Hefeschnecken mit Pudding

Classic German Desserts

Gestern war ich nicht so ganz bei der Sache. Ich habe einen Beitrag über Johannisbeergelee gepostet, aber es nicht mehr geschafft, den deutschen Eintrag fertigzustellen. Damit habe ich sowohl das H als auch das I überschlagen. Mit I habe ich leider nichts im Angebot, aber dafür wird heute das H nachgeliefert.

Hefeschnecken gibt es ja wie Sand am Meer. Ich esse am liebsten Mohnschnecken. Für Puddingschnecken hatte ich bisher kein Verständnis. Wieso tut man bloß überall Pudding rein? Für den Vegan Month of Food habe ich mir überlegt, mal ein bisschen über den Tellerrand zu schauen und habe deshalb Hefeschnecken mit Pudding gemacht. Und war positiv überrascht. Ich habe mich mal wieder an ein Dr. Oetker-Rezept gehalten und das einzige was mir nicht gefallen hat war, dass diese Schnecken wirklich sehr süß sind. Um das auszugleichen würde ich das nächste mal vielleicht etwas Zitronensaft und Zitronenschale zur Füllung geben.

Hefe-Pudding-Schnecken

Hefeschnecken mit Pudding
hergestellt nach diesem diesem Rezept

Für den Teig:
120 ml warme Milch
3 EL Öl
240 g Mehl
1 1/2 TL Trockenhefe
25 g Zucker

Für die Füllung:
300 ml Sojamilch
36 g Stärke
40 g Zucker
1 TL Vanilleextrakt
50 g Rosinen

Teig zubereiten:
Milch und Öl in eine Schüssel geben und kurz mischen. Die übrigen Zutaten dazugeben und alles zu einem glatten Teig verkneten. Abdecken und 60-90 Minuten gehen lassen. Das Teigvolumen sollte sich in dieser Zeit verdoppeln.

Füllung zubereiten:
Sojamilch, Stärke, Zucker und Vanille in einen kleinen Topf geben. Zum Kochen bringen und kochen bis die Mischung ganz zäh ist. Wenn Ihr denkt „Oh, das kann ich nicht mehr essen!“, ist es wahrscheinlich gerade richtig. Das sollte sehr schnell gehen, nach 1-2 Minuten ist der Pudding fertig. Beiseite stellen.

Ofen auf 200°C vorheizen und zwei Backbleche mit Backpapier auslegen. Den Teig rechteckig ausrollen (30×20 cm). Pudding darauf verteilen. Das wird wahrscheinlcih etwas schwiereig gehen, da der Pudding so zäh ist. Dann die Rosinen darauf verteilen und den Teig von der längeren Seite aufrollen. In 2 cm breite Schnecken schneiden und auf die Backbleche legen. Nochmal abgedeckt 30 Minuten gehen lassen. Ungefähr 15 Minuten backen. Abkühlen lassen und servieren.

29 Comments

  • […] ich letzten MoFo über Mihls köstliche Hefeschnecken gestolpert bin, war es klar das ich die auch ausprobieren musste. Allerdings hatte ich auch […]

  • Ola
    4 Jahren ago

    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.

    • Mihl
      4 Jahren ago

      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.

  • 4 Jahren ago

    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

    • Mihl
      4 Jahren ago

      That’s great, River! Thank you!

  • 4 Jahren ago

    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

    • Mihl
      4 Jahren ago

      You should let it cool to room temperature. Thanks for catching that!

  • 4 Jahren ago

    Beautiful rolls! I imagine they’d be messy to roll up but so worth any effort they may take! Custard sounds like a amazing addition to soft fluffy buns.

    • Mihl
      4 Jahren ago

      It wasn’t that messy! The pudding is rather solid and won’t spread much at that point.

  • Amey
    4 Jahren ago

    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!

  • 4 Jahren ago

    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). :)

  • 4 Jahren ago

    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.

  • 4 Jahren ago

    Wow, Germany sure knows how to make the most delicious baked stuff ever!

  • 4 Jahren ago

    Of course we forgive you, lovely!

    These look so good! These kind of pastries are what I miss most about being vegan & gf! Now I have a major craving :D

  • 4 Jahren ago

    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! :)

  • 4 Jahren ago

    I just finished my dinner and I thought I was stuffed, but I could so eat a bunch of these right now. They are beautiful!

  • 4 Jahren ago

    I would definitely prefer to eat one of these rolls than to eat a slice of cake!

  • 4 Jahren ago

    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.

  • 4 Jahren ago

    yummy. I always buy yeast and it goes off in my pantry! Such a waste, I obviously need to make more sweet yeasty things!

  • 4 Jahren ago

    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!

    • Mihl
      4 Jahren ago

      Thank you! I wish I could help you with those cookbooks.

      • 4 Jahren ago

        Me too! She has a million of them and they look amazing.

  • 4 Jahren ago

    Oh yummy! This looks so appealing to me and I am going to make it this weekend! Would you be terribly offended if I left out the raisins?

    • Mihl
      4 Jahren ago

      No, go for it!

  • vega
    4 Jahren ago

    und wo sind die mohnschnecken??? ;-)
    lg, vega

  • 4 Jahren ago

    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.

  • 4 Jahren ago

    I love how you compare baking with yeast to making a cake. Great points!! I only finally baked with yeast this year and I felt so accomplished afterward! I am looking forward to trying these!

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