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How to make pudding pretzel – tastier than from the bakery

How to make pudding pretzel – tastier than from the bakery

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Crispy and fluffy at the same time, creamy, aromatic and incredibly delicious are these pudding pretzels. They consist of a soft puff pastry, a delicate pudding filling and a sweet and sour icing with lemon. Here I show you how to make pudding pretzels yourself at home, which taste even better than those from the bakery. It’s easy and you can do it with ordinary ingredients. You can find a detailed pudding pretzel recipe with exact quantities and step-by-step instructions right below.

Irresistibly delicious combination of plunder dough and pudding

Pudding pretzels are made from plunder dough, which is a delicious combination of yeast dough and puff pastry. Accordingly, it tastes crispy, fluffy and buttery at the same time. The plunder dough is perfectly complemented with the aromatic creamy filling from the vanilla pudding. The sweet and sour icing with lemon juice makes the taste of the pudding pretzel perfect.

How to make pudding pretzel

Make pudding yourself

It’s best to make the pudding for filling the pretzels yourself. This is quite simple and quick. Just mix all the ingredients together and boil the mixture briefly. In the end, you get a delicious homemade pudding without flavor enhancers, flavorings and colorings that are often in pudding powder from the supermarket.

Make pudding pretzel yourself instead of buying it

Once you’ve tried homemade pudding pretzels, you’ll definitely never want to buy them again. Because they taste even better than the pastry from the bakery. In addition, you know which ingredients you are using in the recipe and can safely do without additives that have no place in food. Moreover, the preparation of the pudding pretzel is not difficult at all. You just need enough time to do it.

Pudding pretzel recipe

For breakfast and dessert with coffee or tea

Enjoy the freshly baked pudding pretzel with a cup of coffee or tea for dessert. For those who like a sweet breakfast, the pastry is perfect to start the day. Homemade pudding pretzels taste best the day they are made. Store the leftover pastry in an airtight container in the refrigerator and use it up over the next couple of days.

This pudding pretzel is

  • crispy,
  • fluffy,
  • flaky,
  • buttery,
  • creamy,
  • fine,
  • delicate,
  • not too sweet,
  • aromatic,
  • incredibly tasty,
  • easy to make with common ingredients,
  • more delicious than from the bakery,
  • ideal for dessert with coffee or tea and for breakfast.

Pastry from plunder dough with pudding

Pudding pretzel recipe

The preparation of the pudding pretzels is simple, but it takes a while. While the dough is rising and cooling, you can move on to other things. Here you can get a rough idea of how the preparation goes, and what you need for the recipe. The exact quantities and step-by-step instructions for making pudding pretzels at home can be found in the recipe box below.

For the plunder dough you need

  • room-warm butter,
  • lukewarm milk,
  • sugar,
  • room-warm egg,
  • flour,
  • yeast
  • and a little salt.

For the pudding you need

  • milk,
  • cornstarch,
  • egg yolk,
  • sugar
  • and vanilla.

To coat the pudding pretzel add the following

  • egg yolk
  • and a little milk.

And for the icing you need

  • powdered sugar
  • and lemon juice.

How to make pudding pretzels: here’s how to do it (Check out the detailed recipe below.)

  1. For the pudding, mix all the ingredients in a saucepan, simmer the mixture briefly to make the pudding and let it cool.
  2. For the dough, knead all the ingredients together except butter, let the dough rise first at room temperature for half an hour and then in the refrigerator for an hour. Then roll it out into a square, butter the middle of it, put one end on top, butter it too and put the second end on top. Then roll out the dough into a long square, fold the two shorter sides to the middle and fold them like a book. Put the folded dough in the freezer for half an hour. Then roll it out again into a long square, fold it into a four-layer book and put it in the freezer for half an hour. Then repeat the process once again.
  3. Now roll out the dough into a large square, cut it into strips, twist the ends of each strip in the opposite direction, and shape the strips into pretzels to spread on the baking sheet. Fill the holes of the pretzels with the pudding and let them rise for half an hour. Then brush them with the mixture of egg yolk and a little milk and bake them at 200 °C for about 15 minutes.
  4. For the icing, mix powdered sugar with lemon juice and sprinkle on the pudding pretzels. Done!

Plunder pastry with pudding filling

How to make pudding pretzel: tips and tricks

  • Instead of fresh yeast you can use dry yeast for the dough. For the recipe below you need 4 g of it.
  • It is important that the milk for the yeast dough is lukewarm and the remaining ingredients are at room temperature.
  • The amount of flour given in the recipe for the yeast dough may vary. Therefore, add the flour in portions until the dough has the right consistency. It should be firm, not mushy, but not dry either.
  • Be sure to knead the yeast dough thoroughly to make it smooth.
  • Before you incorporate butter into the yeast dough, it should be thoroughly chilled so that it doesn’t absorb the butter right away.
  • After spreading butter in the yeast dough, roll it out not too thin. It should be rolled out 1 – 1.5 cm thick. Otherwise, the dough might tear and the butter might run out.
  • You can adjust the amount of sugar for the pudding according to your taste.
  • You can use the egg whites left over to make zefir, among other things.
  • I made 10 large pudding pretzels from the dough. Instead, you can make more and smaller pastries for that.

Did you make pudding pretzels using this recipe? I’m looking forward to your result, your star rating and your comment here below how you liked and succeeded in making the plunder pastry with pudding.

Got an appetite for more sweet pastries? Also try:

How to make pudding pretzel – tastier than from the bakery

Pudding pretzel

These pudding pretzels are crispy and fluffy at the same time, creamy, aromatic and incredibly delicious. They are made of soft plunder dough, tender pudding filling and sweet and sour icing with lemon. According to the recipe, you can make pudding pretzels yourself at home, which taste even better than those from the bakery. It's easy and you can do it with ordinary ingredients.
Prep Time 1 hr 15 mins
Cook Time 20 mins
Dough rising and chilling time 3 hrs 30 mins
Course Dessert
Cuisine German
Servings 10 pretzels

Ingredients
  

for the dough

  • 200 g butter (room-warm)
  • 125 ml milk (lukewarm)
  • 1 egg (room-warm)
  • 30 g sugar
  • approx. 300 g flour
  • 12 g fresh yeast
  • 1/4 tsp salt

for the filling

  • 500 ml milk
  • 50 g sugar
  • 1 egg yolk
  • 40 g cornstarch
  • vanilla

for coating

  • 1 egg yolk (room-warm)
  • 1 tbsp milk (room-warm)

for the icing

  • 70 g powdered sugar
  • approx. 12 ml lemon juice

Instructions
 

Preparation of the filling

  • Put milk, cornstarch, sugar, egg yolk and vanilla in a thick-bottomed saucepan and mix until homogeneous.
  • Place the saucepan on the stove, bring to a boil, stirring constantly, and continue to boil, stirring, for 2-3 minutes until the mixture has thickened. Let the pudding cool, stirring occasionally.

Preparation of the dough

  • Dissolve fresh yeast and sugar in lukewarm milk.
  • Add egg and salt and mix.
  • Add flour in portions and knead into a firm dough. Then knead the dough for 7 - 8 minutes, cover it and let it rise at room temperature for 30 minutes and then in the refrigerator for 1 hour.
  • Roll out the dough to a large square about 4 mm thick, visually divide the square into three equal parts and generously brush the part in the middle with half of the butter, leaving about 1 cm of clean border at the top and bottom. Now place the right piece of dough on the buttered center and also brush it generously with the remaining butter, again leaving a clean edge about 1 cm wide from the top and bottom. Place the left piece of dough on the buttered piece of dough and press the edge down on all sides to prevent the butter from running out.
  • Roll out the buttered dough into a long square about 1 - 1.5 cm thick, fold in first one of the short sides, then the other short side to the center, and fold the two sides together in the middle like a book so that you get a small thick four-layered square from the dough. Wrap the dough square airtight and put it in the freezer for 30 minutes.
  • Repeat the previous step (roll out dough into a long square, fold it into four layers and put it in the freezer for 30 minutes) two more times.

Preparation of the pudding pretzels

  • Now roll out the dough to a large square about 3 - 4 mm thick and cut it into strips about 2 cm wide from the long side.
  • Turn the ends of each strip in the opposite direction and form a pretzel with two holes. Spread the pretzels on a baking sheet lined with baking paper, leaving some space between them.
  • Put the pudding in the piping bag with the star nozzle and fill the two holes of each pretzel with the pudding. Let the pudding pretzels rise for 30 minutes at room temperature, covered with plastic wrap.
  • Mix egg yolk with 1 tablespoon milk and brush the pretzels with it.
  • Bake the pudding pretzels in a preheated oven at 200 °C top and bottom heat for about 15 minutes and let them cool down a bit.

Preparation of the icing

  • Put powdered sugar in a small bowl, add lemon juice little by little, stirring until you get a viscous white icing.
  • Drizzle the icing over the pudding pretzels.

Notes

  • Instead of fresh yeast, you can use dry yeast for the dough. For the recipe you then need 4 g of it.
  • The specified amount of flour for the yeast dough may vary. Therefore, add the flour in portions until the dough has the right consistency. It should be firm, not mushy, but not dry.
  • Before incorporating butter into the yeast dough, it should be thoroughly chilled so that it does not immediately absorb the butter.
  • After spreading butter in the yeast dough, roll it out not too thin. It should be rolled out 1 - 1.5 cm thick. Otherwise, the dough might tear and the butter might run out.
  • You can adjust the amount of sugar for the pudding to taste.
  • Note the detailed tips and tricks for making the pudding pretzel at the top of the post.
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