Sweet Danubio with Pastry Cream

Method

1. In a stand mixer, combine Manitoba flour, grated lemon zest, sugar, vanilla seeds, and dry yeast. Mix with the paddle attachment on low speed.
2. Add milk and melted butter. Once combined, replace the paddle with the dough hook. Continue kneading on low speed.
3. Add salt and then water in a thin stream. When the dough is smooth and elastic, transfer to a work surface and knead briefly.
4. Place in a bowl, cover, and let rise at room temperature for a couple of hours.
5. Prepare the pastry cream: In a saucepan, heat milk, cream, lemon zest, and vanilla seeds and pod until almost boiling.
6. In a small pot, whisk egg yolks and sugar, then add cornstarch.
7. Remove the vanilla pod from the hot milk and pour the milk into the egg mixture. Return to the stove and stir until thickened.
8. Transfer the cream to a bowl and let it cool.
9. Once the dough has risen, roll it into a log and cut into 30 equal pieces. Flatten each piece with your hands, place a teaspoon of cream in the center, and seal the edges to form a ball.
10. Cover and let rise for about an hour or until doubled in size.
11. Brush the surface with a mixture of egg and milk.
12. Bake at 180°C (350°F) for about 30 minutes.
13. Once cooled, dust with powdered sugar.