Custard berlinas recipe

We will begin by preparing the dough for the berlinas. Therefore, in a large bowl mix the flour with the sugar and a pinch of salt.

Separately, heat the milk and once boiled, dissolve the fresh yeast in it. The yeast should not come into direct contact with the salt, as this could inhibit its activity.

Then, make a hole in the center of the flour and add the eggs, the melted butter with the milk and knead the ingredients into a smooth dough.

Cover the dough with a damp cloth and let it rest until it doubles in size.

While the dough is resting, prepare the pastry cream. Therefore, heat the milk with the vanilla pod, removing it from the heat just before it starts to boil.

Beat the egg yolks with the sugar until creamy and add the cornstarch. Add the prepared mixture to the hot milk little by little while stirring constantly. Let it cook over low heat until it thickens, remove the vanilla pod and let it cool.

Return to the dough, divide it into 12 equal portions and shape them into balls. Let the dough balls rest for about 15 minutes.

Fry the berlinas in hot oil, but not too much, as they could burn on the outside and be raw on the inside. When golden brown, take them out and let them cool on paper towels.

Once cool, fill the berlinas with the pastry cream using a piping bag. Finally, sprinkle the berlinas with sugar and you can start serving.