Custard Rolls

First, a custard is cooked according to the instructions on the package, but only with 450 ml of milk. Cover the pudding with cling film to prevent skin from forming and let it cool. A baking custard cream without boiling is even faster, mixed with 450 ml of milk. But only prepare this shortly before use.

Put the pre-warmed flour for the yeast dough in a bowl. Dissolve the butter in warm water and warm milk. Add sugar, vanilla sugar and a pinch of salt to the flour and crumble the yeast into it. Now stir everything slowly with the dough hook and pour in the lukewarm liquid with water, milk and butter.

Then add the egg and knead the dough for about 5 minutes on a low level, until the dough comes off the edge of the bowl. If the dough is too sticky, add a little flour if necessary. If it is too crumbly, maybe add some milk.

Once the dough has been kneaded, cover it and put it in a warm place for about 1 hour to rise. Grease a 28 cm springform pan.

After the walking time, the dough should have visibly doubled. Roll out the dough on a floured work surface approx. 40 x 60 cm. Now brush with the prepared, cooled pudding, leaving a distance of about 3 cm from the edge.

Now the dough is carefully rolled up from the long side. Then cut the roll into 4 cm wide pieces and place them side by side with a little space in the greased springform pan. Cover the finished snails in the mold again and let rise for 30 minutes.

Meanwhile preheat the oven to 180 ° C O / U heat.

After the walking time, mix the milk with the egg yolk and brush the custard rolls with it. Then bake in the preheated oven for about 35 minutes until golden.