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Fruity pudding buns with berries

13.7.2016

Translation: machine translated

Pudding buns always work, don't they? And they're even better when you add fresh, slightly tart berries to the custard. Simply delicious.

Making the pudding buns is usually a bit of a mess, but it's really worth it. I used blueberries and redcurrants - you can of course limit yourself to one type of berry. (If you do, I highly recommend baking the pudding buns with redcurrants)

The sweet yeast pastries are coated with a glaze of icing sugar and lemon juice immediately after baking and then left to cool thoroughly before enjoying.

Ingredients

For 8 yeast buns

Yeast dough

75 ml milk
60 grams of sugar
½ cube of fresh yeast
260 grams of flour
1 pinch of salt
The grated zest of half an organic lemon
50 grams of butter, melted
2 eggs

Filling

1 packet of vanilla custard powder (for 5 dl milk)
Milk for the pudding
400 grams of redcurrants (or 200 grams each of blueberries and redcurrants)

Glaze

Juice from half an organic lemon
150 grams of icing sugar

Preparation

Prepare the custard according to the packet instructions. Use 50ml less milk than specified.

Place the cooked custard in a clean bowl, cover with cling film and leave to cool. Note: The cling film on the pudding prevents a skin from forming on the pudding.

For the yeast dough, heat the milk and sugar. As soon as the liquid is lukewarm (never hot), take it off the heat and crumble in the yeast. Stir everything well.
Mix the flour, salt and lemon zest in a large bowl. Make a well in the centre.
Pour the yeast milk, melted butter and beaten eggs into the well and knead everything into a smooth dough.
Dust the bottom of the bowl with a little flour, place the ball of dough in it and leave the dough to rest in a warm place for an hour, covered with a cloth. This dough does not rise very firmly when resting, but it will be nice and fluffy.
Roll out the dough into a rectangle. The thickness of the dough should be between 0.5 and 0.8 centimetres.
Spread the dough with custard. Make sure you leave a few centimetres free around the edge.
Sprinkle the dough with the washed berries and roll it up from the long side.
Cut the dough roll into 2-3 cm thick slices with a knife and place them on a baking tray lined with baking paper. Tip: If you clean the knife briefly after each cut and turn it in flour, it will be easier to cut.
Leave the dough snails to rest on the tray for another 20 minutes.
Preheat the oven to 175 degrees fan (or 200 degrees top and bottom heat).
Bake the pudding buns in the centre of the oven for 12-16 minutes until golden brown.
In the meantime, mix the icing sugar and lemon juice to make a thick glaze.
Spread the hot custard buns with the icing and leave to cool completely.

Have fun baking!

Products you can use for this recipe

Juicers

Leopold Vienna Citrus juicer

Baking utensils

Lékué Brushes

Food packaging

Sarogold 3-in-1 gourmet film

1 x

Rolling pins

Joseph Joseph Dough Roller

Dishcloths

House Doctor Eye test

Aprons

House Doctor Apron

Sweet and colourful! More recipes from lalaSophie

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by Sophie Scaramuzza

11 people like this article

Sophie Scaramuzza

info@lalasophie.ch

This full-time mum and video editor has been rattling those pots and pans since 2012 when she started her baking blog lalaSophiebackt.ch. She loves all things sweet and colourful.

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Fruity pudding buns with berries

Ingredients

Yeast dough

Filling

Glaze

Preparation

Products you can use for this recipe

Sweet and colourful! More recipes from lalaSophie

Mmmmmmh! Strawberry and lemon syrup

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Mmmmmmh! Strawberry and lemon syrup

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