Dieser Beitrag ist auch verfügbar auf: Deutsch
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,
- incredibly delicious.
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
- orange juice,
- orange zest,
- lukewarm water,
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:
- How to make Easter cookies “fried egg”: recipe with lemon curd
- Easter bread wreath with marzipan & almonds – simple recipe
- How to make kulich: classic recipe for sweet Russian Easter bread
Yeast wreath with orange, pudding & raisins
- approx. Ø 30 cm baking pan
for the dough
- 170 ml freshly squeezed orange juice
- zest of 2 organic oranges
- 70 g butter (room temperature)
- 80 g sugar
- 1 egg
- 60 ml water (lukewarm)
- 8 g vanilla sugar
- 1 pinch of salt
- 21 g fresh yeast
- approx. 500 g flour
- vegetable oil for greasing
for the filling
- 150 g raisins
- 400 ml milk
- 100 g sugar
- 1 egg
- 35 g cornstarch
- 1 pinch of salt
- 1 egg
Preparation of the dough
- Dissolve fresh yeast and 1 tsp sugar from the total amount in lukewarm water and let it rest for 15 minutes.
- Put flour in a mixing bowl, add the yeast mixture, orange juice, sugar, egg, vanilla sugar and salt and knead it into a soft dough.
- Add orange zest and softened butter, knead it again to a homogeneous dough and knead the dough for about 10 minutes.
- Grease the mixing bowl with vegetable oil. Form the dough into a ball, put it in the bowl, cover it with a towel and let it rise in a warm place for 1 hour.
Preparation of the filling
- Put raisins in a mixing bowl, pour hot water over them and let them steep for 5 minutes. Then drain them thoroughly.
- Put egg, sugar, cornstarch and salt in a thick-bottomed saucepan and stir.
- Add milk, stir again, and heat over medium heat, stirring constantly, until the mixture reaches a pudding-like consistency.
- Then take the pudding mixture off the heat and add vanilla. Let the custard filling cool, stirring occasionally.
Preparation of the orange buns
- Roll the dough into a square that measures about 50 x 35 cm. Spread it with the pudding mixture and sprinkle the raisins on top.
- Roll up the square into a roll from the long side and cut it, preferably with a thin thread, into 10 small rolls.
- Line the baking springform pan with parchment paper and spread the rolls along the edge of the pan very close to each other, creating a wreath of rolls.
- Cover the orange roll wreath in the baking pan with a towel and let it rise in a warm place for 20 minutes.
- Beat an egg, brush the yeast wreath with it and bake it in a preheated oven at 170 °C for about 40 minutes.
- Instead of raisins go candied lemon, orange peel or any dried fruit.
- Instead of fresh yeast can be used dry yeast.
- Water in which yeast are dissolved, must necessarily be lukewarm.
- First take a little less flour, so that the dough gets the right consistency, and when kneading add some more as needed.
- Be sure to knead the dough for about 10 minutes and let it rise in a warm place.
- To prevent the surface of the pastry from burning, cover it with baking paper during the last 10-15 minutes or so of baking, when it is already golden brown.
- Note the detailed tips and tricks for making the yeast wreath above in the post.