Recipe: Berlin Balls

1- Dissolve the yeast in warm milk.

2- Mix the sifted flour and cornstarch with the melted butter and eggs whipped with sugar.

3- Add the yeast and milk mixture. Mix well and let the dough rise, it should double in volume.

4- Roll out the dough to a height of 12mm and with a cookie cutter cut circles of approximately 7cm.

5- Let rise again and double in volume.

6- Heat the oil to 160°c, immerse a few rounds of dough in the hot oil and with a spoon, being careful not to burn yourself, baste the donuts they will puff up even better.

7- Once well browned they will flip themselves, if not do it manually.
Place to drain on absorbent paper.

8- Cut them in half and fill with pastry cream or simply vanilla pudding replace the other half and sprinkle with powdered sugar place in the fridge for 1 hour and enjoy.