Step 1

Follow the instructions for the instant or cooked vanilla pudding but use only half of the milk that is called for on the box.

Step 2

If you made cooked pudding, lay a piece of plastic wrap onto the surface of the pudding to keep it from forming a skin as it cools. Place the finished pudding into the fridge to chill for an hour.

Step 3

In the bowl of a stand mixer, add in the flour and sugar. Then whisk it together by hand and make a well in the center of the flour.

Step 4

Pour the yeast into the well and then add in the warmed milk.

Step 5

Stir some of the flour/sugar mixture into the milk and yeast mixture from the edges of the well - no more than 1/4 cup of the dry mixture.

Step 6

Cover the bowl with a towel for 10 minutes.

Step 7

After the ten minutes, use a rubber spatula give the whole bowl a brief mix.

Step 8

Add in the egg, egg yolk, butter, and vanilla extract. Knead the mixture with the dough hook on the stand mixer for 10-15 minutes on low speed until it is smooth and the bowl is clean.

Step 9

Remove the dough and shape it into a ball. Lightly grease the mixing bowl and place the ball of dough back in.

Step 10

Cover the bowl with a towel or plastic and place somewhere warm for 30-45 min. The dough should double in size.

Step 11

Preheat the oven to 350 F or 325 F if baking on convection.

Step 12

Arrange two racks so that they divide the oven into thirds and line two baking sheets with silicone mats or parchment paper.

Step 13

Divide the dough into 12 equal portions.

Step 14

Shape each portion into a ball by first flattening it slightly into a disk and then tucking all the edges of the disk under.

Step 15

Shape your hand into a claw over the ball of dough with the smooth side face up. Roll the ball around in your hand on a clean work surface to create tension on the dough and seal the seem on the bottom of the ball.

Step 16

Place 6 rolls onto each baking sheet, leaving at least 2 inches between each roll.

Step 17

Leave the rolls to rest for 20 minutes somewhere warm to proof.

Step 18

Then bake for 15 minutes - rotate the baking sheets halfway through if not baking on convection.

Step 19

When the krapfen are finished baking, work one at a time and brush them with butter, then roll them in granulated sugar.

Step 20

Leave to cool before assembling.

Step 21

If the vanilla pudding is very stiff, use an electric whisk to beat the chilled vanilla pudding until smooth.

Step 22

Then whisk the heavy cream on medium high speed until stiff peaks form.

Step 23

Gently fold the stiff whipped cream into the vanilla pudding and fill it into a piping bag fitted with a metal piping tip.

Step 24

Poke a hole into the side of each bun with the end of a spoon and wiggle it around to create a whole inside the bun.

Step 25

Push the piping tip into the hole of each cooled bun and fill until the cream starts to come back out of the opening.