If you’ve never tried Puddingbrezel, you’re in for a treat! This delicious German pastry is a combination of soft dough and creamy vanilla pudding filling, creating a perfectly balanced sweet and comforting snack. Puddingbrezel is loved by many for its soft, doughy texture and the rich, creamy pudding inside. If you’re craving a tasty homemade treat, this recipe is easy to follow and delivers amazing results. Let's dive into how you can make this scrumptious pastry at home!
Ingredients:
For the dough (makes 14 pieces):
- 350g flour (all-purpose)
- 125g neutral cheese (like quark or cream cheese)
- 80g sugar (granulated)
- 1 egg
- 50g oil (vegetable or sunflower oil)
- 1 teaspoon baking powder
- 6 tablespoons milk (for the dough)
For the filling:
- 700ml milk (whole milk works best)
- 3 vanilla pudding powders (or 1 packet of vanilla pudding mix)
- 80g sugar (for the pudding filling)
To brush the bread:
- 50g melted butter
- 1 tablespoon honey
Instructions:
Prepare the Dough: Start by combining the flour, neutral cheese, sugar, egg, oil, baking powder, and milk in a large mixing bowl. Mix everything together until the dough comes together into a smooth, elastic ball. If the dough feels too sticky, add a bit more flour. Once the dough is well-mixed, cover the bowl with a kitchen towel and let it rest for about 30 minutes. This resting time helps the dough become more pliable and easier to shape.Make the Pudding Filling: While the dough is resting, prepare the vanilla pudding. In a saucepan, combine the milk and pudding powders, then bring to a gentle boil, stirring constantly to avoid lumps. Add sugar and continue to stir until the pudding thickens. Once it’s done, let it cool a bit, then transfer the pudding into a piping bag or a plastic sandwich bag with the tip cut off, so you can easily pipe it onto the dough later.
Shape the Dough: After the dough has rested, divide it into 14 equal pieces. Roll each piece into a small ball and then shape it into a pretzel shape by forming the dough into a circle and twisting the ends. Place each shaped dough piece onto a baking sheet lined with parchment paper, making sure they are spaced evenly.
Fill with Pudding: Use the piping bag to fill the center of each dough twist with the prepared vanilla pudding. Be generous with the pudding—this is what makes these pastries so special! Ensure the pudding is neatly placed in the center, creating a small "well" that the dough will bake around.
Bake the Puddingbrezel: Preheat the oven to 160°C (320°F). Once the oven is heated, place the tray in the oven and bake for about 20 minutes, or until the dough is golden and the pudding has set. The dough should be soft and fluffy, while the outside will be lightly crisp.
Finish with a Glaze: While the Puddingbrezel is baking, melt the butter in a small saucepan and mix in honey. Once the pastries are done baking, remove them from the oven and immediately brush each one with the butter-honey mixture. This will give the pastries a shiny, sweet finish that enhances their flavor.
Serve and Enjoy: Let the Puddingbrezel cool slightly before serving. They are best enjoyed fresh, still warm from the oven, with a cup of coffee or tea on the side. The combination of soft dough, creamy vanilla pudding, and a sweet buttery glaze will leave you craving more.
Why You’ll Love Puddingbrezel:
This Puddingbrezel recipe is the perfect way to enjoy a traditional German pastry with a twist. The dough is wonderfully soft and fluffy, and the creamy vanilla pudding filling adds just the right amount of sweetness. Whether you’re making these for a special occasion, a family treat, or just because you’re craving something sweet, these little pastries will become a new favorite.
Pro Tip: If you want to make these ahead of time, you can prepare the dough and filling and store them separately. When you’re ready to bake, just assemble and bake as directed. You can even freeze the unbaked pastries and bake them later for a fresh treat whenever you want!
