Ingredients
Scale
For the berliners
- 1.4 oz. (42g) fresh yeast
- 1/2 cup (120ml) lukewarm milk
- 1/4 cup (50g) sugar
- 2 eggs
- 2 egg yolks
- 1 tsp. vanilla extract
- 4 cups (520g) all-purpose flour
- 1.7 oz. (50g) butter, at room temperature
- vegetable oil for frying (about 6-8 cups)
- vanilla sugar for coating
For the coffee cream
- 3 cups (500ml) milk
- 1/2 cup (100g) sugar
- 0.7 oz. (20g) coffee beans
- 6 egg yolks
- 1 tbsp. vanilla extract
- 1 oz. (30g) cornstarch
- 1 oz. (30g) butter, at room temperature
Instructions
- Start with the filling. Place the coffee beans on a wooden board, cover witha paper towel and crush with something heavy (e.g. a saucepan or pot). Add together with the mild and half of the sugar to a pot and bring to a boil while stirring constantly. When boiling take from the heat, cover with a lid and let stand for about 15-20 minutes, so the coffee flavors can get into the milk.
- Pour the mixture through a fine sieve to get rid of the crushed coffee beans and pour again into the pot. Mix the egg yolks with the remaining sugar, vanilla extract and cornstarch in a bowl. Bring the milk again to a boil and remove from the heat. Gradually add milk to the egg-yolk-mixture – make sure you only add only a couple tablespoons at the beginning and whisk constantly – otherwise the egg yolk will get to hot too quickly. Continue until you added about 1/3 of the milk to the bowl, then pour back into the pot – keep stirring. Heat up again until the mixture starts to thicken – you should get a texture of a pudding. Take from the heat, keep stirring, then add the butter and mix until all well combined. To make sure there will be no skin on the filling while cooling down, cover with plastic wrap and place it directly on the surface of the filling. Let cool down until only lukewarm and then place in the fridge to cool down completely.
- For the dough crumble the fresh yeast into a large bowl and mix with the lukewarm milk and about a tablespoon of the sugar until dissolved. Cover and let rise for about 10 minutes. Add the eggs, egg yolks, the remaining sugar, vanilla extract and butter. Sift the flour on top and then mix and knead until you get a nice smooth dough. Form a ball, cover with a kitchen towel and let rise for about 30 minutes in the bowl until doubled in size.
- Roll out the dough on a floured surface to a thickness of a finger – more or less. Cut out rounds with a size of about 3 inches (8cm) – use a cookie cutter or a glass. Collect remaining dough and roll out again or make small balls for mini-berliners. Place on a baking parchment and cover loosely with plastic wrap – let rise for another 20-30 minutes until doubled in size.
- Heat up the oil in a pot until you reach a temperature of 350°F (175°C). Add some sugar/vanilla sugar to a small plate/bowl and keep on the side. Carefully add the dough pieces to the hot oil and fry on both sides until golden brown (about 2 minutes on each side) – add only 2-3 pieces at once to the pot. When done, take out and let drain a bit on a paper towel, then roll in the vanilla sugar until covered completely. Let cool down an a wire rack. Continue with the remaining dough pieces.
- Take the cream out of the fridge and add to a piping bag with a long narrow nozzle or something like a syinge. Cut a small hole in side of the cooled berliners and use the back of a thin wooden spoon to get a bigger opening and some space for the filling inside – fill this space with the cream. Serve the same day.
Notes
- Enjoy frying!