Currant pudding yeast pastries

Ingredients for 6 servings:

• 500 g flour, wheat flour
• 60 g butter or margarine
• 80 g sugar
• 1 pinch of salt
• 1 pack of yeast (dry yeast) or 1 cube of fresh
• 200 ml milk
• 1 egg(s)
• 1 pack of pudding powder, vanilla
• 3 tbsp sugar
• 1 vanilla pod(s), pulp scraped out
• ½ tsp orange peel, grated
• 500 ml milk
• 1 jar jam, blackcurrant jam
• 1 egg yolk

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Recipe from Grandma from Strehlen in Silesia

Sift the 500g of wheat flour into a bowl and make a well in the center. Add the yeast and some of the 80g of sugar. Then mix the mixture with a little lukewarm milk to form a pre-dough and cover with flour from the edge of the well. Cover with a clean tea towel and let the pre-dough rise in a warm place for about 15 minutes. An ideal oven temperature is around 30-40°C, so with just the light on. After this initial rise, use the dough hook on a hand mixer to mix the remaining dough ingredients into the pre-dough: the butter, the remaining sugar, the rest of the milk, and the egg. Once everything is well mixed with the dough hook on the hand mixer, knead the dough thoroughly again with your hands and then form it into a ball. Return the dough to the mixing bowl, dust it with a little flour, cover the bowl again with the clean tea towel, and return the dough to the oven for a second rise. Here the dough needs to rise for 30 minutes. In the meantime, cook a pudding from the half liter of milk, the pudding powder, the 3 tablespoons of sugar, the scraped seeds of the vanilla pod (you can also use vanilla sugar, but fresh seeds taste more aromatic), and the grated orange peel, according to the instructions on the vanilla pudding powder package. This needs to cook for a good 5 minutes, stirring constantly, being careful not to burn! Then let it cool. Knead the risen yeast dough again thoroughly and then form into 6 equal-sized balls. Place these on a baking sheet lined with baking paper and flatten the balls in the center, leaving a rim around the outside. Cover the baking sheet with the clean tea towel and return it to the lit oven. Let the yeast pastries rise for the third time. Remove the yeast pastries from the oven after 25 minutes. Now preheat the oven to 190°C. Spread a generous tablespoon of blackcurrant jam (cherry jam is also an option) into the hollow in each pastry case and then fill it with custard until the hollow is completely filled. Whisk the egg yolk and brush it over the edges of the yeast dough. Bake the pastries in the oven at 190°C (375°F) on the second rack from the bottom for approximately 15-18 minutes, until they have a beautiful golden brown edge.