Yeast Pudding Swirls

Ingredients

• 0.95 l Milk (3.5% fat)
• 1 cube Yeast (approx. 42 g)
• 2 Eggs
• 500 g Durum Wheat Flour Type 1050
• 50 g Butter (room temperature)
• 80 g granulated sugar
• 0.5 tsp Salt
• 2 packets Vanilla Pudding Powder

Instructions

1. 1.

   Warm 250 ml of milk (30–37 °C) and dissolve the yeast in it. Separate the eggs and use the egg whites for something else. Sift the flour into a bowl. Add the yeast-milk, softened butter, 40 g sugar, salt and egg yolks and knead everything into a smooth, medium-firm yeast dough. Let the dough rise for about 1 hour in a warm place to double in size.

2. 2.

   Meanwhile, stir the pudding powder with 8 tbsp of milk and the remaining sugar in a bowl until smooth. Bring the remaining milk to a boil in a pot, stir in the pudding powder with a whisk and finish the pudding according to the package instructions. Then let it cool covered with cling film.

3. 3.

   Roll out the dough again into an approximately 8 mm thick rectangular sheet. Spread the pudding on the dough and roll it up like a roulade from the long side. Carefully cut the dough roll into 20 slices with a sharp knife and place them with sufficient space on baking sheets lined with baking paper. Cover the dough pieces with a clean kitchen towel and let them rise for another 20 minutes. Bake them one after the other in a preheated oven at 200 °C (180 °C convection, Gas Mark 2–3) for approx. 15 minutes until golden brown.