Description
Fluffig-zarte Puddingbrezeln mit cremig-vanilliger Füllung, leicht süß und mild im Geschmack. Die goldbraune Kruste umhüllt den weichen Teig, der durch Magerquark und Vanillepudding besonders saftig und aromatisch wird.
Ingredients
Scale
- 590 ml Milch, fettarm, 1,5 % Fett
- 2 Packung(en) Puddingpulver, Vanille
- 110 g Zucker
- 230 g Magerquark
- 4 EL Pflanzenöl
- 350 g Weizenmehl
- 2 TL Backpulver
Instructions
- Gently warm 450 ml of the low-fat milk (1.5% fat) in a saucepan over medium heat until it is hot but not boiling. Meanwhile, in a small bowl, combine the vanilla pudding powder with 50 ml of cold milk and stir thoroughly until the mixture is smooth and free of lumps.
- Slowly pour the pudding powder mixture into the warm milk on the stove while continuously stirring. Bring this mixture to a gentle boil, stirring constantly to prevent lumps from forming. Once it reaches a boil, reduce the heat and continue stirring for about 1-2 minutes until the pudding thickens to a creamy consistency.
- Remove the pudding from the heat and stir in 35 g of sugar until it dissolves completely. Allow the pudding to cool slightly at room temperature, but do not let it set completely as it will be used as a filling later.
- In a large mixing bowl, combine the quark (230 g), 4 tablespoons of vegetable oil, the remaining 100 ml of milk, and the remaining 75 g of sugar. Whisk or stir this mixture thoroughly until it becomes smooth and well combined, creating a creamy base for the dough.
- In a separate bowl, sift together the wheat flour (350 g) and baking powder (2 teaspoons) to ensure even distribution of the leavening agent. Gradually add the flour mixture to the quark mixture and knead it well until a soft, smooth dough forms. The dough should be pliable but not sticky.
- Divide the dough into 16 equal portions. Roll each portion on a clean, lightly floured surface into a thin rope approximately 1 cm thick. Take each rope and shape it into a pretzel, pressing the ends firmly to secure the shape.
- Preheat your oven to 180°C (Gas: Stufe 2, Umluft: 160°C). Line a baking sheet with parchment paper and arrange the shaped pretzels on it, spacing them slightly apart to allow for slight expansion.
- Fill a piping bag with the slightly cooled vanilla pudding. Carefully pipe the pudding into the hollow loops of each pretzel, filling the central space without overflowing. This will create a delicious creamy filling inside the pretzels.
- Place the baking sheet with the pudding-filled pretzels on the middle rack of the preheated oven. Bake for approximately 15 to 20 minutes, or until the dough is cooked through and the pretzels are lightly golden on the edges.
- Remove the baking sheet from the oven and allow the pudding pretzels to cool completely on a wire rack. This cooling step will help the pudding set properly inside the pretzels and enhance the overall texture before serving.
Notes
For best results, ensure the pudding is not too hot when piping into the pretzels to avoid it melting out during baking. You can also experiment with different pudding flavors or add a sprinkle of powdered sugar on top before serving for extra sweetness.
- Prep Time: 10
- Cook Time: 20
- Category: Gebäck Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
