Yeast rolls with pudding filling

Ingredients for 16 servings:

• 120 ml water, warm
• 120 ml milk (1.5% fat), warm
• 1 m.-sized egg(s)
• 75 g butter (half-fat butter), soft
• 65 g sugar
• 6 g salt
• 235 g spelt flour
• 235 g wheat flour, wholemeal
• 1 packet of dry yeast
• 150 ml milk (1.5% fat)
• 50 g sugar
• 25 g cornstarch
• 1 pack of flavoring (bourbon vanilla flavoring)
• 1 egg yolk
• 1 egg(s)
• 1 tbsp milk (1.5% fat)
• 2 tsp sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 30 minutes

made from spelt and wholemeal wheat flour

Dissolve the yeast and sugar in the milk and water. Cover and let rise for about 20 minutes. Whisk the egg with the butter and salt, then add to the yeast mixture. Gradually stir in the flour. Knead the dough briefly and let rise, covered, for 1 hour. In the meantime, prepare the filling. Whisk the cornstarch with half the milk until smooth, then stir in half the sugar and the egg yolk. Bring the remaining milk to a boil with the remaining 25g of sugar and the flavoring. Remove the pan from the stove and slowly stir in the cornstarch mixture. Return the pan to the stove and continue stirring over medium heat until the pudding mixture is firm. Let cool. Shape the dough into 16 rolls of any size. Fill each with a teaspoon of pudding. Let the finished rolls rise for another hour. Preheat the oven to 180°C (convection/fan). Whisk the egg with the milk and sugar. Brush the yeast rolls with the flour. I bake them in about 20 minutes. Let the finished rolls cool on the baking tray (cover with a dry cloth and place aluminum foil over them).