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Fluffy Yeast Rolls with Vanilla Pudding and Fresh Strawberries - photo 1
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Fluffy Yeast Rolls with Vanilla Pudding and Fresh Strawberries

Desserts Cakes and Bakes For Kids 160 min Medium 4 wyświetleń ~29.50 PLN - (0)
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Description

Discover the recipe for absolutely heavenly, cloud-like yeast rolls that will become a hit at any afternoon tea. This unique combination of delicate, buttery yeast dough, velvety homemade vanilla pudding made with real egg yolks, and juicy pieces of fresh strawberries that release their sweet-tart juice during baking, creating little pockets of fruity delight. Once baked, they are generously drizzled with thick lemon glaze that perfectly balances the sweetness of the filling. Visually, they are stunning – the golden color of the dough, the creamy white of the pudding, and the intense red of the strawberries create an appetizing mosaic. Perfect for spring and summer gatherings, children's parties, or simply as a sweet moment of pleasure with a cup of coffee or tea. This recipe will guide you step by step to create a bake that smells of home and love.

Składniki (14)

Servings:
12
  • Mąka pszenna tortowa typ 450 500 g
  • Fresh yeast 25 g
  • Milk 3.2% 650 ml
  • Cukier drobny 140 g
  • Masło 82% 80 g
  • Chicken egg 'l' 1 szt.
  • Egg yolk 'l' 3 szt.
  • Potato flour 30 g
  • Vanilla bean 2 szt.
  • Fresh strawberries 300 g
  • Powdered sugar 150 g
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Almond flakes 30 g
💰 Szacowany koszt dania: ~29.50 PLN (2.46 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yeast dough: Starter

1

Start by preparing the yeast mixture. In a small saucepan, heat 250 ml of milk. It should be slightly warm, at a temperature of about 37°C – when you put your finger in it, it should feel pleasantly warm but not hot. Too high a temperature will kill the yeast. In a large bowl or cup, crumble 25g of fresh yeast, add 1 tablespoon of sugar (from the measured 80g), 1 tablespoon of flour (from the measured 500g), and pour in the warm milk. Mix thoroughly with a fork until all the ingredients are combined and there are no lumps. Cover the bowl with a clean cloth and set it in a warm, draft-free place (e.g., near a radiator or in a slightly warmed oven) for about 10-15 minutes. The yeast mixture is ready when it has significantly increased in volume and a thick, bubbly foam appears on its surface.

Ingredients: Milk 3.2%, Fresh yeast, Cukier drobny, Mąka pszenna tortowa typ 450
This is a crucial step! If after 15 minutes the yeast mixture hasn't risen and frothed, it means the yeast is inactive. You need to start over with fresh yeast; otherwise, the dough won't rise.

Yeast dough: Kneading

2

In a large bowl, sift the remaining wheat flour, add the rest of the sugar (70g) and two pinches of salt. Mix the dry ingredients with a spoon. Make a well in the center. Pour the risen starter into the well, add one whole egg and one yolk (keep the egg white for other purposes). Start mixing the ingredients from the center, gradually incorporating the flour from the edges until a sticky, uniform dough forms.

Ingredients: Mąka pszenna tortowa typ 450, Cukier drobny, Salt, Chicken egg 'l', Egg yolk 'l'
It's best to use a large, stable bowl. Mixing from the center prevents a mess and allows for even incorporation of the ingredients. The eggs should be at room temperature.
3

Now it's time to knead. Transfer the dough to a lightly floured surface or board. Knead the dough vigorously for about 5-7 minutes. This involves pressing, stretching, and folding the dough. After this time, start adding very soft butter in batches (one tablespoon at a time), making sure to thoroughly incorporate each portion into the dough before adding the next one. Continue kneading for another 10-15 minutes. The finished dough should be smooth, elastic, shiny, and should pull away from your hands and the surface.

Ingredients: Masło 82%
You can use a stand mixer with a dough hook. Knead on medium speed for about 10 minutes until the dough is smooth, then add the butter. Do not add too much flour while kneading, even if the dough seems sticky - patience is key, the dough will gain elasticity.

Yeast dough: Rising

4

Form the dough into a ball, place it in a bowl lightly greased with oil, and turn the dough to coat it with a thin layer of fat (this will prevent it from drying out). Cover the bowl with plastic wrap or a damp cloth and set it in a warm place for about 60-90 minutes. During this time, the dough should at least double in volume.

To check if the cake is ready, press your finger into it to a depth of about 1 cm. If the indentation slowly fills in, the cake is ready. If it springs back immediately - it needs more time. If it sinks - it has risen too much.

Custard filling

5

While the dough is rising, prepare the pudding. Split the vanilla pod lengthwise and scrape out the seeds with the tip of a knife. In a saucepan, place 300 ml of milk, add the scraped seeds and the empty vanilla pod. Heat over medium heat until the milk is hot, but do not bring it to a boil. In a separate bowl, whisk two egg yolks with 60g of sugar until light and fluffy. Add the cornstarch and the remaining 100 ml of cold milk, then blend until smooth and lump-free.

Ingredients: Milk 3.2%, Vanilla bean, Egg yolk 'l', Cukier drobny, Potato flour
Use a whisk to beat the egg yolks with sugar, this will ensure the best aeration of the mixture. Using real vanilla will give an incomparably better aroma than extract.
6

Remove the vanilla pod from the hot milk. Slowly, in a thin stream, pour the hot milk into the egg yolk mixture, constantly whisking vigorously (this is called tempering, it prevents the yolks from curdling). Then pour the entire mixture back into the saucepan. Cook over low heat, stirring continuously, until the pudding thickens and the first bubbles appear. Remove from heat. Pour the pudding into a clean bowl and cover it with plastic wrap so that it touches the surface - this will prevent a skin from forming. Set aside to cool completely.

Stir the pudding vigorously, especially at the bottom and edges of the pot, to prevent it from burning. It must be completely cold before spreading on the cake; otherwise, it will dissolve the yeast dough.

Shaping the snail rolls

7

Remove the risen dough onto a lightly floured surface and knead briefly to release the air. Roll out the dough into a large rectangle measuring about 40x50 cm and 0.5 cm thick. Evenly spread the completely cooled pudding over the rolled-out dough, leaving about 2 cm of free margin along one of the longer sides. Wash the strawberries, dry them, remove the stems, and cut them into small cubes (about 1x1 cm). Evenly scatter the chopped strawberries over the layer of pudding.

Ingredients: Fresh strawberries
Use a silicone spatula or a butter knife to evenly spread the pudding. Try to keep the layer the same thickness across the entire surface.
8

Start rolling the dough into a tight log (roll), beginning from the longer side where you left no margin. Try to roll it evenly and fairly tightly. Gently brush the free margin with water to seal the roll. Cut the resulting long log into 12 equal slices, each about 3-4 cm thick. Line a large baking tray with parchment paper. Place the spirals flat on it, leaving plenty of space between them (about 5 cm), as they will rise further.

For cutting, use a very sharp knife or... dental floss! Place the floss under the roll, cross the ends at the top, and tighten. This will give you perfectly even slices without crushing the filling.

Baking

9

Cover the tray with the rolls with a clean cloth and set it in a warm place for the second rise for about 30 minutes. The rolls should noticeably puff up and increase in size. Meanwhile, preheat the oven to 180°C (fan) or 190°C (top-bottom). Place the risen rolls in the preheated oven and bake for 20-25 minutes, until they are beautifully golden-brown. After baking, remove them from the oven and transfer to a rack to cool completely.

Every oven bakes differently, so keep an eye on the spirals towards the end of baking. If they are browning too quickly on top, you can loosely cover them with aluminum foil.

Decoration

10

Once the snail rolls are cool, prepare the icing. In a bowl, sift in the powdered sugar. Gradually, one tablespoon at a time, add lemon juice, mixing vigorously until you achieve a thick, smooth, and pourable icing. If the icing is too thick, add a little more juice, and if it's too thin – add more powdered sugar. Drizzle the prepared icing over the cooled snail rolls, creating fancy patterns. Optionally, before the icing sets, sprinkle the snail rolls with almond flakes.

Ingredients: Powdered sugar, Lemon juice, Almond flakes
Sifting the powdered sugar is important to avoid unsightly lumps in the icing. Apply the icing to completely cooled baked goods; otherwise, it will run off and become transparent.

Fun Fact

💡

Yeast 'snails' are popular in many cultures, and their most famous cousin is the Swedish 'kanelbulle' (cinnamon bun). The tradition of baking rolled yeast buns in Scandinavia dates back to the 1920s, when ingredients such as flour, sugar, and cinnamon became widely available again after World War I.

Best for

Podwieczorek Przyjęcie dla dzieci Słodkie śniadanie Weekendowy deser

Tips

🍽️ Serving

The rolls taste best on the day they are baked, slightly warm or at room temperature. They are delicious on their own, but can be served with an extra portion of fresh strawberries. They pair perfectly with a cup of coffee, tea, or a glass of cold milk.

🥡 Storage

Store in an airtight container at room temperature for up to 2 days. To regain freshness and softness, they can be briefly heated in an oven preheated to 150°C (about 5 minutes) or in the microwave (15-20 seconds).

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