Wind Buns

• For: 8 servings
• Time: 75 minutes

Pastry cream
¼ liter milk
3 egg yolks
1 tbsp cornstarch
4 tbsps sugar
Grated lemon

Preparation:

1. Put the water to boil with salt, butter and sugar.
2. Once it starts boiling pour the flour immediately and stir to not let the flour stick on the sides.
3. Remove from fire and add the eggs one by one without adding another until the one that you put in is well mixed with the dough.
4. Put the oil in a deep frying pan and without it being too hot pour a little dough on the oil the size of a nut with the help of 2 tsps.
5. The secret is in the temperature of the oil. First it has to go down to the bottom of the pan and eventually rise without it getting brown, it puffs up on a side and will eventually turn over alone.
6. It will start browning and eventually pop.
7. Try out the temperature of the oil by first trying with one bun and then fill the frying pan with as many buns you can manage, just remember that it does expand and there won’t be enough space as you think.
8. Put up and lower the flame to keep the temperature adequate for the buns.
9. Once they are brown, remove from the oil and strain them with a metal strainer, cut them with scissors and fill in with the pastry cream.

Pastry cream:

1. Beat the egg yolk with the sugar and the cornstarch in a pot stirring continuously until it thickens. Pour the boiling milk with the lemon peel and place on fire.
2. Once all the buns are filled with the pastry cream sprinkle the glazed sugar on top.