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Berlinas Stuffed With Pastry Cream

For the Berliners:
  • 125 grams of milk
  • 7g dry baker's yeast
  • 40 grams of sugar
  • 40g of butter or margarine
  • 1 egg
  • 300 g of strength flour
  • 1 pinch of salt
  • Sugar glass to sprinkle them
For the pastry icing:
  • 70 grams of sugar
  • The skin of 1 lemon
  • 300 grams of milk
  • 20 g of Maize
  • 3 egg yolks

1. In a bowl, melt the yeast in the condensed milk.

2. Then add the sugar, shredded butter and egg and stir with a spoon.

3. Finally, you add flour and salt and knead it until you get a very tender batter, just enough to handle it. the amount of flour is indicative, as every emblem of flour absorbs a different amount of liquid. Best start with 250 grams and keep adding if needed.

4. The dough is shaped into a ball and let it sit, in a bowl, covered with a cloth, for an hour.

5. Met the time, spread the dough over the flour countertop until it is 2 cm thick and with a round cutter (worth a narrow glass inverted... ) they're cutting portions of dough. Instead of cutting them, you can also make dough balls (they look prettier, though they give more work).

6. They separate from each other, cover themselves with a cloth and let go another hour.

7. In the meantime, we prepare the pastry cream, putting all the ingredients in a bowl and placing it on the fire, removing continuously until it is body-free, about 5 minutes.

8. Pour the cream into a thin mouth pastry sleeve.

9. Once the sedans have doubled their volume, they are fried in sunflower oil. They are placed on absorbent paper and sprinkled with sugar.

10. When they're cold, they fill with the cream by sticking their mouthpiece through the underside of the sedans.