Preparation time:
1 hour 30 minutes
Skill level:
Intermediate
Amount:
15 pcs
Dough:
20 g yeast
2 cups warm semi-skimmed milk
30 g sugar
300g wheat flour
40 g Agrain® 04 Whisky Super Grain Flour
50 g soft butter
1 tsp cardamom (capsules crushed in a mortar - it tastes insanely good!)
A pinch of salt
Custard
6 egg yolks
4 cups semi-skimmed milk
The grains from 1/2 vanilla bar
50g sugar
3 tbsp wheat flour
Frying
1 litre taste-neutral oil (deep-frying oil or sunflower oil)
Cinnamon & sugar to roll the pastries in
Dough for "Berliners":
Crumble yeast in the warm milk. Whisk in the sugar. Briefly let the yeast mixture rest for 5 minutes before adding the dry ingredients. Knead it all together for about 10 minutes at low speed on a mixer - or use good old-fashioned handpower. Finally add the butter and knead for another 5 minutes until the dough is smooth and supple.
Let it rise for 30 minutes at room temperature.
Divide the dough into pieces of 50 g and place them on a baking sheet covered with baking paper. Let them rise under a tea towel for about 30 minutes.
Heat the oil at medium heat in a small saucepan - the temperature should be stable around 170 degrees (if necessary, have a thermometer in the oil throughout cooking), alternatively you can use a toothpick and when they bubble around the side it is warm enough. Turn it down on low heat.
Place the buns in the oil when hot - bake about 3 at a time. Keep an eye out so they don't get too dark - otherwise you need to turn the heat down (the temperature should constantly be around 170 degrees). They should be baked for about 7 minutes on each side.
When the buns are finished, scoop them up with a hollow spoon and place on a piece of baking paper so that the oil can drip off. They are then rolled around in the cinnamon-sugar mixture and placed on a piece of baking paper.
Let the deep-fried buns cool completely.
Vanilla cream:
Put all the ingredients in a saucepan and whisk well together so that all the flour is dissolved.
Cook up under medium heat and stir well - it is important that the mixture does not come up to boil.
When the custard thickens and sticks to the whisk, the cream is finished.
The mixture needs to be completely cold before you stuff it in the "berliners".
When it is completely cold and the buns have also cooled, they should be filled.
Insert a skewer or the end of a spoon into the bun and gently hollow it out.
Then inject the custard into the bun with a piping bag with a tulle.
Have a great time! :)
