; they end up looking like apple fritters.

Place the cut-out donuts on a baking tray lined with parchment paper. Let them rise for another 20-30 minutes with a clean dish towel over them.

Turn on your deep fryer or saucepan with oil. The oil should be 180-185 degrees Celsius (356-365 degrees Fahrenheit).

It is important not to put too many donuts in at once, as this will lower the temperature of your oil too much, and instead of getting crispy, they will just absorb the oil.

Make a few at a time and fry them for 1.5-2 minutes on each side. Take them out of the oil and place them on a baking tray with grease-absorbing paper.

If you wish, you can dip them directly in sugar/raw sugar or you can glaze them instead.

Put cocoa and powdered sugar in a small bowl

Add a little of the water and stir well with a fork.

Continue to add a little water until it is the right thickness.

Carefully dip your donuts in the glaze and let them dry.

They are now ready to serve.

Take your parfait out of the freezer 10-15 minutes before serving.

Serve a donut with parfait and physalis on top of both.

Enjoy.