German Puddingpretzels Recipe

Introduction

German Puddingbrezel is a delightful twist on the classic pretzel, filled with creamy vanilla pudding. This recipe combines soft, buttery dough with a sweet, smooth filling, making it a perfect treat for any occasion.

Ingredients

• 1 batch vanilla pudding
• 9 oz all purpose flour
• 1 oz fresh yeast
• 1/2 cup cold milk
• 1 tablespoon sugar
• 1 egg*
• 4 oz softened butter

Instructions

1. Step 1: Prepare the vanilla pudding according to your favorite recipe or package instructions. Cover with plastic wrap to prevent a skin from forming and chill in the refrigerator.
2. Step 2: Dissolve the fresh yeast in the cold milk in a small bowl.
3. Step 3: Place the flour in a mound in a large bowl or on a floured countertop. Make a well in the center and add the sugar, egg, and milk with yeast. Knead the mixture until the dough is smooth and elastic.
4. Step 4: Roll the dough out on a floured surface into a rectangle about 17 by 13 inches and 0.2 inches (5 mm) thick.
5. Step 5: Leaving a 1-inch border, spread the softened butter on the right two-thirds of the dough, leaving the left third unbuttered.
6. Step 6: Fold the unbuttered left portion over the middle, then fold the right portion over the middle on top of that. Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill.
7. Step 7: Remove the dough and roll it out again as in Step 4. Repeat the folding process from Step 6. Perform this rolling and folding one more time to develop layers.
8. Step 8: Roll the dough out again to 0.2 inches thick and cut into 15-18 strips about 1/2 inch wide using a knife or pastry wheel.
9. Step 9: On a floured countertop, roll each strip between your palms into ropes and shape them into pretzels. Place them carefully on a parchment-lined baking sheet with enough space to expand.
10. Step 10: Using a pastry bag fitted with a star-shaped tip, pipe the chilled vanilla pudding into the two holes of each pretzel. Let the pretzels rest at room temperature for 30 minutes.
11. Step 11: Preheat your oven to 400°F (200°C).
12. Step 12: Bake the pretzels for about 15 minutes, or until they turn lightly golden.
13. Step 13: Remove the pretzels from the oven and allow them to cool on the parchment paper for at least 30 minutes. Avoid lifting them while hot, as the warm pudding can stick to the paper. Once cooled, gently transfer them to a serving plate.

Tips & Variations

• For extra flavor, you can add a teaspoon of vanilla extract to the dough.
• Try using almond or chocolate pudding as a filling for a different twist.
• If you don’t have fresh yeast, substitute with 2 1/4 teaspoons active dry yeast.
• Dust the pretzels lightly with powdered sugar before serving for added sweetness and presentation.

Storage

Store the Puddingbrezels in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheat gently in a warm oven (about 300°F/150°C) for a few minutes to refresh the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pudding for the filling?

Yes, store-bought pudding works well. Just be sure to chill it thoroughly to make piping easier and prevent it from warming the dough.

What is the best way to shape the pretzels?

Roll the dough strips into even ropes using your palms on a floured surface, then cross the ends and twist before folding them back to form the traditional pretzel shape.

German Puddingpretzels Recipe

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4.9 from 94 reviews

This traditional German Puddingbrezel recipe combines soft, buttery pretzel dough with a luscious vanilla pudding filling. The dough is layered with butter, folded multiple times for a flaky texture, rolled into pretzel shapes, filled with creamy pudding, and baked to a golden perfection. Perfect as a delightful dessert or an indulgent snack, these sweet pretzel treats offer a delightful contrast of soft pastry and rich filling.

• Author: Lena
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 15–18 pretzels 1x
• Category: Dessert
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

Dough Ingredients

• 9 oz all purpose flour
• 1 oz fresh yeast
• 1/2 cup cold milk
• 1 tablespoon sugar
• 1 egg
• 4 oz softened butter

Filling

• 1 batch vanilla pudding (prepared and chilled)

Instructions

1. Prepare the Pudding: Make the vanilla pudding according to your preferred recipe or package instructions. Cover it with plastic wrap directly on the surface to prevent a skin from forming, then chill it thoroughly in the refrigerator until ready to use.
2. Dissolve Yeast: In a small bowl, dissolve the fresh yeast in the cold milk to activate it, ensuring it becomes slightly foamy.
3. Make the Dough: Place the all-purpose flour on a large floured surface or in a bowl and create a well in the center. Add the sugar, egg, and the milk mixed with yeast into the well. Knead everything together until you achieve a smooth, elastic dough.
4. Roll Out Dough: Dust your countertop with flour and roll the dough out into a rectangle approximately 17 by 13 inches, about 0.2 inches (5 millimeters) thick.
5. Butter Layering: Spread the softened butter evenly over the right two-thirds of the dough, leaving a 1-inch border around the edges and the left third of the dough unbuttered.
6. Fold Dough: Fold the left unbuttered third of the dough into the middle, then fold the right buttered section over this middle layer. Wrap the folded dough in plastic wrap and place it in the refrigerator to cool for 30 minutes.
7. Repeat Folding: Remove the dough from the fridge and roll it out again as before. Repeat the folding process once more, ensuring layers are well developed for a flaky texture.
8. Cut Strips: Roll the dough out one last time to the same thickness, then cut it into 15-18 strips about 1/2 inch wide using a knife or pastry wheel.
9. Form Pretzels: Roll each strip on a floured surface using your palms to form ropes. Shape each rope into a pretzel. Place the pretzels on a baking sheet lined with parchment paper, leaving room between each shape for expansion during baking.
10. Pipe in Pudding: Fill a pastry bag fitted with a star-shaped nozzle with the chilled pudding. Pipe pudding into the two holes of each pretzel carefully. Leave the shaped pretzels to rest at room temperature for 30 minutes.
11. Preheat Oven: While the pretzels rest, preheat your oven to 400°F (200°C).
12. Bake: Bake the pretzels in the preheated oven for around 15 minutes, or until they turn lightly golden and cooked through.
13. Cool: Remove the pretzels from the oven and allow them to cool completely on the parchment paper for at least 30 minutes. Avoid lifting them while still warm to prevent the pudding from sticking to the paper. Once cooled, transfer them gently to a serving plate.

Notes

• Ensure the vanilla pudding is fully chilled before piping to prevent it from leaking during baking.
• Do not lift the pretzels while hot; letting them cool on parchment paper ensures clean removal.
• If fresh yeast is not available, you may substitute with equivalent dry yeast but activate it as per dry yeast instructions.
• The folding technique creates flaky layers similar to laminated dough; do not skip the resting phases in the fridge for best texture.
• Use a star-shaped piping tip for decorative pudding filling presentation.

Keywords: German Puddingbrezel, vanilla pudding pretzel, layered dough, sweet pretzel recipe, German dessert