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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.

Ingredients

Scale

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

Find it online: https://lieblingsmahlzeit.com/german-puddingpretzels-recipe/