Pudding rolls with vanilla

Ingredients for 1 servings:

• 500 g flour
• 1 packet of dry yeast
• 250 ml milk, lukewarm
• 50 g sugar
• 1 pinch of salt
• 1 egg(s)
• 75 g butter, soft
• 1 tsp vanilla extract
• possibly grease for the tray
• 1 packet of vanilla pudding powder
• 500 ml milk
• 2 tbsp sugar
• 200 g powdered sugar
• 3 tsp lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

for one baking tray, makes about 15 snails

For the yeast dough, mix the flour with the dried yeast. Add the sugar, vanilla extract, and salt and mix together. Finally, add the milk, butter, and egg and knead with a dough hook for about 5-10 minutes. Then let the dough rise in a warm place for about 1 hour. In the meantime, cook the pudding according to the instructions and let it cool slightly. Once the yeast dough has risen properly, knead it again and then roll it out into a rectangle measuring 30 x 50 cm. Spread the dough sheet with the pudding and then roll it up from the long side. Now, using a sharp knife, cut out pieces about 3 cm wide and place them well in between on a baking sheet lined with baking paper or greased. Preheat the oven to 180°C (top/bottom heat) and bake the snails on the middle shelf for about 15-20 minutes until golden brown.