Pudding Pretzels

I needed some sweet food for the nerves today. And since my family wanted pudding pretzel some time ago, I wanted to use the time to comply with their request.

Duration: around 2 hours

Difficulty: medium

Makes 8-10 pretzels

Ingredients:

Drawing grease

50g flour

150g butter alternative

Dough

21g fresh yeast (1/2 cube)

35g sugar

230g warm (soy) milk

500g flour

5g salt

Pudding

500g (soy) milk

1 packet of vanilla pudding powder (many cheap brands are vegan)

40g sugar

Pinch of vanilla

For brushing

25g (soy) milk

10g (maple) syrup

Glaze

125g powdered sugar

25g soy milk

Preparation:

It starts with the "drawing grease".

The layer is later worked into the dough and then alternates with the yeast dough, so that a kind of puff pastry is created.

For this, the butter alternative is mixed with the flour, I used a potato masher and then shaped it into a rectangle (about A5 size). This can then become really solid again in the refrigerator.

Then it is the turn of the pudding, which has to cool down a bit before it can be further processed later.

Simply bring 450g of the (soy) milk to the boil, with the custard powder, packet with the sugar, vanilla and the remaining milk and then add this to the milk.

Stir everything in well so that there are no lumps and boil everything together again. Then the pudding can be removed from the stove and allowed to cool a little.

Stir the pudding regularly as it cools to avoid thick skin.

While the pudding is cooling, it's time to turn the yeast dough.

First mix the yeast with warm, not hot, (soy) milk and the sugar.

Then the remaining ingredients are added. Knead the dough well until it is really nice and smooth. In the machine this takes about 4-6 minutes. Probably 10-15 minutes by hand. Then let the dough rest for 15 minutes.

When the dough has rested, roll it out into a rectangle. That should be a little bigger than an A4 sheet of paper.

Then the drawing fat comes on and is wrapped in it.

Then roll out the dough again into a rectangle, this time a longer one. Mentally divide the dough into thirds and fold the top and bottom dough towards the middle.

Repeat the whole thing two more times.

By folding the drawing fat in the middle, there are so many individual layers that alternate, sometimes dough, sometimes fat. This will make the puff pastry really nice and fluffy later.

Then cut your rectangle into strips about 1.5cm thick. Twists the individual strips into cords and trie to pull them a little longer.

Then the pretzels are formed from it and placed on baking paper.

I got about 4-5 pretzels on a baking sheet without any problems and then simply baked them out in 2 batches.

When you have formed all the pretzels you can preheat the oven to 180°C.

During this time you can put the cooled pudding filling into the pretzel loops with a teaspoon. I then brushed the pretzel with a mixture of maple syrup and soy milk, but other syrups and plant-based milk should work just as well.

Then the pretzels are baked for 13-15 minutes.

They shouldn't get too dark, but take a look in the oven after 13 minutes and then decide for yourself whether you give them another 1-2 minutes.

The pretzels are now allowed to cool down. After about 10 minutes of cooling down, I made a frosting made from powdered sugar and (soy) milk and drizzle it over the pretzels ...

...and as soon as they have cooled down completely, your pudding pretzels are already ready.

Guten Appetit!

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