Custard scrolls (Puddingschnecken)

Custard scrolls-5233

Sometimes I sit there and go through my old german baking books what a treasure and really when I look at the new books nothing has changed that much. Also when I am back in Germany I always have a look in bakeries we never walk out without being loaded with pastries and cake. Today my eye was on those custard scrolls normally raisins are mixed in the custard unfortunately I had no raisins but I had baked apple spread, which I did a couple of days before so I used that instead of the raisins. For this post I left the raisins in.

Dough

125 ml milk

100 g Butter

500 g plain flour

7 g dry yeast

50 g sugar

1 tsp vanilla essence

2 eggs

Custard

2 eggs

100 g of sugar

40 g cornflour

500 ml milk

1/2 vanilla essence

Icing sugar for sprinkling

Make the custard first put eggs sugar and cornflour in a pot and whisk until combined and there are no lumps now add slowly the milk stirring all the time. Sit pot over heat and bring to the boil stirring all the time once mixture becomes thick, take of the heat pour in a bowl and mix in raisins if using cover with cling film let cool.

For the dough put milk and butter in a bowl than microwave so that butter is half melted you have to watch this, time will depend on your microwave if you overheat the mixture it will bubble over we all now what a mess that can be.Put all the dry ingredients in a food processor with dough hooks attached mix it all up then add the butter/milk mixture plus vanilla essence knead until you have a smooth dough and comes off the side of the bowl. Take the dough out and put in a floured bowl. Leave for at least an hour or until dough is double the size.

Preheat oven to 200 c

After that time knead dough by hand and roll out to a rectangle the dough should be 5mm thick now spread the raisin/custard mixture over the dough and roll dough from the long side up. Cut roll in 3 cm thick slices you should have 12 and put on baking tray not too close next to each other. Now let them rest for at least 30 minutes, again they should double in size. Then put them in the oven and bake them for 35-40 minutes until golden and cooked through.

Let them cool down before sifting icing sugar over it.

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3 Comments

  1. Moni

    I love the scrolls in all variations

  2. […] Custard scrolls (Puddingschnecken) (coastaldelights.wordpress.com) […]

  3. […] Custard scrolls (Puddingschnecken) (coastaldelights.wordpress.com) […]

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