Recipe: Easy Sourdough Danish Vanilla Pastry – German Pudding Pretzel
Pudding pretzels consist of thin strips of Danish pastry that are twisted and baked until crispy. The holes in the pretzels are filled with creamy vanilla pudding. This recipe is made with sourdough and no yeast at all.
Ingredients
Dough
- 300 g water
- 50 g sourdough starter
- 500 g wheat flour bread flour (or type 550)
- 50 g soft butter or vegan butter
- 25 g sugar
- 1 tsp salt
Butter Layer
- 200 g soft butter or vegan butter
- 40 g wheat flour bread flour (or type 550)
Custard
- 1 tablespoon Vanilla custard mix
- 500 ml milk or a plant-based milk
- 2 tbsp. sugar
Other
- egg or milk or a plant-based milk
- almonds slivered
Instructions
Day 1
- For the dough, mix the flour, water, sugar, salt, butter and sourdough starter.
- Cover the dough and leave to rest at room temperature for about an hour. Then stretch and fold once.
- In winter, leave the dough to rest overnight at room temperature. In summer, leave the dough to rest for two to three hours at room temperature and then refrigerate overnight.
- For the butter sheet, mix 200g soft butter with 40g flour.
- Then place in the centre of a sheet of baking paper. Fold the baking paper around the butter so that a 20 x 20 centimetre square of butter is enclosed in the baking paper. A rolling pin helps with this.
- Place the butter layer in the fridge overnight.
- Prepare the custard according to the instructions on the packet, leave to cool and put in the fridge.
Day 2
- Roll out the dough into a square and place the butter plate (without the baking paper) in the centre of the dough. Fold the corners of the dough around the butter plate to form an envelope.
- First round: Carefully flatten the dough with a rolling pin* and roll out until you have an rectangle.
- Fold in a third of the dough on the left-hand side and fold the right-hand third over it so that there are three equal layers of dough on top of each other.
- Wrap the dough in a tea towel and place in the fridge for 30 minutes.
- Then unwrap the dough again, carefully flatten with a rolling pin* and roll out into a long rectangle.
- For the second round, fold the rectangle in again to create three layers of dough.
- Perform a total of three rounds. Place the dough in the fridge for 30 minutes between batches.
- After the third round, the dough is rolled out into a large rectangle.
- Use a pizza cutter* to cut the long side of the rectangle into 12 equal strips.
- Twist the strips of dough, shape into pretzels and place on a baking tray. Cover the pretzels with a cloth and leave to rest for about two hours.
- Preheat the oven to 200 degrees using a steam tray consisting of a stainless steel oven dish* and lava stones*.
- Pass the pudding through a sieve, pour into a piping bag and pipe into the holes in each pretzel. Brush the pretzels with milk or egg and sprinkle with slivered almonds.
- Bake the pudding pretzels for 10 minutes with and about 15 minutes without steam. The pretzels should be golden brown and the pudding should be set.