Summary

Ingredients

• 500 g flour, wheat flour
• 60 g butter or mararine
• 80 g suar
• 1 pinch (s) salt
• 1 packet yeast (dry yeast) or cube fresh
• 200 ml milk
• 1 egg (s)
• 1 packet custard powder, vanilla
• 3 tablespoon sugar
• 1 vanilla pod, pulp scraped out
• 0.5 teaspoon ½ orange (n) - peel, grated
• 500 ml milk
• 1 jar jam, black currant jam
• 1 egg yolk

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Instructions

1. Sieve the 500 g wheat flour into a bowl and make a well in the middle. Here you put the yeast and some of the 80 g sugar, then the whole thing is mixed with a little lukewarm milk to form a pre-dough and covered with flour from the edge of the hollow.
2. Cover with a clean tea towel and let this pre-dough rise in a warm place for about 15 minutes. The oven is ideal at around 30-40 °, i.e. if you only switch on the lighting.
3. After this first rising, the remaining ingredients for the dough are worked under the pre-dough with the dough hook from the hand mixer, the butter, the remaining sugar, the rest of the milk and the egg. When everything is mixed well with the dough hook of the hand mixer, knead the dough thoroughly with your hands and then shape it into a ball. Put this back into the mixing bowl, dust it with a little flour, cover the bowl again with the clean tea towel and put the dough back in the oven for the 2nd time. Here the dough has to rise for 30 minutes.
4. In the meantime, make a pudding from the half liter of milk, the pudding powder, the 3 tablespoons of sugar, the scraped out pulp of the vanilla pod (you can also use vanilla sugar, but fresh pulp tastes more aromatic) and the grated orange peel, according to the instructions, as on the Custard powder packaging described. This has to cook for a good 5 minutes while stirring constantly, be careful not to burn it! Then let it cool down.
5. The risen yeast dough is kneaded well again and then shaped into 6 balls of the same size. This is placed on a baking sheet lined with baking paper and the balls are pressed flat in the middle so that an edge remains on the outside. The baking tray is covered with the clean tea towel and put back into the lighted oven. So you let the yeast particles rise for the 3rd time.
6. After 25 minutes the yeast particles are taken out of the oven. Now preheat the oven to 190 ° C. The well in the yeast particles is spread with a generous tablespoon of black currant jam (you can also use cherry jam) and then filled with pudding until the well is completely filled. You whisk the egg yolk and brush the edge of the yeast dough with it.
7. The yeast particles are baked in the oven at 190 ° C for about 15 - 18 minutes on the second shelf from the bottom until they have a nice golden brown edge.