Fluffy yeast dough with aromatic oranges and creamy pudding filling with sweet raisins – this yeast wreath tastes incredibly moist and so delicious. The recipe is pretty easy, so you can make the delicious orange roll wreath yourself without much baking skills. The pastry is perfect for Easter or for dessert during the week. A detailed recipe for the yeast wreath with orange, pudding and raisins with exact quantities and step-by-step instructions is available below.
The best orange rolls with pudding and raisins in wreath form
These rolls are made of an incredibly soft yeast dough, which is also very aromatic thanks to oranges. The pudding filling with raisins tastes creamy. The fluffy dough in combination with the tender filling result in an incredibly moist pastry, which is also pretty to look at in the form of a wreath. This yeast wreath is guaranteed not to be matched by any pastry from the bakery.
Can I make the yeast wreath without raisins?
You don’t like raisins? Then you can simply omit them from the recipe. The orange roll wreath tastes delicious only filled with pudding. Instead of raisins you can use candied lemon peel, candied orange peel or any dried fruit you like. Cut the dried fruit into small pieces beforehand.
Yeast wreath with orange, pudding and raisins: perfect for Easter
A pastry in the form of wreath is, of course, ideal for Easter. And if it’s also as moist and aromatic as this orange roll wreath with pudding and raisins, it’s sure to delight your loved ones at Easter.
How to serve orange roll wreath
Orange roll wreath tastes best the day it was baked. Let it cool a bit right after baking so you don’t burn yourself while eating it. The pastry will still be delicious for the next few days. You should store it in a sealed container in a cool place so it doesn’t dry out. The orange roll wreath is not only perfect for Easter. In fact, you can serve it during the week for dessert after dinner, between meals with coffee and tea or for breakfast.
How to store yeast wreath with pudding, raisins and orange
Keep the orange pastry with pudding and raisins in a sealed container, such as a lunch box. You should store it in a cool place. So it is best to put the container with the orange roll wreath in the refrigerator. This way, the pastry will keep for about 3 – 4 days.
This yeast wreath is
with fruity oranges in the dough,
filled with creamy pudding,
with sweet raisins,
easy to make with common ingredients,
ideal for Easter, dessert or breakfast,
better than from the bakery,
without unhealthy additives,
How to make orange roll wreath with pudding and raisins: the recipe
The exact quantities and step-by-step instructions to make this orange roll wreath with pudding and raisins yourself can be found below in the box recipe.
For the yeast dough you need
I used fresh yeast. But you can also use dry yeast. For the orange zest you should buy organic oranges.
For the pudding filling you need
Raisins are also added. You should soak them in hot water for about 5 minutes and then drain them thoroughly.
To make the yeast wreath shiny after baking, you can brush it with egg beforehand.
How to make yeast wreath with orange, pudding and raisins: this is how it works
For the yeast dough, dissolve some sugar and yeast in lukewarm water and let it rest for 15 minutes.
Add the yeast mixture, orange juice, sugar, egg and vanilla to flour and knead into a soft dough.
Add orange zest and soft butter, knead into a homogeneous dough, then knead the dough for about 10 minutes and let it rise for 1 hour.
For the filling, mix egg, sugar, cornstarch and salt in a thick-bottomed saucepan. Add milk, stir thoroughly and cook to a pudding. Add vanilla and let cool.
Now roll out the dough into a square, spread the pudding and raisins on it, roll it up and cut the roll into small rolls.
Spread the rolls around the edge of the baking pan in the shape of a wreath, let them rise for 20 minutes and bake at 170 °C for about 40 minutes. Ready!
Tips and tricks: how to make the yeast wreath with pudding and raisins
Instead of raisins you can use candied lemon, orange peel or any dried fruit.
Instead of fresh yeast you can use dry yeast. For the recipe you will need 7 g of dry yeast (or according to the package instructions for 500 g of flour).
It is important that water in which yeast is dissolved is lukewarm, so that the dough rises. If it is too hot or too cold, yeast cannot develop their effect properly.
Since different types of flour absorb liquid differently, use a little less flour at first to give your dough the right consistency. It should not be too firm. Then, while kneading, add more flour as needed if your dough is too liquid.
It is important to knead the dough for about 10 minutes so that it becomes elastic and no longer too sticky. If the dough has been kneaded properly, it will rise better and the pastry will end up really fluffy.
It is important to let the dough rise in a warm place.
Use a stainless steel saucepan to cook the pudding filling so that it does not burn.
Stir the pudding mixture thoroughly as it heats, otherwise lumps may form.
Vanilla is added to the pudding-like mixture only after it is cooked to preserve the flavor.
You should stir the pudding filling occasionally as it cools to prevent a film from forming on the surface.
The best way to cut the pudding and raisin-filled dough roll into small rolls is with a thin thread, not with a knife.
For baking you need a baking springform pan of about Ø 30 cm.
To prevent the surface of the yeast wreath from burning, cover it with baking paper during the last 10 – 15 minutes of baking time, when it is already golden brown.
Did you make the yeast wreath according to this recipe? I look forward to your result, your star rating and your comment here below, how you have succeeded and tasted the pastry.
Not enough of the delicious Easter pastry? Try also:
Fluffy yeast dough with aromatic oranges and creamy pudding filling with sweet raisins – this yeast wreath tastes incredibly moist and so delicious. The recipe is pretty easy, so you can make the delicious orange roll wreath yourself without much baking skills. The pastry is ideal for Easter or for dessert during the week.