German Vanilla Pudding Rolls
Ingredients
Yeast dough
- 220 ml milk
- 100 g butter, cubed
- 450 g all-purpose flour
- 60 g sugar
- a pinch of salt
- 1/2 cube fresh yeast (about 21 g)
- 1 large egg
- flour for dusting
Filling
- 1 packet (37 g) vanilla pudding powder
- 60 g sugar
- 450 ml milk
Glaze and topping
- 4 tbsp apricot jam
- 2 tbsp water
- 2-3 tbsp toasted almond flakes
Preparation
Warm milk and cubed butter in a saucepan until lukewarm
Mix flour, sugar, and salt in a bowl; crumble in yeast
Add the lukewarm milk mixture and egg to the flour mixture
Knead with a hand mixer's dough hooks for 5 minutes until smooth
Cover and let rest for 1 hour
Whisk pudding powder, sugar, and 4-5 tablespoons of milk until smooth in a small bowl
Bring the remaining milk to a boil in a saucepan
Pour the pudding mixture into the boiling milk and simmer for 1 minute, stirring constantly
Transfer the hot pudding to a container, cover with plastic wrap, and chill until set
Line two baking sheets with parchment paper
Preheat oven to 180°C conventional or 160°C convection
Roll out the dough on a lightly floured surface into a 50x35 cm rectangle
Spread the chilled pudding evenly over the dough, leaving a 1 cm border
Roll the dough up tightly from the long side to form a log
Cut the log into 14 equal slices, about 2-3 cm thick
Place the slices on the baking sheets, cut side down, leaving space between them
Sprinkle with toasted almond flakes
Bake for 15-25 minutes until golden brown
Heat apricot jam and water in a small saucepan until smooth
Brush the warm rolls with the apricot glaze
Variation
For raisin pudding swirls, sprinkle 100 g raisins over the pudding before rolling the dough
