Puddingbroodjes

By ctozzi

Ingredients

• Puddingbroodjes:
• 2 1/2 cups of flour (500grm)
• 1 cup and two tablespoons of milk (250ml), warm
• 1/2 stick of butter (40gr)
• 2 tablespoons of powdered milk
• 1/3 cup of sugar
• 1 teaspoon of salt
• 2 teaspoons of active dry yeast
• Pastry Cream:
• 1 cup of milk
• 1 tablespoon of pure vanilla essence (or 1 vanilla bean)
• 3 egg yolks
• 1/4 cup of sugar
• 1/4 cup of flour

Details

Adapted from thedutchtable.com

Preparation

Step 1

Puddingbroodjes:

Melt the butter in the warm milk. Mix all the dry ingredients, add the warm milk and knead into a sweet, supple dough. Oil a bowl, add the dough and turn over: cover and rise until doubled in size. Punch down, knead once or twice carefully, and rise again. Cut in eight pieces, roll into round or elongated shapes. Grease a baking pan, place the rolls in it and let rise one more time. Heat the oven to 400F, brush the rolls with milk and bake in about 15-20 minutes. Cool on rack.

Pastry Cream:

Warm the milk, add the vanilla bean and steep for 15 minutes. Mix the egg yolks with the sugar, add the flour, one tablespoon at a time. Stir until creamy.

Take the vanilla bean out of the milk, open it up and scrape out the seeds (or add the vanilla essence to the milk) and stir. Take one tablespoon of warm milk and stir it into the egg yolk mix, then stir in the rest of the flour. Carefully stir all this back into the warm milk into the pan, put it back on a low heat and stir until it becomes a thick mass. Take off the stove and cover with a piece of plastic, to avoid forming a skin when it cools down.

When the rolls have cooled, make an incision along the top length of the roll and pipe the pastry cream inside, adding a decorative strand across the top. Dust with powdered sugar, grab a napkin and a glass of milk and enjoy!