Vanilla cream berliners

Method

• Step 1
  In the bowl of a stand mixer with the dough hook attachment, mix yeast, flour, sugar and salt. Gently heat milk and butter in a small saucepan until butter melts and milk is lukewarm. Add to flour mixture with eggs and mix on medium speed for 5-6 minutes. Add a little more flour if dough is too sticky.
• Step 2
  Transfer to a lightly oiled bowl, cover with cling film and leave in a warm place for 1 hour until doubled in size.
• Step 3
  Turn out onto a lightly floured surface and roll out to 1 1/2cm thick. Use a 6-7cm cookie cutter to cut rounds. Place on a tray lined with baking paper. Leave in a warm place for a further 30 minutes until well risen.
• Step 4
  To make vanilla cream, whisk egg yolks in a bowl. Place sugar, cornflour and milk in a small saucepan and whisk until smooth. Place over gentle heat and bring to a simmer, stirring continuously, until starting to thicken. Pour a little of the heated milk mixture over the egg yolks and whisk until smooth, then whisk in remaining milk mixture. Return to saucepan and continue heating, stirring for 2-3 minutes until thick. Whisk in vanilla. Pour into a bowl and cover with cling film, ensuring that it touches the surface of the cream. Refrigerate to cool.
• Step 5
  Heat oil in a large saucepan over medium heat until it reaches 170C. Working in batches of 2 or 3 at a time, gently slide Berliners into oil and cook for 3-4 minutes, then use a slotted spoon to turn and cook for a further 3-4 minutes. Remove with slotted spoon onto a tray lined with absorbent paper. Insert a skewer to test if the dough is cooked all the way through - it should slide in and out easily with nothing left on the skewer. Repeat with remaining Berliners.
• Step 6
  While hot, toss in extra caster sugar, then set aside to cool.
• Step 7
  When cool, use a sharp serrated knife to cut each Berliner in half. Spread or pipe vanilla cream on the bottom half, then replace the top and serve.