Vanilla Cream

• 1. Pour the whole milk into a pot and bring to a boil.
  2. Place the egg yolks, sugar, and vanilla sugar in a bowl and whisk until light and fluffy.
  3. Then add the cornstarch but wait to whisk it together.
  4. Pour the boiling milk into the bowl with the egg mixture while whisking.
  5. Pour the entire mixture back into the pot and let it heat up while whisking vigorously. The cream will now thicken. Remove the pot from the heat when you think it has a suitable thick consistency - it should be slightly thick.
  6. Pour the vanilla cream from the pot into a bowl through a sieve. Let it cool slightly in the bowl.
  7. Place plastic wrap directly on top of the slightly cooled vanilla cream and then place the bowl in the fridge until completely cooled. This takes about three hours. Afterward, it is ready. Meanwhile, start with the dough.
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• 1. Pour the milk into a bowl and dissolve the yeast in it.
  2. Then add the egg, durum flour, wheat flour, sugar, and salt to the mixture.
  3. Knead it well until the dough begins to release from the sides. It is easiest to do this with a machine, but you can also do it by hand. With a stand mixer, it takes about eight minutes.
  4. Cut the butter into smaller pieces and knead them into the dough.
  5. Let it rise for 60 minutes. Meanwhile, you can start with the remonce.
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• 1. Place all the ingredients in a bowl and mix them well with a hand mixer. Set the bowl aside.
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• 1. Pour the risen dough onto the kitchen counter and roll it out into a rectangle approximately 30 x 60 centimeters.
  2. Spread the remonce over the entire dough.
  3. Fold the dough along the short side, first by folding one side towards the middle and then folding the other side over the first, so you have three layers.
  4. Roll the dough slightly so it becomes about 5 centimeters longer (along the long side).
  5. Take a knife and divide the dough into twenty pieces, each about three centimeters wide.
  6. Roll each piece into a twist. You can see how in the video below.
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• Place the twists on two baking sheets lined with parchment paper. Make sure they have reasonable spacing, as they now need to rise to double their size.
• When the twists have doubled in size, brush them with egg.
• Place a dollop of vanilla cream on top of each twist.
• Bake them in a preheated oven (conventional oven) at 200 degrees Celsius (392 degrees Fahrenheit) for about fifteen minutes. Keep an eye on them, as the baking time depends on your oven.
• Remove the finished twists from the oven and let them cool on a rack.