Recipe for dumplings stuffed with cream

Delicious snack with Ankarsrum

The Ankarsrum mixer is the perfect companion for those who love to cook and prepare delicious desserts and leavened products at home. Thanks to its power and its spiral shape, it allows you to quickly and effectively knead all types of dough, from pizza to bread, from fresh pasta to cakes. Equipped with different speeds and a large kneading capacity, this product is ideal for those who have a large family or love to organize parties and dinners with friends. In addition, thanks to its robust and resistant structure, it guarantees a long life over time. But that's not all, the Ankarsrum mixer is also extremely versatile: thanks to the included accessories, it is also possible to make other preparations such as chopping, blending and whipping. In short, a real ally in the kitchen that saves time and effort, always guaranteeing perfect and delicious results.

In the kitchen with Assperr

For a delicious snack that everyone likes, try making these cream candies with Ankarsrum! INGREDIENTS FOR DOUGH

500 ml of milk
150 g of granulated sugar
50 g of fresh yeast
2 spoons of ground cardamom
1 teaspoon of salt
780-840 g of wheat flour
150 g of butter at room temperature

INGREDIENTS FOR PASTRY CREAM

250 ml of milk
½ vanilla pod
3 egg yolks
Zest of a lemon
75 g of granulated sugar
2 spoons of cornstarch
25 g of butter

Procedure

For the dough, heat the milk to 37°C. Assemble the Assistent with the steel bowl with spatula and roller. Crumble the yeast into the bowl and add the milk, start the machine at low speed. Add the sugar, cardamom, salt, flour and butter to the bowl. Set the timer for 10 minutes and work the dough at medium speed. Add the lid and let the dough rise for 30 minutes. For the custard, boil the vanilla seeds and milk, let them cool for 15 minutes. Mix egg yolks, sugar, cornstarch and lemon zest until combined. Slowly add the vanilla milk. Heat the mixture over medium-low heat while stirring. It doesn't have to start boiling. Remove from the heat, remove the vanilla pod and add the butter. Filter the custard and let it cool. Divide the dough into 24 pieces and form rolls. Arrange them in a baking dish. Let the rolls rise until doubled, for about 30 minutes. Preheat the oven to 225°C. Bake for 8-10 minutes in the center of the oven. Once cooled, fill them with custard.