INGREDIENTS:
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For the dough:
500g flour
1 pack of fresh yeast
250 ml lukewarm milk
3 egg yolks
60g sugar
60g melted butter
1 pack vanilla sugar
3 tbsp orange juice
1 pinch of salt
1 liter oil for deep frying
For the filling:
2 packs of paradise cream vanilla
500 ml cold milk
400 ml cold whipped cream
4 tsp Sanapart
Preparation:
First the dough is prepared. To do this, flour is poured into a large bowl, a depression is made and the yeast is crumbled into it. Then add the milk and half the sugar and let the whole thing stand for about 5-10 minutes until the yeast starts to foam. Then add the remaining ingredients and knead them into a smooth dough for about 5-6 minutes. Then cover and let rise at room temperature for about 1 hour. If you want, you can also do this in the oven at 35°C. This shortens the walking time significantly.
After the rising time, the dough is placed on a floured work surface and rolled out to a thickness of approx. 2 cm. The dough is then cut out into round shapes using a glass, for example. The leftovers are kneaded together and cut out again.
The cut out pieces of dough now go onto a baking tray lined with baking paper, are covered and left to rise for about 20-25 minutes.
Then let the oil heat up in a pot on the highest level and then turn the stove down to medium. The Berliners are placed in the hot fat (I always fit 3 pieces in the pot at once) and fried on both sides for 2 minutes until golden brown. It is important that the pot lid is placed on the pot so that the Berliners firstly get the white edge and secondly can continue to rise. But only if they are fried from the first side. After about 2 minutes, the lid comes off, the Berliners are turned over and continue to be fried on the other side without the lid.
After baking, they are placed on kitchen paper so that the excess fat can be absorbed. They should then cool completely and then cut in half.
In the meantime, prepare the vanilla filling. To do this, whip the cream for about 30 seconds, then add the Sanapart and whip until completely stiff. Then the cold milk and the paradise cream powder are whisked together. To do this, mix briefly at low speed and then beat until thick and creamy, about 3 minutes. Finally, the stiffly whipped cream is carefully folded in and the vanilla cream is ready.
This is filled into a piping bag with a star nozzle and piped onto the bottom of the Berliners. Then the lids go on and are dusted with powdered sugar.
The delicious Berliners with vanilla filling are ready. They should be kept in the fridge until ready to eat.