ReceptnaptárPuddingschnecken (custard swirls made of yeast dough with raisins)
Puddingschnecken are the popular, soft, vanilla swirls of German bakeries and cafés: yeast dough with custard and raisins. The pudding filling stays creamy, and the dough is soft and fragrant. They are best freshly baked, still lukewarm.
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Method
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- Knead the dough ingredients smooth and let rise covered for 1 hour.
- Cook the pudding with the milk and sugar until thick; let cool, stirring occasionally.
- Roll the dough out into a 40x50 cm rectangle.
- Spread with the pudding and sprinkle with the raisins.
- Roll up lengthwise and cut into 12 slices.
- Place the swirls on a baking tray lined with baking paper and let rise for 20 minutes.
- Bake in an oven preheated to 180°C for 20-25 minutes until golden; drizzle with icing sugar glaze.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cool the pudding completely before spreading it on the dough.
- Slice the roll with a sharp knife or string so it is not squashed.
- Best fresh; by the next day they harden slightly.
Frequently asked questions
Without raisins?
Yes, they are excellent with plain pudding too.
What is the difference from Franzbrötchen?
Franzbrötchen are cinnamon, buttery and laminated; Puddingschnecke is made of simple yeast dough with custard.
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