The puddingbrezel is a special kind of pretzel. Made with buttery ‘danish pastry’, filled with a smooth, sweet vanilla pudding. The term danish is connected to a strike among Danish bakers in the 19th century. When bakers from neighboring countries, especially Austria, were invited to work, they brought with them a new kind of dough. As soon as the strike ended, the Danish bakers started to experiment with this new dough adapting it to their needs.
Pudding pretzels (and most other pastries) are typically enjoyed as a morning or afternoon pastry with coffee in Germany, but can really be eaten as a snack any time of the day. I did the Math, and there are less than 300 calories in each pretzel (so a perfectly acceptable double serving pastry ;-). But who is counting calories anyways when it comes to sweets!? Make sure that you don’t wait too long after making these to eat them as they are best enjoyed the day of, when they are super fresh (no preservatives will do that!). I don’t think you should have a problem getting rid of these however!!
This dough technique was called lamination. Although the dough is prepared with yeast, it is processed with cold ingredients. After kneading, it is folded and rolled out again multiple times to achieve the desired fluffy and flaky texture. For successful danish pastry, butter is needed as it works to separate the various layers of the dough as they bake.
Ingredients:
FOR THE FILLING:
1 batch vanilla pudding
FOR THE PASTRY:
9 oz all purpose flour
1 oz fresh yeast…
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Ingredients:
FOR THE FILLING:
1 batch vanilla pudding
FOR THE PASTRY:
9 oz all purpose flour
1 oz fresh yeast
1/2 cup cold milk
1 tablespoon sugar
1 egg*
4 oz softened butter
Directions:
Prepare the pudding, cover with plastic wrap to keep a skin from forming, and chill in the refrigerator.
Dissolve the yeast in the milk.
Pile the flour in a mound in a large bowl or on a floured countertop. Create a well in the middle, and add the sugar, egg, and milk with yeast. Knead together until smooth.
On a floured countertop, roll out the dough into a rectangle about 17 by 13 inches in length and width, and 0.2 inches (5 millimeters) thick.
Leaving a border of about 1 inch around the rectangle, gently spread the butter on 2/3 of the dough to the right, leaving the remaining third to the left uncoated.
Fold the unbuttered left portion into the middle, then the right part into the middle on top of that. Wrap with plastic and place in the fridge to cool for 30 minutes.
Repeat Step 4, rolling the dough out again, and folding as you did in step 6. Then start over and repeat the process of folling and folding again.
Roll out to a thickness of about 0.2 inches once more, and cut into 15-18 strips about 1/2 an inch in width, with a knife or a pastry wheel.
Roll the flat strips into ropes with your palms on a floured countertop, and form into pretzels. Transfer carefully to a baking sheet lined with parchment paper, with some room in between to expand during baking.
Using a pastry bag with a star-shaped piping attachment, pipe the cooled pudding into the two holes of each. Leave to rest on the counter for 30 minutes.
Meanwhile, preheat the oven to 400°F (200°C).
Bake the pretzels for about 15 minutes until lightly golden.
Take the pretzels out of the oven and leave to cool on the parchment paper for at least 30 minutes. It’s important not to lift them while they’re still hot, because the warm pudding can easily stick to the paper. Once cool, gently transfer from the sheet and enjoy!
From: foodal