Description
Zart-leichte Puddinghörnchen mit goldbrauner Kruste und fluffigem, wattigem Inneren. Süß und vanillig, schmelzen sie auf der Zunge und bleiben tagelang saftig und frisch wie am ersten Tag.
Ingredients
Scale
- ½ Würfel Hefe (fresh yeast, about 21g)
- 4 Esslöffel Zucker
- 1 Eigelb
- 90 ml Öl (neutral, e.g. sunflower oil)
- 700 g Mehl (all-purpose flour)
- 300 ml Milch, lauwarm
- 1 Packung Backpulver (baking powder, about 15g)
- 1 Prise Salz
- 300 ml Milch (for the filling)
- 5 Esslöffel Zucker (for the filling)
- 1 Packung Puddingpulver (vanilla pudding powder, about 37g)
- Puderzucker, zum Bestäuben (powdered sugar for dusting)
- 1 Ei (for brushing)
Instructions
- Begin by preparing the pudding filling. Pour 300 ml milk into a small saucepan. Add 5 tablespoons of sugar and one packet of vanilla pudding powder. Whisk the mixture thoroughly until no lumps remain.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent lumps from forming and to keep the pudding from sticking to the bottom. Once the pudding thickens and starts to bubble, remove it from the heat.
- Immediately transfer the hot pudding to a clean bowl. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding. Set the pudding aside to cool to room temperature.
- For the dough, pour 300 ml of lukewarm milk into a large mixing bowl. Crumble in ½ cube of fresh yeast (about 21g) and add 4 tablespoons of sugar. Stir gently until the yeast is dissolved and the sugar is mixed in. Let it rest for about 5 minutes so the yeast can activate.
- In a separate bowl, whisk together 1 egg yolk and 90 ml of neutral oil. Pour this egg-oil mixture into the milk-yeast mixture and stir well to combine.
- Add 700 g of all-purpose flour, 1 packet of baking powder, and a pinch of salt to the bowl with the liquid ingredients. Using a wooden spoon or a stand mixer with a dough hook, mix everything together until a soft, smooth dough forms. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- Transfer the dough onto a lightly floured work surface. Knead the dough by hand for about 5-8 minutes, until it becomes smooth and elastic. Shape the dough into a log or roll.
- Using a sharp knife or a dough scraper, divide the dough roll into equal-sized pieces, depending on how many Hörnchen you want to make (usually 12-16 pieces).
- Take each dough piece and roll it out with a rolling pin into a long, oval shape. At the top end of the oval, make about 7 vertical slits (about 2/3 of the way down) using a sharp knife, but do not cut all the way through.
- Place a spoonful of the cooled pudding filling onto the uncut, lower part of the dough oval. Carefully roll up the dough from the bottom (where the filling is) towards the top, so that the slits end up on the outside of the roll, creating a pretty pattern.
- Arrange the formed Hörnchen, seam side down, on a baking sheet lined with parchment paper. Leave some space between each one to allow for expansion during baking.
- In a small bowl, beat 1 egg. Brush the tops of the Hörnchen with the beaten egg to give them a shiny, golden finish when baked.
- Preheat the oven to 170°C (340°F) top and bottom heat. Place the baking sheet in the middle rack of the oven and bake the Hörnchen for 15 to 20 minutes, or until they are golden brown and cooked through.
- Remove the Hörnchen from the oven and let them cool slightly on a wire rack. Once they have cooled down, generously dust them with powdered sugar before serving.
Notes
For the fluffiest result, make sure your milk is just lukewarm—too hot will kill the yeast. Letting the pudding cool with plastic wrap directly on the surface prevents a skin from forming, ensuring a smooth filling. These Puddinghörnchen stay soft and fresh for several days if stored in an airtight container. You can also vary the filling by using chocolate, nut spreads, or fruit preserves. Enjoy them fresh, or gently reheat in the microwave for a just-baked taste.
- 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
