1 hour 30 minutes
2 cups warm semi-skimmed milk
300g wheat flour
40g 04 Whisky masquerade
50 g grounded butter
1 tsp cardamom (like capsules crushed in a mortar - it tastes insanely good!
1 nip salt
6 egg yolks
4 cups semi-skimmed milk
The grains from 1/2 vanilla bar
3 tbsp wheat flour
1 litre taste-neutral oil (deep-frying oil or sunflower oil)
Cinnamon &sugar to roll 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. Leave to be put under a tea towel for about 30 minutes.
Heat the oil at medium heat in a small saucepan - the temperature should be stable around the 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 they don't get too dark - otherwise you need to turn it down (the temperature should constantly be around 170 degrees). They should be baked about 7 minutes on each side of the oil.
When the buns are finished, they are taken up with a hollow spoon and placed on a piece of baking paper so that the oil is drizzled off. They are then rolled into the cinnamon-sugar mixture and placed on a piece of baking paper.
Let the deep-fried buns cool completely.
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 mass is completely cooled before being filled in 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! :)