Fluffy yeast dough, delicate vanilla cream with butter, and a light dusting of powdered sugar make these pudding twists perfect for coffee or a sweet snack. Thanks to their twisted shape, they also look beautiful.
This recipe requires time for rising and cooling, but the preparation itself is not complicated. Shape the dough into thin ropes, simply twist them, and after baking, fill them with chilled cream. One batch makes about 18 pieces, each about 10 cm long.
What You’ll Need
For the yeast dough:
- 1/4 l milk,
- 1 dcl oil,
- 3 egg yolks,
- 400 g plain flour,
- 10 teaspoons sugar,
- a pinch of salt,
- 20 g yeast,
- beaten egg for brushing.
For the vanilla cream:
- 3 packets vanilla pudding powder,
- 3/4 l milk,
- 3 vanilla sugars,
- 5–6 teaspoons sugar,
- 180 g butter.
For finishing:
- powdered sugar for dusting.
The original recipe does not specify the exact amount of egg for brushing or powdered sugar, so adjust according to the number of twists you prepare.
Step-by-Step Preparation:
1. Preparing the starter: From part of the milk for the dough, the yeast, and 2 teaspoons of the total sugar, prepare a starter. Let it rise so the yeast activates and a foam forms on the surface.
2. Making the dough: In a bowl, combine the plain flour, remaining sugar, and a pinch of salt. Add the egg yolks, remaining milk, oil, and the prepared starter. Mix everything thoroughly to form a smooth yeast dough.
3. First rise: Let the dough rise for about 1 hour. Go mainly by its volume—the dough should roughly double in size when properly risen.
4. Cooking the pudding: While the dough rises, prepare a thick pudding from 3 packets of vanilla pudding powder, 3/4 l milk, vanilla sugars, and 5–6 teaspoons of sugar. Let the cooked pudding cool completely.
5. Finishing the cream: Whip the cooled pudding with 180 g butter until smooth and creamy. Place the finished filling in the fridge to rest until the baked pastries are completely cooled.
6. Shaping the twists: Roll the risen dough into ropes about finger-thick, roughly 1 cm in diameter. Cut them into pieces about 20 cm long, fold each in half, and twist the two strands together like a drill bit. Tuck the end underneath.
7. Final rise on the baking tray: Arrange the shaped pieces on a baking tray and let them rise again. The original recipe does not specify the exact time for the second rise, so wait until the pastries visibly increase in volume.
8. Brushing and baking: Brush the risen pieces with beaten egg. Bake at 200 °C for about 15 minutes, until evenly golden on the surface.
9. Cooling and filling: Let the baked twists cool completely, then slice them lengthwise and fill with the prepared vanilla cream. Finally, dust lightly with powdered sugar. One batch yields about 18 pieces, each around 10 cm long.
How to Shape Pudding Twists Properly
Try to roll each rope to the same thickness and length so the pastries bake evenly. After folding the rope in half, twist the two strands together, but don’t twist too tightly. The dough needs space to expand during the final rise.
Tuck the end of each twisted piece underneath. This helps the twist hold its shape during rising and baking, so it doesn’t unravel and stays neat.
Why Let the Pudding and Pastries Cool
Only beat the butter into the cooled pudding to create a smooth cream. Place the finished filling in the fridge until the baked pieces are ready to be filled.
Also, only slice the twists after they have cooled completely. Warm yeast pastries are soft and could get squashed or torn when cut, while the cream would start to melt from the heat.
Final Tip
When baking, watch mainly the color of the surface. After about 15 minutes, the twists should be golden, but the exact time may vary depending on your oven. Dust with powdered sugar only after filling and just before serving.
