Chuchos with vanilla cream filling

Ingredients for 8 servings:

• 600 ml milk
• 400 ml condensed milk
• 100 g sugar
• 4 egg yolks
• 80 g cornstarch (optionally 2 packs of vanilla pudding powder)
• 100 g butter
• 1 tsp lemon peel
• 500 g flour
• 1 cube of yeast
• 150 g margarine
• 3 eggs
• 1 egg yolk
• 60 g sugar
• 200 ml milk
• 1 tsp salt
• Egg yolk or milk, for brushing
• Sugar, for rolling
• rapeseed oil

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

Catalan yeast pastry with vanilla cream filling

Crumble the yeast and mix with a little warm milk and a pinch of sugar until smooth. Cover and let rise in a warm place until the starter dough has increased significantly. Knead with all the other dough ingredients until you have a smooth, non-sticky dough, then cover and let rise again. While the yeast dough is rising, prepare the vanilla cream as follows: Mix together the milk, condensed milk, sugar, egg yolk, lemon zest, and cornstarch (or custard powder) and bring to a boil while stirring until thickened. Cover and let cool (with plastic wrap). Then, using a mixer, beat in portions of cream and butter, a spoonful at a time. Then, if necessary, heat rapeseed oil in a deep pan. Or heat a deep fryer to 160 degrees Celsius. Roll out the yeast dough relatively thinly and cut out rectangles measuring approximately 15 x 10 cm. Brush the edges with egg yolk or milk. Place 1 tablespoon of cream on the bottom third of the rectangles, fold over the top half, and press firmly at the edges. Then fry carefully in hot oil (similar to Berliners). After baking, roll in sugar.