Summary

Ingredients

For the dough:

• 50 g butter or mararine
• 250 ml milk
• 1 pack dry yeast
• 0.5 ½ cup sugar (50 g)
• 6 cups flour (375 g)

For the cream:

• 2 egg yolks
• 300 ml milk
• 4 teaspoon cornstarch
• 4 teaspoons sugar
• 6 teaspoons vanilla sugar
• 1 egg (s) or milk to brush on

For the glaze:

• powdered sugar
• water

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Instructions

1. For the dough, melt the butter and add the milk. Heat everything until it is lukewarm. Put the liquid in a bowl. Mix the flour (5 - 6 cups), the dry yeast and the sugar and add this to the milk in the bowl. Knead everything into a smooth dough. Place a towel over the bowl and let the dough rise for 30 minutes.
2. While the dough is rising, the vanilla cream is prepared. Put the milk, cornstarch, sugar, vanilla sugar (5 - 6 teaspoons) and 2 egg yolks in a saucepan. Let the cream simmer under low heat (stirring constantly) until it thickens.
3. The dough should now have risen. Take it out of the bowl and knead it a little more. Divide it into 8 roughly equal parts. Shape them into round balls and place them on a baking sheet. Flatten it a little. Put a kitchen towel on top again and let the dough rise for another 20 minutes.
4. Towards the end of the time, the oven should be preheated to 175 ° C (top / bottom heat). Now press a kind of crater in the middle of each ball, e.g., with an egg cup or with a shot glass. Fill in the vanilla cream here.
5. Brush the edges of each boller with egg or milk. Bake the Sommerboller for about 20 minutes. After cooling, the summer bollers are coated with a glaze made from powdered sugar and water.