Caramel pillows with cinnamon pudding / filled yeast pillows
These cinnamon pillows filled with caramel pudding are golden brown and fluffy on the outside, wonderfully creamy on the inside. I cut the soft yeast dough into small pillows, deep-fried them, and while still warm, generously rolled them in cinnamon and sugar.
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- Dissolve the yeast in the water and sugar. Add the remaining ingredients and knead everything for about 10 minutes to form a soft, smooth dough.
- Shape the dough into a ball, grease it with a little baking spray, cover it, and let it rise at room temperature for about 1 hour. Meanwhile, prepare the pudding.
- Place the sugar in a saucepan and let it caramelize slowly over medium heat until golden brown. Stir as little as possible, but swirl the pan occasionally.
- Meanwhile, mix the milk with the cornstarch, vanilla extract, cinnamon, salt and nutmeg until smooth.
- Carefully pour the milk mixture into the caramel. Don't worry if the caramel initially sets. Bring the mixture to a boil, stirring constantly, until the caramel has completely dissolved and a smooth, thick pudding has formed.
- Let it simmer for about 1 minute, stirring constantly. Remove the pudding from the heat and stir in the butter.
- Pour it into a container, cover it directly on the surface, and let it cool completely.
- Roll out the dough on a floured silicone mat or work surface into a rectangle approximately 30 x 40 cm in size and 1 cm thick.
- Divide it into even squares and place them on a baking sheet with some space between them.
- Mix the sugar with the cinnamon in an oven dish or bowl.
- Heat the oil in a large roasting pan or frying pan. Test the temperature with a wooden skewer; if small bubbles form around the skewer, the oil is hot enough.
- Carefully lower the pillows into the oil in batches, turning them once immediately. Then fry them on both sides for 1–3 minutes until golden brown. Carefully remove them and let them drain briefly.
- Then roll them all over in the cinnamon-sugar mixture and let them cool briefly.
- Stir the pudding briefly until creamy and fill it into a piping bag fitted with a round nozzle. Insert the nozzle into the side of the pillows and pipe in the pudding. Serve the pillows warm or cooled.
yeast dough
Dissolve the yeast in the water and sugar. Add the remaining ingredients and knead everything for about 10 minutes until you have a soft, smooth dough. Shape the dough into a ball, grease it with a little baking spray, and let it rise, covered, at room temperature for about 1 hour. In the meantime, prepare the pudding.
Pudding
Place the sugar in a saucepan and caramelize it slowly over medium heat until golden brown. Stir as little as possible, swirling the pan occasionally. Meanwhile, whisk together the milk, cornstarch, vanilla extract, cinnamon, salt, and nutmeg until smooth. Carefully pour the milk mixture into the caramel. Don't worry if the caramel initially thickens. Bring the mixture to a boil, stirring constantly, until the caramel has completely dissolved and a smooth, thick pudding has formed. Let it simmer for about 1 minute, stirring continuously. Remove the pudding from the heat and stir in the butter. Transfer it to a serving dish, cover it just below the surface, and let it cool completely.
