Berliner filled with vanilla cream

Ingredients for 6 servings:

• 140 g butter, soft
• 3 egg yolks
• 1 cube of yeast
• 500 g flour
• 120 g sugar
• 250 ml milk
• 1 pinch of salt
• Oil or frying fat
• 250 ml milk
• 1 tbsp vanilla pudding powder
• 150 ml cream
• 3 packets of vanilla sugar
• 1 pinch(s) lemon peel, grated
• 80 g sugar
• some powdered sugar for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

Put the flour in a bowl. Crumble the yeast into the milk, add the sugar and mix together. Add the mixture to the flour, mix and let rise in a warm place covered with a cloth for about 20 minutes. Add the butter, egg yolk and salt to the dough and knead well. Let rise until doubled in size. Roll out on a lightly floured surface to a thickness of about 5 cm. Cut out circles with a diameter of about 5 cm and fry in hot oil or deep-frying fat. For the vanilla cream, bring the milk, vanilla sugar, lemon zest and sugar to a boil in a saucepan. Mix the whipped cream with the vanilla pudding powder and add to the milk mixture. Let it cook for about 1-2 minutes, then cool. Fill the donuts with the vanilla cream. To do this, either fill the donuts with the vanilla cream in a piping bag and fill them with it or cut the donuts in half and fill them. Dust with powdered sugar.