Custard Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 500g flour
- 1 cube yeast, fresh
- 200 ml milk, lukewarm
- 100 g suar
- 80 g butter
- 1 egg (s)
- 0.5 teaspoon ½ salt
For the filling:
- 300 ml milk
- 20 g suar
- 1 packet custard powder, vanilla
- 100 g crème fraîche
For the cast::
- 120 g powdered suar
- 1 teaspoon vanilla sugar, 7g
- 2 Table spoons milk
Print Recipe
Pin Recipe Instructions
- Process all ingredients for the yeast dough. Let rise in a warm place for at least 30 minutes.
- Cook a thick pudding from milk, sugar and pudding powder, let it cool down and stir in the crème fraiche.
- Roll out the yeast dough into a rectangle and spread the pudding mixture on top. Roll up from the long side. Cut into slices (approx. 1 - 1.5 cm) and place on a baking sheet lined with baking paper. Let rise for another 20 minutes.
- Depending on the thickness that you cut, this results in between 20 and 30 snails.
- Preheat the oven to 170 ° C fan oven. Baking time, depending on the oven, approx. 15-20 minutes.
- Mix in the icing sugar and coat the snails while they are still warm.
- TIP:
- If you like, you can also put raisins in apple juice on top of the pudding mixture or spread chocolate drops on top of the pudding
- We love these snails and they are especially popular with children.
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