Monday, March 28, 2011

Puddingbroodjes

I've had several people asking me when I was going to make puddingbroodjes, a sweet roll filled with a vanilla cream pudding and dusted with powdered sugar.

I don't have much with these rolls. As a solid bread lover, the roll is too fluffy and too sweet for me, but these rolls are a huge favorite with the Dutch. Also called roombroodjes, cream rolls, they often show up at coffee time or on special occassions.

The puddingbroodjes fall in the same category of messy, drippy and powdery pastries like the tompoes or the Bossche bol. You'll either have a dab of cream on your face, powdered sugar on your nose or worse, on your black suit. Heed caution! I sometimes wonder if half of the desserts we have in Holland are not purely based on our schadenfreude sense of humor and affection for practical jokes.

Nevertheless, here goes. There are two ways of making this: you either buy store-bought rolls and store-bought pudding and assemble the dessert at home, or you bake it from scratch. The recipe below is for you let's-make-it-from-scratch people.

All others, find a nice sweet Hawaiian type roll, buy a package of instant vanilla pudding, some whipping cream, powdered sugar and a gallon of milk. Whip the cream with the pudding powder until it's sturdy enough to hold if you want a fluffier cream, or just plain make the pudding per manufacturer's instructions, split the rolls on top, fill with the cream or pudding, dust generously with powdered sugar, pour yourself a glass of milk, kick back and relax while the rest of us wait for the dough to rise (and rise again, and again) and fret over burning our pastry cream.

Maybe you can offer us one of your puddingbroodjes while we wait for ours :-)

Puddingbroodjes
2 1/2 cups of flour (500grm)
1 cup and two tablespoons of milk (250ml), warm
1/2 stick of butter (40gr)
2 tablespoons of powdered milk
1/3 cup of sugar
1 teaspoon of salt
2 teaspoons of active dry yeast

Melt the butter in the warm milk. Mix all the dry ingredients, add the warm milk and knead into a sweet, supple dough. Oil a bowl, add the dough and turn over: cover and rise until doubled in size. Punch down, knead once or twice carefully, and rise again. Cut in eight pieces, roll into round or elongated shapes. Grease a baking pan, place the rolls in it and let rise one more time. Heat the oven to 400F, brush the rolls with milk and bake in about 15-20 minutes. Cool on rack.

Pastry Cream
1 cup of milk
1 tablespoon of pure vanilla essence (or 1 vanilla bean)
3 egg yolks
1/4 cup of sugar
1/4 cup of flour

Warm the milk, add the vanilla bean and steep for 15 minutes. Mix the egg yolks with the sugar, add the flour, one tablespoon at a time. Stir until creamy.

Take the vanilla bean out of the milk, open it up and scrape out the seeds (or add the vanilla essence to the milk) and stir. Take one tablespoon of warm milk and stir it into the egg yolk mix, then stir in the rest of the flour. Carefully stir all this back into the warm milk into the pan, put it back on a low heat and stir until it becomes a thick mass. Take off the stove and cover with a piece of plastic, to avoid forming a skin when it cools down.

When the rolls have cooled, make an incision along the top length of the roll and pipe the pastry cream inside, adding a decorative strand across the top. Dust with powdered sugar, grab a napkin and a glass of milk and enjoy!

2 comments:

  1. I don't have dry milk or coffee cream powder and everywhere i look on the internet says use more milk or water, what do you suggest?

    thanks Sam

    ReplyDelete
    Replies
    1. Sam, don't use more water or milk, keep the liquids as is unless you need a bit more to get the dough to knead well. Just skip the dry milk, you'll be fine.

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