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Pudding Rolls 775g
Pudding Rolls - Classic Yeast Pastry with Creamy Filling
With this baking mix for pudding rolls, you can easily recreate a beloved classic from the bakery at home. The light yeast dough meets a delicate vanilla pudding filling and is finished with a dusting of meringue after baking - a truly delightful treat to enjoy with coffee or tea.
Well-Designed Baking Mix for Guaranteed Success
The mix already contains the perfectly balanced flour blend for the yeast dough, the custard powder for the vanilla filling, and meringue for a decorative finish. This saves you preparation time while still achieving a handcrafted look. Ideal for those who value quality and consistent results.
Versatile Use - From Sunday Coffee to a Snack
Whether as a highlight on the dessert buffet, a sweet accompaniment to afternoon coffee, or an attractive offering in the deli counter - pudding rolls are popular all year round. Refine the pastries as desired with raisins, almonds, or a light glaze and create new variations of this timeless classic.
Package contents: 386g baking mix, 14g dry yeast, 225g cream powder, 50g decorative meringue
You will also need 150ml water (26°C), 25g whole egg, 30g softened butter, 500ml water for the cream powder, and some fat or baking spray for the baking pan.
Preparation of Pudding rolls
For the dough, combine the entire flour mix and the yeast in a bowl. Add the water, softened butter, and egg, and knead everything in a food processor or with a hand mixer for 3 minutes on low speed, then 5 minutes on high speed. Shape the dough into a ball, cover, and let it rest in a warm place for about 25 minutes.
For the filling, mix the cream mix with the water on high speed for 3 minutes until smooth.
After the resting time, roll out the dough into a rectangle (approx. 45x25cm) and spread with approx. 250g of cream. Then cut the rectangle into strips approx. 3.5cm wide. Roll up the dough strips lengthwise and place them in a greased baking pan (approx. 35x25cm). Cover and let rise for approx. 60 minutes, until the custard rolls have noticeably increased in volume.
Then bake in a preheated oven at 200°C (top and bottom heat) for 5 minutes. Then reduce the heat to 190°C and bake for another 15 minutes. During baking, the cream will soak into the dough. The remaining cream can be piped into the spaces between the pastries after baking, or served separately with the rolls. Sprinkle the custard rolls with decorative snow. Enjoy!
| Nutrition facts / Nährwertangaben | |
|---|---|
| per / pro 100g | |
| Energy Value / Energie | 1474 kJ / 352 kcal |
|
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
|
6.4g
3.8g
|
|
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
|
66.5g
31.6g
|
| Protein / Eiweiß | 6.1g |
| Salt / Salz | 0.8g |
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