1/2 package pudding powder “vanilla flavour” (suitable for cooking)
2 tbsp. + 50 g of sugar
400 ml + 2 tbsp. milk
100 g of sour cream
625 g of flour
1 pinch of salt
1 package of vanilla sugar
1 egg (medium-sized)
150 g of butter
1 piece of yeast (42 g)
50 g of brown sugar
1/2 tsp. of ground cinnamon
1 egg yoke (size M)
250 g of Maintal Rosehip Preserve Extra
1 tbsp. of icing sugar
Baking parchment possibly also aluminium foil
1. Stir the pudding powder, 2 tbsp. of sugar and 50 ml of milk until smooth. Bring 100 ml of milk to the boil and then remove from the stove. Stir-in the pudding powder, simmer for approx. 1 minute while stirring constantly. Gradually add the sour cream to the pudding while stirring. Pour the pudding into a bowl, cover with cling film directly on the surface and allow to cool.
2. Mix 500 g of flour, salt, vanilla-sugar and 50 g of sugar in a bowl. Add an egg and 75 g of butter in small pieces. Heat 250 ml of milk until lukewarm. Crumble-in the yeast and dissolve while stirring. Pour the yeast milk into the flour mixture and knead for 4 - 5 minutes using the electric mixer with the dough hook attachment. Cover and place in a warm place for approximately 45 minutes to allow the dough to rise.
3. First knead 75 g of butter, brown sugar, 125 g flour and cinnamon using the dough hook on the electric mixer, then knead for a short time with the hands to make a shortcrust pastry. Knead the yeast dough once again for a short time and then cut the roll into 16 equally sized pieces. Take 11 of those pieces and form balls of dough with the hands. Knead the remaining 5 pieces into one large ball and lay onto a baking tray with baking parchment. Place the smaller balls around the large ball. Cover and place in a warm place for 20-30 minutes to allow the dough to rise.
4. Fill the pudding into a piping bag with a medium-sized spout. Press recesses into the small balls with the finger. Squirt pudding into the recesses. Whisk egg yoke and 2 tbsp. of milk. Coat the yeast dough with this. Spread the crumble over the top. Place into a pre-heated oven on the 2nd level from the bottom (electric oven 200°C/ circulating: 175°C/ gas: please see manufacturer information) for approx. 30 minutes. After approximately 15 minutes in the oven, reduce the heat (electric oven 175°C/ circulating: 150°C/ gas: please see manufacturer information) and continue to bake for the time remaining. You could also possibly cover the buns with aluminium foil shortly before the end of the baking time.
5. Remove the buns from the oven, place the baking tray on a cake rack and allow to cool for 2-3 hours. Apply rosehip preserve onto the pudding. Decorate with icing sugar.
Preparation time: approx. 1 hour and 15 minutes. Waiting time: approx. 1 hour and 15 minutes.
Each bun has approx. 1420 kJ, 340 kcal. Protein 7 g, fat 11 g, carbohydrates 52 g