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Yeast Rolls with Strawberry Pudding and Almond Crumble - photo 1
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Yeast Rolls with Strawberry Pudding and Almond Crumble

Cakes and Bakes Desserts Main Dishes 120 min Medium 14 wyświetleń ~47.78 PLN - (0)
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Description

Delicate, slightly caramelized snail-shaped pastries made from yeast dough filled with creamy strawberry-flavored pudding and a subtle hint of lime, topped with a crunchy almond crumble. The recipe combines classic techniques for kneading yeast dough with homemade, silky pudding prepared without powder and seasonal, fresh strawberries. The result is a contrast of soft dough, velvety cream, and crunchy topping — perfect for afternoon coffee, brunch, or as an impressive dessert for a gathering with friends. Visually, the dish looks very appetizing: golden snails, pink-white cream inside, and green lime accents. Serve slightly warm, with a scoop of vanilla ice cream or on their own — they taste just as good fresh as they do after a light reheating.

Składniki (14)

Servings:
8
  • Wheat flour 500 g
  • Milk 450 ml
  • Fresh yeast 20 g
  • White sugar 120 g
  • Butter 100 g
  • Egg 2 szt.
  • Cornstarch 40 g
  • Additional egg yolk 1 szt.
  • Fresh strawberries 400 g
  • Lime zest (grated) 2 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Vanilla ice cream 200 g
💰 Szacowany koszt dania: ~47.78 PLN (5.97 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Yeast dough

1

Prepare the yeast mixture: heat 120 ml of milk to a temperature of about 35-38°C (it should be noticeably warm, but not hot — check with your hand). Crumble 20 g of fresh yeast into a small bowl, add 10 g of sugar (from the total amount), pour in the warm milk, and gently mix with a fork until the yeast dissolves. Set aside in a warm place for 10-12 minutes — bubbles and foam should appear on the surface, indicating that the yeast is activated.

Ingredients: Fresh yeast, Milk, White sugar
Use a small bowl and a kitchen thermometer if you have one. If after 12 minutes you don't see any foam, the yeast may be inactive — discard it and use fresh yeast. This is a crucial step.
2

In a larger bowl, sift 500 g of wheat flour, add 2 g of salt in two even spots (not directly on the yeast mixture) and the remaining sugar (110 g). Make a well in the center.

Ingredients: Wheat flour, Salt, White sugar
Use a large bowl or a stand mixer bowl. Sifting the flour will aerate it and make kneading the dough easier.
3

Pour the yeast mixture into the well in the flour, add 120 g of eggs (2 pieces) and 40 g of milk (lukewarm). Start to combine the ingredients with a wooden spoon or a mixer hook, mixing only the center at first, so that a thick, sticky mass forms.

Ingredients: Wheat flour, Milk, Egg, Fresh yeast
If you are working by hand, stir with a wooden spoon until most of the flour is absorbed, then start kneading by hand.
4

Add 60 g of softened butter cut into cubes to a bowl and knead the dough with a hook mixer for 6-8 minutes at medium speed until the mixture becomes smooth, elastic, and slightly pulls away from the sides of the bowl. If kneading by hand, knead for 10-12 minutes using the strength of your hands until the dough stops sticking and is elastic.

Ingredients: Butter, Wheat flour, Egg
Use a mixer with a hook if you have one - it will shorten the time. The dough is ready when it springs back after being pressed with a finger and doesn't stick too much to your hands.
5

Form the dough into a ball, place it in a greased bowl (grease the inside of the bowl with a little butter), cover with a clean cloth or plastic wrap, and set aside in a warm place for 60-75 minutes to double in size. The dough is sufficiently risen when a gentle press with your finger leaves an indentation that slowly springs back, and the mass is fluffy.

Ingredients: Butter, Wheat flour
It is best to place the bowl in the turned-off oven with the light on for 1 minute (but not in a heated oven). Do not punch down the dough while it is rising.

Strawberry pudding

6

Prepare the base custard cream: in a saucepan, mix 310 ml of milk with 40 g of cornstarch and 30 g of sugar (from the reserved amounts) until the mixture is smooth (use a whisk). In another bowl, lightly beat 18 g of egg yolk with 10 g of sugar. Heat the cornstarch and milk mixture over medium heat until it starts to thicken — stir constantly to prevent lumps (about 4-6 minutes).

Ingredients: Milk, Cornstarch, White sugar, Additional egg yolk
Use a silicone whisk and medium heat. If the cream has lumps, strain it through a fine sieve into a clean bowl.
7

When the mixture starts to thicken, remove the saucepan from the heat and gradually pour in 2-3 tablespoons of the hot mixture into the beaten egg yolk, stirring vigorously (tempering), then pour the yolk back into the saucepan and briefly heat on low until the cream is silky. Add 5 ml of vanilla extract and the grated zest of 2 g of lime, mix, and set aside to cool under plastic wrap (the wrap touching the surface of the cream prevents it from drying out).

Ingredients: Additional egg yolk, Milk, Vanilla extract, Lime zest (grated)
Tempering the yolk prevents the egg from curdling. Keep the cream covered with plastic wrap to prevent a skin from forming.

Preparing strawberries

8

Wash the strawberries, remove the stems, and cut them into quarters (larger fruits into halves). In a pan, heat 10 g of butter, add 60 g of strawberries and 10 g of sugar, and sauté for 2-3 minutes over medium heat until the fruits soften, release their juice, and slightly caramelize. Set aside to cool slightly.

Ingredients: Fresh strawberries, Butter, White sugar
Use a pan with a diameter of about 24-26 cm. Do not fry for too long — the strawberries should keep their shape but be juicy.

Assembling and baking

9

After the dough has risen, transfer it to a lightly floured work surface, roll it out into a rectangle measuring about 40x30 cm (thickness about 5 mm). If the dough is very sticky, lightly dust it with flour. Evenly spread the chilled strawberry pudding, leaving a 1.5 cm margin along the longer side. Evenly arrange the caramelized strawberries on the cream, leaving a margin.

Ingredients: Wheat flour, Fresh strawberries, Cornstarch, Additional egg yolk
Use a rolling pin that is 40 cm long or shorter. Roll out in short movements from the center to the outside to maintain an even thickness.
10

Starting from the longer side, roll the dough tightly into a log. Use kitchen twine or a sharp knife to cut the roll into slices about 3 cm thick. Place each slice seam side down in a baking pan lined with parchment paper, leaving small gaps between the spirals. Cover and let rise for 20-25 minutes for a short second rise.

Ingredients: Wheat flour
If the roll falls apart, chill it slightly for 10 minutes in the fridge and cut it again. Use a sharp knife or thread to cut even slices.
11

Preheat the oven to 180°C (top-bottom). Before baking, brush the top of each snail with beaten egg white or a bit of melted butter (about 10 g), and optionally sprinkle with almond flakes (30 g). Bake on the middle rack for 18-22 minutes until the snails are golden and springy. After removing from the oven, wait 5 minutes, then gently transfer to a wire rack to cool.

Ingredients: Butter, Almond flakes
Use the convection setting with caution — top and bottom provide even browning. Do not open the oven in the first 12 minutes of baking.

Glaze and serving

12

Prepare a simple glaze: mix 30 g of sugar with 15 ml of milk, heat briefly until the sugar dissolves and thickens slightly. You can also use powdered sugar mixed with a few drops of lime juice (if you have it). Drizzle over the slightly cooled rolls just before serving. Serve warm, optionally with a scoop of vanilla ice cream on the side.

Ingredients: Milk, White sugar, Vanilla ice cream
Use a small spoon for delicate decorating. Do not drizzle over too hot snail pastries — the glaze may be absorbed and blur the decoration.
13

Additionally, if you are using almond flakes, you can lightly toast them in a dry pan for 1-2 minutes over low heat until they turn slightly golden — be careful, as they can burn quickly. Sprinkle them over the snail rolls just before serving.

Ingredients: Almond flakes
Use a small, dry skillet for toasting and stir vigorously to ensure the flakes brown evenly.

Fun Fact

💡

In European cuisine, rolled yeast pastries, in addition to classic cinnamon rolls, have gained numerous variations with fruits and creams; the combination of fresh strawberries with custard is a modern twist on French tarts and British puddings.

Best for

popołudniowa kawa brunch przyjęcie domowe deser po rodzinnej kolacji

Tips

🍽️ Serving

Serve slightly warm (about 30-40°C) with a scoop of vanilla ice cream or a cup of strong coffee. To enhance the aroma, drizzle lightly with lime juice or sprinkle with fresh mint leaves before serving.

🥡 Storage

Store in a closed container at room temperature for up to 24 hours; for longer storage, it's best to keep it in the fridge (up to 3 days). To refresh, bake for 3-4 minutes in a preheated oven at 160°C or heat for 20-30 seconds in the microwave. Do not freeze the finished rolls with ice cream; the dough itself can be frozen before baking (raw slices on a baking sheet, then in a closed container for up to 1 month).

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