Pudding pastries according to Peiri

Ingredients for 1 servings:

• 255 g flour
• 1 pinch of salt
• ½ cube of fresh yeast
• 30 g butter
• 30 g sugar
• 150 ml milk
• 1 egg(s)
• 500 ml milk
• 40 g sugar
• 1 package vanilla pudding powder with bourbon vanilla
• 1 package vanilla pudding powder with bourbon vanilla
• 300 g flour
• 150 g sugar
• 175 g margarine
• 2 tbsp lemon juice
• some powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

without nuts

For the yeast dough: Mix the flour, a pinch of salt, and yeast in a mixing bowl. Heat the butter, sugar, and milk in a saucepan until not too hot. Remove from the heat, stir in the egg, and immediately pour it into a running stand mixer fitted with a dough hook. Knead the dough on speed two for about 10 minutes. The dough should be neither too stiff nor too runny. Cover and let the dough rise in a warm place. For the pudding: Meanwhile, make a pudding from the milk, sugar, and pudding mix. For the crumble: Mix the pudding mix with the flour in a bowl. Heat the sugar and margarine together in a saucepan and pour over the pudding-flour mixture. Use a hand mixer to mix into crumble. After the resting time, divide the yeast dough into about 6-8 equal pieces and shape them into balls. Cover the dough balls with a towel and let them rest for another 25-30 minutes. Meanwhile, preheat the oven to 150°C (fan oven). After resting, roll out the dough balls with a thin wooden stick. Place them on a baking sheet, brush with water, and spread the sprinkles on top. Place a generous dollop of pudding in the center. Alternatively, spread the pudding on the rolled-out dough and cover with sprinkles, or brush the dough with water and cover only with sprinkles. Bake the balls for about 20-25 minutes. If you like, you can decorate them with icing after baking and cooling. Cut the balls in half without the pudding filling and fill them with pudding.