Enjoy this classic German treat with a Mexican twist! These stuffed Berliners with rice pudding are soft on the inside and crispy on the outside, and they are filled with the favorite dessert of many: creamy rice pudding!
For the rice pudding: Add the rice, water, cinnamon, evaporated milk, and condensed milk in a deep saucepan over medium heat. Cover and cook for 25 minutes. Let cool, place in a piping bag with a plain nozzle, and set aside.
For the dough: Add flour, sugar, yeast, milk, egg, and butter in a mixing bowl. Knead with a hook attachment for 15 minutes or until you get a soft and elastic dough. Place in a greased bowl and let rise for 1 hour or until it doubles in size.
Place some flour on a clean surface and roll out the dough with a rolling pin until it reaches a thickness of 1 cm.
Using a round cutter with a 10 cm diameter, cut the dough and fry in vegetable oil over medium heat for 7 minutes on both sides. Remove excess oil with paper towels. Set aside.
Using a corer, hollow out the center of the Berliner. Fill the Berliner with rice pudding and decorate with powdered cinnamon.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?