Yeast Rolls with Pudding Filling
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
For the dough:
- 120 ml water, warm
- 120 ml milk, (1.5% fat), warm
- 1 egg (s)
- 75 g butter, (semi-fat butter), soft
- 65 g suar
- 6 grams salt
- 235 g spelled flour
- 235 g wheat flour, whole rain
- 1 pack dry yeast
For the filling:
- 150 ml milk, (1.5% fat)
- 50 grams sugar
- 25 g cornstarch
- 1 sachet aroma, (bourbon vanilla aroma)
- 1 egg yolk
For painting:
- 1 egg (s)
- 1 tablespoon milk, (.5% fat)
- 2 teaspoons sugar
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast and sugar in the milk and water. Cover and let rise for about 20 minutes. Mix the egg with the butter and salt, add to the yeast mixture. Gradually stir in the flour. Knead the dough briefly and cover it for 1 hour.
- In the meantime, prepare the filling. To do this, stir the starch with half of the milk until smooth, mix in half of the sugar and the egg yolk. Bring the rest of the milk with the remaining 25 g sugar and the aroma to the boil, remove the saucepan from the stove and slowly stir in the starch mixture. Put the pot back on the plate, continue stirring over medium heat until the pudding mixture is firm. Let cool down.
- Shape the dough into any 16 rolls. Fill each with a teaspoon of pudding. Let the finished rolls rise for another hour. Preheat the oven to 180 ° C (convection / hot air). Mix the egg with the milk and sugar. Brush the yeast particles. The baking time for me is about 20 minutes. Let the finished rolls cool on the baking sheet (cover with a dry cloth and place aluminum foil over them).
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