Berlin Cakes In The Oven

• 1 3/4 ounces baker's yeast
• 1 1/2 cups milk warm
• 5 5/8 cups flour
• 1 egg
• 2 egg yolks
• 7/8 cup powdered sugar
• 5 5/8 tablespoons butter
• 1/2 lemon zest
• vanilla extract
• pastry cream or Bage Cremin, for the filling
• powdered sugar to taste, for dusting

1. Preheat oven to 190 degrees Celsius.
2. Dissolve the yeast in 2 deciliters of warm milk, and add 100 grams of flour.
3. Knead well, and add them to the egg and egg yolks, mixing well.
4. Let rise in a warm place for 30 minutes or until bubbles form on the surface.
5. Mix the remaining heated milk with the butter.
6. Add the powdered sugar, the remaining heated milk with the butter, lemon zest, vanilla extract, and remaining flour.
7. Knead well, and let rise (covered) until it doubles in volume.
8. Take small portions of dough, and make small balls.
9. Put them on a baking tray to rise a little bit more, covered with a cloth.
10. Bake them in preheated oven for 15 to 20 minutes, or until golden.
11. Remove from the oven, and once cool, cut them open, and fill with the cream.
12. Sprinkle with powdered sugar to taste.

yeast, milk, flour, egg, egg yolks, powdered sugar, butter, lemon zest, vanilla, pastry cream, powdered sugar

Taken from www.yummly.com/recipe/Berlin-Cakes-in-the-Oven-898098 (may not work)