Coffee Caramel Pillow

Inside hides a creamy filling with coffee and caramel:

Pillows that make awake Put 90 ml of milk, crumbled yeast, 2 tbsp flour and 1 tbsp sugar in a tall container and stir until smooth. Leave for 10 min.

Put remaining flour, 60 g butter, sugar, yogurt, eggs, 1 pinch of salt and orange peel in a suitable bowl. Add dampfl and knead with the dough hooks of the mixer until smooth. Cover with a kitchen towel and leave in a warm place for 1 hour.

In the meantime, whisk 250 ml milk, caramel pudding powder, 2 tsp. espresso powder and egg yolks until smooth. Boil 250 ml milk, 1 pk. vanilla sugar and 60 g sugar. Lower the temperature, add the egg milk and let it boil while stirring. Bring to a boil, pour into a suitable bowl and stir until cooled in an ice water bath. Whip cream with 1 pk. vanilla sugar and cream stiffener until stiff and fold into cold custard.

Dough on a floured surface form and knead. Now

Roll out 2 cm thick to 40 x 30 cm, straighten edges with a pastry wheel. Cut dough sheet with dough wheel into 12 squares of 10 x 1 0 cm edge length and place on floured kitchen towel.

Knead dough scraps, roll out and cut 2 more squares. Cover and let rise for 45 min.

Heat oil in deep fryer or saucepan to 160 °C.

Form 3-4 dough squares at a time in the hot fat and bake for 3 – 4 min. on each side. Remove with a skimmer and drain on kitchen roll.

Ka

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