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
Food packaging
Quantity discount
CHF10.20 per piece for 2 units CHF0.54/1m
Sarogold 3-in-1 gourmet film
1 x
Sweet and colourful! More recipes from lalaSophie
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.