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Sideways view on a serving of the vanilla roll from with the vanilla pods |
Vanilla - Since I got my hands on fresh vanilla, I am mesmerized
by this topic. I got myself some pods of fresh A grade vanilla beans, the best quality
you can get out there. They are black and moist, glistening with an oily layer
on the skin that has the hypnotizing smell of fresh vanilla with a little bit
of an earthy smell. Once you cut it open, the inside nearly spills out with me
having to scrape it out. The seeds and the mark from the inside of the beans is
what I will be using but even the outside of the pod, the skin, is so full and
rich of vanilla flavors that I will cook it alongside with the mark from the
inside and after I cooked everything, I will save the outside skin, dry it and
use it again, but this is a topic that I will write about another time. Coming
back to the vanilla topic, I had to try to make something with my new found
passion. So I decided to bake a vanilla pudding roll (“Vanille Pudding Schnecke”
in German), something that I loved to get from my mom every time we went
shopping in the bakery (or at least I was longing to get one from her). This
roll is a savory yeast dough recipe that is not too dry, grace to the moistness
of the vanilla pudding that is succulently stuffed within the layers of the
roll.
The Pudding:
Anyhow, let’s get started making the Pudding first for this
recipe. All I had to do is make my pudding (recipe can be found over here) and
add some of my fresh vanilla to it, just simply follow
this recipe over here.
Ingredients:
- 300 g whole wheat flour
- 6 g dried yeast
- 1 vanilla pod (or the equivalent of vanilla sugar / aroma or
whatever you are having at home)
- 50 g butter
- 1 egg
- 5 table spoons of sugar
- 100 ml milk (lukewarm)
- 5 Table spoons of powder sugar
- Handful of rum raisins
- Cinnamon
- A cube of molten butter
- Half of the above mentioned pudding recipe
Put the milk in a pot on the stove, cut open the vanilla
pod. Scrape the mark out of the pod and put it together with the skin of the
vanilla pod in the milk which you will cook later. After cooking, take out the
skin and put it aside and put the milk aside until it cooled down to be
lukewarm. Put the dry yeast, 2 Table spoons and the lukewarm Vanilla milk in a
bowl, mix it and put it aside for five minutes. In the meantime put the flour
and the rest of the sugar in a bowl. Then add the yeast milk to that bowl and
mix it well. Now add the egg and the butter and knead the dough well over 2 – 3
minutes till you got a consistant dough.
Now cover the bowl with a kitchen towel, put it aside in a
warm place (25 degrees) and let it rest there until the dough doubled in size
(30 – 60 minutes). Now you roll out the dough on the table with a rolling pin
to an equal square, don’t roll it out too thin, should be at least 2 – 3 mm
thick still. Now you spread out the pudding on top of the pastry. Don’t
overdo
it, take a nice evenly layer of pudding and spread it out evenly.
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Spreading the pudding on the rolled out dough, raisins are added |
Then add the
rum raisins on top and sprinkle some of the cinnamon on the pudding layer.After that roll up the dough from one side.
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Rolling up the Pudding roll with the cinnamon added |
You have this
kind of a roll in front of you now.
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Rolled up dough with the pudding inside |
Now cut out 2 – 2.5 cm think slices of
pudding rolls. Put them like in the picture with the cut side downwards on a
buttered baking tray
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Pudding rolls cut off and placed on the buttered baking tray |
cover this with a kitchen towel and let it rest for
another 30 – 50 minutes (the rolls should increase another 50% in size now).
Preheat the oven to 190 degrees Celsius. Take the oven tray,
pop everything in and let it bake for about 20 minutes until golden brown on
top.
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Rolls fresh from the oven nice and brown baked |
Take a brush and brush the molten butter on top of the rolls. Let the
rolls cool down 5 minutes.
In the meantime mix the powder sugar and the milk. The consistence
should be rich, moist, glistening and firm, not too water. Take the brush and
brush this powder sugar mix on top of the rolls.
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Top view of the roll laced with the powder sugar milk mix on top |
Let everything cool down enjoy
eating your own self made pudding vanilla cinnamon rolls. Enjoy
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