Puddingbrezeln – Vanilla Pudding Pretzels

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com

Puddingbrezel, Puddingteilchen, or Vanilleplunder is a sweet pretzel variant enormously popular in Germany, especially in the Rhineland. The Danish pastry is twisted into a pretzel and then filled with plenty of homemade vanilla pudding and crumbled raspberries. Feel free to use other types of fruit. After baking, it is glazed with apricot jam, just like from the bakery. Or maybe even better than from the bakery. Enjoy them as a snack, breakfast or serve them as a side dish with coffee.
Danish pastry is made from yeast leavened dough, so it’s slightly different from the yeast-free puff pastry. The key step in the production process is to incorporate the butter into the dough by folding it in and repeatedly folding and rolling it out. This process forms countless thin layers that rise during baking and create a crispy, airy structure. It is a bit more time-consuming, but I promise you, it's so worth it.

 

Dough	Vanilla Pudding
190 g Butter 490 g Plain flour 20 g Fresh yeast 25 g Caster sugar 180 ml Milk 1 tsp Salt 1 Egg 1 Egg yolk (to glaze) 1 tbsp Heavy cream (to glaze) 100 g Apricot jam 1 tbsp Water	250 ml Whole milk 100 ml Heavy cream 60 g White sugar 3 tbsp Cornstarch ¼ tsp Salt 1 tsp Pure vanilla powder 2 Egg yolks 10 Raspberries

1. Cut 150 grams cold butter into pieces and mix with the 40 grams of plain flour. Shape the butter into a thin rectangle and chill.
2. Combine yeast, caster sugar and milk in a bowl. Set aside in a warm draught-free place for 5 minutes or until foaming.
3. Place the flour and salt in the bowl of your mixer and make a well in the centre. Add the milk mixture, egg, remaining 40 grams of softened butter and mix for 7-9 minutes until you have a smooth and elastic dough. Cover and leave to rise in a warm place for 45 minutes. On a lightly floured work surface, roll out the dough into a large rectangle. Roll out the prepared butter between the cling film so that it is slightly smaller than half of the dough sheet.
4. Now place the butter on one side of the yeast dough and fold the other side over it. Press the edges lightly to enclose the butter.
5. Gently roll out the dough into a long rectangle. First fold one side in half and then fold the other side over it. So now you have a 3-layer dough. Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.
6. Meanwhile prepare the pudding filling. Heat the milk and heavy cream in a medium saucepan over medium heat until bubbles form at the edges. Mix sugar, cornstarch, and salt together in a small bowl. Add the mixture to hot milk, a little at a time, stirring until the pudding thickens noticeably. Remove saucepan from heat, and stir in pure vanilla powder and egg yolks.
7. Remove the dough from the fridge and roll out again into a long rectangle. Fold both sides in towards the centre. Place the two folded sides on top of each other, wrap in cling film and leave to rest again in the fridge for 20 minutes.
8. Repeat the 3-layer process for one more time. Cover with plastic wrap and place in fridge for 30 minutes to rest.
9. Preheat the oven to 180C/350F. Line 2 baking trays with baking paper.
10. Roll out the dough into a large 24 x 40 cm rectangle and cut lengthways into 12 strips. Twist the dough strips into each other and shape into pretzels. Place the pretzels on the baking trays with a little space between them.
11. Stir the pudding creamy again and pour into a piping bag with a round or star piping tip. Pipe the pudding into the empty areas in the pretzels. You can simply use a tablespoon for the job too. Crumble the raspberries and spread about 1-2 teaspoons over the pudding.
12. Mix the egg yolk with the cream. Brush the pretzel with it. Bake the pretzels for 15-18 minutes until golden brown and cooked through.
13. Place the apricot jam and 1 tablespoon of water in a pan and bring to a gentle boil, stirring, and simmer for a few minutes. Brush the hot pretzels evenly with jam. Leave to cool completely and serve.

© 2025 | http://angiesrecipes.blogspot.com

© 2025 | http://angiesrecipes.blogspot.com