Yeast Rolls with Pudding and Rhubarb
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 1 bag / s dry yeast, or 2 g fresh yeast
- 80 g butter, melted
- 2 egg (s)
- 5 tablespoon maple syrup
- 1 pinch (s) salt
- 600 g flour, type 550
- 150 ml milk, lukewarm depending on the flour
- 2 sachets flavor, (Finesse Bourbon Vanilla)
For the filling:
- 2 bags pudding powder, vanilla or cream
- 500 ml milk
- 100 g suar
- 250 g rhubarb
- 4 tablespoon sugar
- 1 egg yolk
- 3 tablespoon milk
- Desiccated coconut or granulated sugar
Print Recipe
Pin Recipe Instructions
- Clean the rhubarb and cut into small cubes, sprinkle with the sugar and set aside.
- Mix the flour and the dry yeast. The melted butter, maple syrup, vanilla flavor, a pinch of salt and 150 ml of lukewarm milk
- Mix together, gently stir the 2 eggs separately. Process the ingredients with the flour into a homogeneous, relatively firm and silky glossy dough. The dough should come off the edge of the bowl after kneading for 5 minutes, if it is too firm, add a little more milk. But the milk should be added very carefully. If the dough is too sticky, add a little more flour.
- Put the dough in a lightly oiled bowl and cover (lightly oiled plastic wrap) and let rise at room temperature for 40-50 minutes until it is about twice as high.
- In the meantime, make the pudding for the filling (according to the instructions on the package with the ingredients listed here) and cover it with plastic wrap at room temperature (so that it does not pull skin) and leave it to stand until further processing.
- Drain and drain the rhubarb.
- Knead the dough lightly and roll it out into a rectangle of approx. 42. Spread the pudding on, keeping a distance of at least 1.5 cm from the edges and spread the rhubarb on the pudding. Then roll it up and cut off pieces 2.5 cm wide with a VERY sharp knife and place on the baking sheets lined with baking paper / foil. Cover with a cloth and let rise for another 30 minutes at room temperature.
- Preheat the oven to 175 ° convection in good time.
- Brush the risen pieces with egg milk, sprinkle with coconut flakes and bake the snails for about 20 minutes until golden brown.
- Carefully transfer from the tray to the grid and let cool down.
- If these are to be frozen, then bag them while they are still lukewarm and after they have cooled down in the freezer.
- The egg milk and the coconut flakes / granulated sugar can also be left out.
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