John Myers
Custard Pretzels Filled with Rhubarb
The perfect custard pretzels filled with rhubarb recipe with a picture and simple step-by-step instructions.
- 440 g Butter
- 600 g Flour
- 75 g Sugar
- 2 teaspoon Salt
- 1 cube Yeast fresh
- 740 ml Milk
- 2 Eggs
- 300 g Rhubarb
- 2 packet Baked pudding cream (without cooking)
- 250 g Apricot jam
- First freeze 380 g butter in one piece.
- Mix the flour, sugar, and salt in a bowl. Add 0 g of soft butter in flakes. Add 240 ml milk, eggs and crumbled yeast and knead roughly. Take the dough out of the bowl and knead again on the lightly floured work surface for at least 10 minutes. Put the dough back in the bowl, wet all over with a little oil. Cover with a damp cloth and leave to rest in the refrigerator for 12 hours. Preferably overnight.
- The next day, take the dough out of the bowl, knead well and divide into 7 equal pieces. Roll out each piece into a flat cake about 0.5 cm thick. All flatbreads should be the same shape and size. I put each flatbread on a piece of baking paper, it saves space and they don’t stick together.
- Now take the butter out of the freezer and grate it into coarse chips.
- Place a flat cake on baking paper and distribute part of the frozen butter shavings evenly on top. Then place another flatbread on top, press lightly and sprinkle this with butter shavings. Repeat this step until the last flatbread is on top. The butter dough layered in this way is placed in the cold until further processing.
- Clean and wash the rhubarb, pat dry and cut into small cubes.
- Roll out the butter dough on a floured work surface into an approx. 1 cm thick rectangle (45 x 25 cm). Cut the dough lengthways into 12 strips of equal width (2 cm wide) with a very sharp knife. Halve each strip of dough, place the two strands on top of each other and twist them into a cord. Pull the strand apart slightly. Loop a pretzel out of the dough cord and place on a baking sheet lined with baking paper. Do the same with the remaining strips of dough. Divide the pretzels on 2 baking trays. Let rise for another 15 minutes in a warm place.
- Preheat oven to 200 ° C O / U heat.
- Mix the baking custard cream with 500 ml milk and stir vigorously for approx. 1 minute with the hand mixer. Fill the pudding cream into a piping bag with a perforated nozzle. Squirt the cream into the spaces around the pretzels. Spread the rhubarb on the cream.
- Bake the pretzels in a preheated oven at 200 ° C for about 25 minutes until golden brown.
- Heat the apricot jam with 1 tablespoon of water in a saucepan while stirring for about 5 minutes.
- Brush the still hot pretzels evenly with the jam, avoiding the pudding.
- Let the pastries cool down completely and serve.
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