Description
German Pudding Swirls
Transport yourself to a cozy German bakery with these irresistible Pudding Swirls! Soft, yeasty dough wraps around a luscious vanilla pudding filling with sweet raisins. Perfect with coffee, these swirls are a comforting treat for any occasion, whether a brunch centerpiece or a quiet afternoon indulgence.
For the Dough:
500g Flour
1 packet Dry Yeast
2 tbsp Sugar
125ml Lukewarm Milk
100g Melted Butter
1 Egg
1 packet Vanilla Sugar
For the Pudding:
450ml Milk
2 tbsp Sugar (omit if pre-sweetened)
1 packet Vanilla Pudding Powder
4-5 tbsp Raisins
For Topping:
1 Egg Yolk
1 tsp Milk
Powdered Sugar
Directions:
1. Cook pudding as per instructions; let cool.
2. Combine yeast, milk, vanilla sugar, and sugar. Add flour, egg, and butter; knead to a soft dough. Let rise 45 min.
3. Roll dough; spread pudding and raisins. Roll and slice into 3 cm pieces.
4. Place on a tray, let rise 15 min. Brush with egg-milk mix.
5. Bake at 175°C for 20-25 min. Dust with powdered sugar.
Prep Time: 90 min
Kcal: ~280 per swirl
Step-by-Step Guide
1. Make the Pudding Filling: Cook the vanilla pudding powder with 450ml milk and 2 tbsp sugar according to the packet instructions, stirring constantly to avoid lumps. Once thickened, remove from heat, stir in the raisins, and let it cool completely, covering the surface with plastic wrap to prevent a skin from forming.
2. Prepare the Yeast Dough: In a large bowl, combine the lukewarm milk, dry yeast, sugar, and vanilla sugar. Let it sit for 5-10 minutes until frothy. Add the egg, melted butter, and flour. Knead for 7-10 minutes by hand or with a mixer until you have a smooth, elastic dough that pulls away from the bowl’s sides.
3. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free place for about 45 minutes, or until doubled in size.
4. Assemble the Swirls: Punch down the risen dough. On a lightly floured surface, roll it out into a large rectangle, roughly 30×40 cm. Spread the cooled pudding evenly over the dough, leaving a small border. Tightly roll the dough up from the long side, like a jelly roll.
5. Cut and Second Rise: Using a sharp knife or dental floss, slice the roll into 3 cm thick pieces. Place them swirl-side-up on a baking tray lined with parchment paper, spaced apart. Cover and let them rise again for 15 minutes. Preheat your oven to 175°C (350°F).
6. Bake: Whisk the egg yolk with 1 tsp milk and gently brush it over the risen swirls. Bake for 20-25 minutes until golden brown. Let cool slightly on a wire rack before dusting generously with powdered sugar.
Serving Suggestions
These swirls are best served warm or at room temperature. Enjoy them as the centerpiece of a weekend brunch alongside fresh fruit and strong coffee. For an afternoon treat, pair with a cup of tea or a glass of cold milk. They also make a delightful dessert, perhaps with a dollop of lightly sweetened whipped cream.
How-to Summary
In summary, create a vanilla-raisin pudding filling and let it cool. Make a rich yeast dough and let it rise. Roll out the dough, spread the filling, roll it up, and slice into individual swirls. After a short second rise, brush with an egg wash, bake until golden, and finish with a dusting of powdered sugar.
Frequently Asked Questions
Can I use instant pudding mix? For best texture and authenticity, use cook-type vanilla pudding powder. Instant pudding may not set firmly enough for clean slicing.
My dough didn’t rise. What went wrong? Ensure your milk is lukewarm, not hot, to avoid killing the yeast. Also, check that your yeast is fresh and that the dough is proofing in a warm enough spot.
Can I make these ahead of time? Yes. You can prepare the dough and filling the night before. Store the cooled pudding covered in the fridge. Let the dough do its first rise in the fridge overnight; bring to room temperature before rolling.
Can I omit the raisins? Absolutely. You can leave them out or substitute with other dried fruits like chopped apricots or cranberries.
How should I store leftovers? Store in an airtight container at room temperature for 1-2 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag. Reheat in a warm oven.
Common Mistakes to Avoid
- Using Hot Milk: This will kill the yeast. Lukewarm is essential.
- Warm Pudding Filling: Applying warm pudding will melt the butter in the dough and make it greasy and hard to handle. Ensure it’s completely cool.
- Over-flouring the Surface: Use just enough flour to prevent sticking when rolling. Too much will make the dough tough.
- Not Sealing the Final Edge: After rolling, pinch the final seam firmly to prevent unravelling during baking.
- Skipping the Second Rise: The brief 15-minute rise before baking ensures light and fluffy swirls.
Conclusion
Mastering these German Pudding Swirls brings the authentic taste of a bakery into your kitchen. While the process requires patience with the yeast dough, the result—a soft, sweet roll with a creamy heart—is immensely rewarding. By following this guide and avoiding common pitfalls, you’ll create a stunning, comforting treat perfect for sharing or savoring slowly with a good cup of coffee.