Vanilla Pudding Rolls with Raisins
It was my sister who made me think of this recipe. She told me she had a craving and asked if I knew the recipe for rolls with raisins and vanilla. Well, I didn't know it perfectly, but I learned. I got inspiration from several sources and came out what you see in the picture. The rolls were delicious, fluffy and fragrant, so it was worth it.
Out of these quantities, I made two large trays or three smaller ones. If you want to make less, adjust the recipe accordingly.
I repeated the recipe, trying to make some changes in it, but this variant remains the best and most beautiful. Surely, you can replace vanilla cream with a filling made from cheese + eggs + sugar + vanilla - it would be even faster.
One more thing, the rolls will be tastier (a little sticky, though) if you sprinkle over with milk syrup. When the rolls are fresh, they can go without. On the second day, the simple ones were good, but not so tender. The ones brushed with syrup were even better. Choose what's the most suitable for you and the people you cook for.
Prepare the vanilla pudding at least a few hours before, or even overnight - to make sure it's properly cooled.
I prepared it quickly, in the microwave, but you can use any recipe you like.
When the pudding is ready, we start making the rolls.
Dissolve the yeast in warm water.
Combine the flour with sugar (100g), powdered milk and salt.
Then add the dissolved yeast, eggs, and melted butter to the flour.
Mix well with a spatula or spoon until the dough comes together.
Turn the dough out onto the floured table and knead for another 5-10 minutes.
Move back into the bowl and let rise for about 1 hour.
This is what it looks like after it's raised.
Remove from the bowl and flatten, using flour. Spread out into a sheet about 5mm thick, preferably square.
Spread the sheet evenly with vanilla pudding.
Sprinkle over with raisins.
Roll up the sheet as tightly as possible.
Cut this log into slices, about 1 cm thick.
Move these snail slices onto a baking sheet. With a knife, open the edges a little more.
Leave space between them, they will rise quite a lot.
Grease with egg wash and let rest for about 15 minutes.
Meanwhile, preheat the oven to 180 degrees C. After they have rested, bake the snails in the oven for 30-40 minutes.
In the meantime, make the milk syrup (with vanilla, if you want). Bring the milk to the boil and dissolve 50g of sugar in it.
When the snailes are brown and beautiful, remove from the oven and brush with plenty of milk syrup.
I would actually bathe them in syrup, so that they absorb as much as possible and stay tender.
Allow to cool properly.
You can see the snails which have been brushed with the milk syrup, on the left, and the simple ones, without the syrup. The difference is not big when you look, but when you taste, later.
Fluffy and tasty they are anyway.
Be very careful, they are sinful - you just can't stop eating :)
Enjoy!
