Hefeschnecken mit Pudding {Yeasted Pudding Buns}


Classic German Desserts

I cannot spell. Yesterday I posted a recipe for “J” when I should have posted one for “H”. Ah, well. I hope you can forgive me.

You can find many different yeasted and stuffed roll or bun recipes in Germany. Cinnamon buns are not so popular, but there are poppy seed rolls, apple rolls, nut rolls, or pudding rolls. While my favourite filled rolls are definitely poppy seed rolls, I decided to give one of the others a try for the Vegan Month of Food. Hefeschnecken mit Pudding oder Puddingschnecken (custard snails) are made from enriched yeast dough which is filled with pudding and raisins. You can also find them with a sugar glaze on top.
Now for those of you who think that baking with yeast is very time consuming. It really isn’t. For example if you make a cake you often have to bake it for very long. And then make the frosting and decorate the cake. That takes forever!  These yeasted rolls only have to bake for about 15 minutes. Most of the time it takes to prepare these is inactive. That means you can do something else like read, clean, answer emails, check blogs, etc while the dough is rising. You don’t have to babysit it. And then you pop the rolls into the oven and have a warm and sweet pastry to eat while you relax and are proud of all the things you just accomplished almost simultaneously.


Hefeschnecken mit Pudding
adapted from this recipe

For the dough:
120 ml (1/2 cup) warm soy milk
3 tablespoons oil
240 g (2 cups) flour
1 1/2 teaspoons instant yeast
2 tablespoons sugar

For the filling:
300 ml (1 1/4 cup) soy milk
36 g (1/4 cup plus 2 teaspoons) tapioca- or cornstarch
40 g (3 1/2) tablespoons sugar
1 teaspoon vanilla extract
50 g ( 1/3 cup unpacked) raisins

To make the dough:
Combine soy milk and oil. Add remaining ingredients and knead the dough until smooth, about five minutes. Cover and let rise until doubled, for about 60-90 minutes.

To make the filling:
Combine soy milk, starch, sugar and vanilla in a small saucepan. Bring to a boil and cook for 1-2 minutes or until your pudding gets really thick, sticky and stringily like glue. Set aside.

Preheat the oven to 200°C (400°F) and line two baking sheets with parchment paper. Roll the dough into a rectangle, about 30 x 20 cm. Spread the pudding mixture on top. (This might be a bit difficult since the pudding is so stringily.) Sprinkle with raisins. Roll into a log, starting with the long side. Cut into 2 cm thick pieces and place on a baking sheet. Cover with a clean kitchen towel and let rise for another 30 minutes. Bake for about 15 minutes or until golden brown. Remove and let cool before serving.

29 thoughts on “Hefeschnecken mit Pudding {Yeasted Pudding Buns}

  1. Delicious! I made the following changes (maybe proportions are a bit different in amaricen measurements):
    1. Dough needed a lot more milk and oil, I had to add about 1/4-1/3 cup more milk, a tablespoon more oil and I still think maybe I should have added a bit more.
    2. Pudding: Proportions are good except I added only 2 1/2 tablespoons of sugar. On execution however, I changed the whole thing. I first made it by the recipe and got gobbs and liquid, I guess as described. So I made a second batch: I set 3/4 cup of milk to boil in a saucepan with vanilla and sugar. I reserved the other 1/2 cup of milk in a large cup and added corn starch to it, mixed it well (!!!) and stirred it into the boiling mixture, stirring constantly over small heat for ~2 minutes till thickened. I got a beautiful thick and creamy pudding.

    1. Hi Ola, thank you for your feedback! The dough recipe has worked for other US people before but I think there can be huge differences in flour quality. US flour might have more protein and that’s why sometimes you need more liquid.

  2. I made them and Loved them! Mine aren’t as toasty as yours because I am still healing from the scars of last week’s burnt cookies and I didn’t want to burn these too. They were so good I ate four in under 24 hours! :D

  3. I am quite into yeast baking lately (and sourdough) and these are just my sort of thing – does the pudding mixture need to cool before going on the dough or can it go straight from the stovetop

  4. Oh Mihl, I missed this post yesterday! These little buns look so totally like something I would love, and I haven’t had a treat like this for so many years. The raisins and the pudding… Oh heavy sigh. They are beautiful! I wish I was your next door neighbor… I would knock on your door every day and beg for treats!

  5. I love how no-one noticed the alphabet mix-up – everyone’s too distracted by amazing baked goods! These look delicious. I’ve never made pudding-filled buns, but now I’d love to try these (and your poppy seed rolls! And the doughnuts, oh my gosh. I’ll have so many new German desserts to try when MoFo is over). :)

  6. Hey, it’s good to keep readers on their toes! See who’s paying attention!

    I love schnecken, but I’ve never made them. Thanks for the motivation! and I love when words are the same in various languages; it makes me smile.

  7. I love cinnamon buns but I’ve never really thought of making another kind of bun, I’m impressed by the range you have in Germany and these look really nice! :)

  8. I didn’t notice you getting the wrong letter yesterday anyway. These look perfect. I used to adore those danish pastries with a custard filling and these remind me of them.

  9. Just plain gorgeous. I’ve really loved your recipes during this Mofo. My family is German, and I’ve always wanted to veganize more German desserts for dinners with my Oma. She has a ton of cookbooks, but they’re all in German and I don’t even know where to start. This series has been really inspiring. I’m looking forward to more!

  10. really, I think these are my favourite of your Vegan MOFO’s yet. I have read the recipe twice and stared for far too long at your photo. I am lusting after one now. I’m going to buy yeast tomorrow.

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