John Myers
Custard Rolls with Cranberries
The perfect custard rolls with cranberries recipe with a picture and simple step-by-step instructions.
- Dough:
- 125 ml Milk warm
- 100 g Butter
- 25 g Yeast fresh
- 1 pinch Salt
- 50 g Sugar brown
- 500 g Spelled flour
- 0,5 Vanilla pod scraped out
- 2 Eggs
- Filling:
- 2 packet Custard powder
- 750 ml Milk
- 80 g Sugar brown
- 0,5 Vanilla pod scraped out
- 100 g Cranberries
- Extra:
- 3 tbsp Maple syrup
- Melt the butter in the warm milk, crumble the yeast into it. Add a pinch of salt.
- Put the flour in a bowl and pour the milk mixture into a well. Spread some flour over it and let it ferment for 10 minutes!
- Meanwhile, make pudding with the above ingredients. Roughly chop the cranberries and add. Let cool down!
- Add the sugar, eggs and vanilla pod to the prepared flour mixture and knead well. Let rise for about 30 minutes!
- Roll out the dough on a little flour. Approx 40/60 cm. Spread the pudding on top and roll it up tightly!
Preheat the oven to 200 degrees!
- Cut the pudding roll into approx. 2 cm thick slices and place the slices on 2 baking sheets lined with baking paper and bake for 15-25 minutes each. Depending on the desired tan! 🙂
- After baking, place on a wire rack, brush with maple syrup and let cool down! Makes about 20 snails!
- I baked the front snails a little shorter and the back ones longer! Something for every taste! 🙂
Facebook Comments