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CREAM BERLINS

CREAM BERLINS πŸ˜‹

Ingredients:

1/2 kg of flour
2 eggs
75g of sugar
150 ml of milk
100g butter
30g yeast
1 dash of anise
1 pinch of salt

Preparation:

Make a volcano with the flour on the table or in a bowl. Melt butter. Dissolve the yeast in the warm milk.

Put the flour, sugar, salt, anise, eggs and melted butter inside the volcano, mix gently and little by little until everything is mixed.

Add the milk with the yeast and continue mixing, knead until it comes off your hands and the dough is soft and smooth.

Cover with a damp cloth and let the dough rest in a warm place until it rises, 1 hour or so.

See also  YUMMY

When you have risen, cut pieces of about 30 g, degas, and form balls, crush the balls a little.

Put them on trays to rise again in a warm and humid place. When they have risen again, fry them in plenty of oil, not too hot, turn it over and put them on absorbent paper.

Pass them through sugar and let them cool.

Cut them with a serrated knife without breaking them and fill with pastry cream.

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