|Sideways view on a serving of the vanilla roll from with the vanilla pods|
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.
- 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
- A cube of molten butter
- Half of the above mentioned pudding recipe
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.
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.
You have this
kind of a roll in front of you now.
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
cover this with a kitchen towel and let it rest for
another 30 – 50 minutes (the rolls should increase another 50% in size now).
|Spreading the pudding on the rolled out dough, raisins are added|
|Rolling up the Pudding roll with the cinnamon added|
|Rolled up dough with the pudding inside|
|Pudding rolls cut off and placed on the buttered baking tray|
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.
Take a brush and brush the molten butter on top of the rolls. Let the
rolls cool down 5 minutes.
|Rolls fresh from the oven nice and brown baked|
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.
Let everything cool down enjoy
eating your own self made pudding vanilla cinnamon rolls. Enjoy
|Top view of the roll laced with the powder sugar milk mix on top|