Baked Berliners with Homemade Custard
Bread and rolls
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Cook Time
3 h
Servings
12
Difficulty
Medium
Prep Time
60 Min
This Thermomix® recipe for Baked Berliners with Homemade Custard is ready in 3 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These baked Berliners are a Chilean delight that will transport you to childhood. The soft and fluffy dough, combined with a homemade custard and a touch of icing sugar, makes them the perfect snack for any occasion. Although they require a little time, the end result is worth it. I often prepare them for weekend breakfast or a special snack. The key is to let the dough rest long enough to double in size, so they are super tender. Go ahead and try this healthier version of the classic fried Berliners, you will love them!
Ingredients (13 ingredients)
-
200 gramos wheat flour
-
50 gramos cornstarch
-
1 piece egg
-
25 gramos sugar
-
6 gramos dry yeast
-
25 gramos butter at room temperature
-
50 mililitros warm milk
-
50 mililitros warm water
-
250 mililitros liquid milk
-
2 piece egg yolks
-
50 gramos sugar
-
0.5 cucharada sopera vanilla essence
-
20 gramos cornstarch
Preparation (15 steps)
Preparation of dry ingredients
In a bowl, mix 200 g of wheat flour, 50 g of cornstarch and a pinch of salt. Set aside.
Yeast activation
In the Thermomix bowl, add 6 g of dry yeast, 25 g of sugar and 50 ml of warm milk. Mix 20 sec./37°C/Stufe 2.
Incorporation of liquid ingredients
Add 50 ml of warm water and 1 egg to the bowl. Mix 10 sec./Stufe 3.
Initial kneading
Add the reserved flour mixture to the bowl. Knead 2 Min./Knetstufe.
Incorporation of the butter
Add 25 g of butter at room temperature to the bowl. Knead 1 Min./Knetstufe. Repeat this step until all the butter is integrated.
First dough proofing
Remove the dough from the bowl, form a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rest in a warm place until it doubles in size (approximately 1-2 hours).
Division and forming of the buns
Deflate the dough by gently flattening it. Divide the dough into equal portions (approximately 50 g each). Form round buns by bringing the corners to the center and joining with your fingers. Roll the dough by making circular movements on a smooth surface.
Second proofing of the buns
Place the buns on a baking tray covered with baking paper. Cover with plastic wrap and let stand for 30 minutes.
Baking
Preheat the oven to 180°C. Bake the buns for 12-15 minutes, or until golden brown.
Cooling
Remove the Berliners from the oven and let them cool completely on a wire rack.
Custard preparation (part 1)
In the Thermomix bowl, add 250 ml of liquid milk (reserve 50 ml), 2 egg yolks, 50 g of sugar and 20 g of cornstarch. Mix 10 sec./Stufe 4.
Custard cooking
Program 7 Min./90°C/Stufe 2. During the last 30 seconds, add ½ tablespoon of vanilla essence.
Custard cooling
Pour the custard into a bowl, cover with plastic wrap (touching the surface of the cream) and let cool completely.
Filling the Berliners
Make a cut in each Berliner and fill with the custard. You can use a pastry bag to facilitate the process.
Decoration (optional)
Sprinkle icing sugar over the filled Berliners. Enjoy!
Finished cooking? Great! 🎉
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Created by
Paula Reyes
2
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk (including lactose)
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