A dear friend of mine invited me for coffee the other day, and she pleasantly surprised me with these incredibly delicious Pudding Swirls buns or swirls filled with Raisins and a delightful mix of nuts like almonds, cashews, and more.
Preparing the Vanilla Pudding Swirls:
1:Cook a Pudding from the vanilla pudding powder with the addition of 750 ml milk (add 4 tablespoons of sugar if using Dr. Oetger). Stir in the raisins (or dried cranberries), crushed almonds (or cashews) into the finished pudding and let cool.
2:Tip: It is best to cover the pot after cooking with cling film, so that no skin forms on the pudding.
Cooking Vanilla Pudding 
Vanilla Pudding with Raisins and Nuts
3.Yeast Dough: Mix flour, dry yeast, 4 tablespoons sugar and vanilla sugar in a bowl. Add the soft butter, warm milk and the eggs and knead everything into a smooth dough. Cover the bowl and let it rise in a warm place for about 30 min. to 1 hour
Combine Flour yeast sugar, salt, milk, egg and butter and pre-dough. Knead for 7 minutes 
Knead for about 7 minutes until smooth. Let rise at warm place 
Yeast dough will double in size
4.Knead the dough again briefly and then roll out into a rectangle on a floured work surface.
5: Tip: I roll out the yeast dough so large that it should fit on a normal baking sheet.
6.Now spread the pudding and raisins (and nuts) evenly on the dough and roll everything up tightly into a roll. Cut the dough roll into approx. 1 inch or 2.5 cm slices and place on a baking tray lined with baking paper.
Spread Pudding on top of rolled out yeast dough 
Roll yeast dough with pudding filling
Slicing the Pudding dough roll: You could use a string or slice the dough with a knife 1″ thick. Place the swirls on the cookie sheet covered with parchment paper. Let roll rise for another 15 minutes.
7.Baking: Bake in the oven at 390 F or 200° C for approx. 15 to 20 min. In the meantime, heat the jam and spread it on the finished buns. Dry the pastry on a wire rack or let it cool.
Let cool and refrigerate up to 3 days. Heat for 30 seconds in the microwave to soften. Enjoy
Vanilla Pudding Swirls
Ingredients
- Yeast dough:
- 125 ml milk
- 1/2 cup butter
- 4 cups all purpose flour
- 1 packet active dry yeast
- 4 tbsp sugar
- 1 tsp vanilla extract
- 2 eggs (size M)
- Filling:
- 2 packets Pudding Powder vanilla flavor (cooking type like Dr. Oetger)
- 1/2 cup sugar (omit if using other type of pudding powder that already has sugar)
- 750 ml milk
- Optional: 1/2 cup raisins (or dried cranberries).
- Optional: Nuts like crushed almonds or cashews.
- Brushing after baking:
- 4 tbsp apricot jam
- 2 tbsp water
You can substitute raisins with dried cranberries. Nuts like crushed almonds or cashews can be added.
Instructions
- For the dough, heat the milk in a small saucepan and melt the butter in it.
- Carefully mix the flour with dry yeast in a mixing bowl.
- Add the remaining ingredients and the warm milk butter mixture.
- Mix with a dough hook mixer briefly on the lowest setting, then on the highest setting for about 5 minutes to form a smooth dough.
- Let dough rise for at least 30 min.
- Meanwhile prepare the Pudding: Cook the pudding from pudding powder, add sugar if necessary, and 700 ml. milk and cook according to the packet instruction.
- Stir in the raisins and nuts.
- Place cling film directly on the surface of the hot pudding so that no skin forms.
- Let the pudding cool.
- Line the baking sheet with baking paper.
- Sprinkle the risen dough lightly with flour, remove from the bowl and knead again briefly on the lightly floured work surface.
- Roll out the dough into a rectangle (24″ x 16″) and spread with the pudding.
- Roll up the dough from the short side, cut into slices about 2 cm thick.
- Place 6-8 slices spaced on the baking sheet covered with baking paper.
- Let the custard rolls rise again in a warm place until they have visibly enlarged.
- Preheat the oven to 390 F (200 C) or 370 F convection.
- Bake for about 15 min.
- Strain the apricot jam through a sieve, reduce slightly with water, cook down to reduce.
- Brush the pastry with Apricot jam water mixture immediately after baking.
- Let the Pudding buns cool on a wire rack.
Notes
Best when eaten fresh. Keep in the refrigerator for up to 3 days, or freeze. Place leftover Vanilla pudding buns in the microwave for 30 seconds before devouring.
