German Bun with Pudding
2.5 teaspoons of dry yeast
- ½ cup of warm milk
2 tablespoons of powdered sugar
3 cups flour, 100 g butter – cold, cubed
Ingredients for the Cream
- 250 ml. milk
- 60 ml. cream
1 egg yolk
- 35 gr. powdered sugar
- 30 g cornstarch
- 30 gr. flour, 1 packet of vanilla
Brown sugar
For the dough: In a mixing bowl, whisk together the dry yeast, warm milk, and granulated sugar until everything is dissolved. Let the yeast mixture sit for 5 minutes. In a separate mixing bowl, rub the flour and butter together until crumbly. Add the eggs to the yeast mixture and mix. Make a well in the center of the flour mixture and add the liquid mixture, gradually incorporating it into the flour mixture using a fork. Add salt around the edges and transfer to a work surface, kneading until smooth. Sprinkle some flour in the bowl you used to knead the dough and place the dough back inside. Cover the bowl tightly with plastic wrap to prevent air from entering. Let the dough rise at room temperature for 1-1.5 hours.
For the pastry cream: Heat the milk and cream in a saucepan. In a mixing bowl, combine the egg yolks, granulated sugar, cornstarch, and flour, and whisk. Gradually add the heated cream mixture to this, stirring constantly. Strain the mixture through a sieve back into the saucepan and cook, stirring constantly, until thickened. Once thickened, add the vanilla, butter, and mashed banana and mix. Then, transfer to a piping bag and let cool.
To assemble: Once your dough has risen, knead it to remove the rising. Roll out the dough into a long rectangle (30 x 45 cm) using a rolling pin. Starting from the long side, cut the dough into 12 pieces using a pastry wheel. Pipe a thin layer of cream onto each piece of dough. Twist the dough pieces around themselves to form a roll. Then, arrange the rolls in a 28 x 20 cm rectangular glass baking dish lined with parchment paper. Sprinkle brown sugar over them. Let them rise in the baking dish for 10-15 minutes, covered with a cloth. Then, bake in a preheated oven at 180 degrees Celsius for 20-25 minutes.
