Pudding Custard Rolls (Czech Pudinkové šneky)
User Reviews
5.0
6 reviews
Excellent
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Prep Time
30 mins
-
Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 52 mins
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Servings
12 pieces
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Calories
288 kcal
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Cuisine
Czech
Pudding Custard Rolls (Czech Pudinkové šneky)
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Czechs are great bakers, and this sweet recipe for pudding custard rolls is proof! We call them Šneky (Snails) because their spiral shape resembles a snail's shell. Let’s bake!
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Ingredients
Yeast dough:
- 3 ½ cups all-purpose flour (or bread flour)
- 1 cup milk
- 2 pieces yolk
- ¾ tick unsalted butter softened at room temperature
- ⅓ cup granulated sugar
- 1 ½ teaspoons active dry yeast
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Pudding custard:
- 1 ¾ cups milk
- 4 Tablespoons cornstarch
- 4 Tablespoons granulated sugar
- ¼ teaspoon vanilla extract
Misc.:
- ⅓ cup golden raisins
- 1 egg white for eggwash (or a whole egg)
- 2 Tablespoons powdered sugar for final sprinkling
Instructions
- Add 3 ½ cups all-purpose flour to a bowl and make a small well in the center. Warm 1 cup milk to 100-110°F (38°C). Pour ¼ cup into the well, add a pinch of sugar and 1 ½ teaspoons active dry yeast, then, using a fork, stir in some flour from the edges of the well to form a semi-liquid mixture. Let it rest in a warm place until bubbly, about 15 minutes.
- Heat the remaining milk briefly to make it warm. Add ¾ stick unsalted butter, cut into pieces, and let it melt—it does not need to be fully melted. Add ⅓ cup granulated sugar, ¼ teaspoon salt, ½ teaspoon vanilla extract, and 2 pieces yolk, then whisk everything together with a fork.
- Pour the liquid mixture into the bowl with the activated yeast. Using a mixer with a hook attachment, knead on low until combined, then on medium-high for 8 minutes. The dough should be smooth and elastic.
- Turn the dough out onto a work surface; it should not stick when kneaded well. Shape it into a ball and place it in a clean bowl. Cover with a tea towel or plastic wrap and let it rise in a warm place until doubled in size.
- While the dough rises, prepare the vanilla pudding. Heat 1 ¾ cups milk in a saucepan over medium-high heat. Remove ½ cup of the warm milk and whisk it with 4 Tablespoons cornstarch, 4 Tablespoons granulated sugar, and ¼ teaspoon vanilla extract until smooth and lump-free. When the remaining milk starts to boil, take it off the heat. Gradually whisk in the cornstarch mixture, then return the saucepan to the stove and cook at a gentle boil for 1 minute, whisking constantly. Set aside. Cover the pudding surface with plastic wrap to prevent a skin from forming, and let it cool to room temperature.
- Roll the dough into a neat rectangle about ¼ inch (0.5 cm) thick. Briefly whisk the pudding with a hand mixer, then spread it evenly over the dough, leaving a ½-inch (1.5 cm) free space around the edges. Sprinkle ⅓ cup golden raisins over the pudding. Starting from the longer side, roll the dough tightly, ending with the seam side down.
- Use a thin, serrated knife to cut the roll into 1-inch (2.5 cm) slices. Arrange the slices on a parchment-lined cookie sheet, leaving at least 1 inch (2.5 cm) of space between them for proofing and to prevent them from sticking to each other during baking. Cover with a clean tea towel and let proof for 30 minutes.
- In a small bowl, lightly whisk 1 egg white leftover from making the dough. For a glossier surface, you can use a whole egg instead. Brush the Šneky rolls on all sides. Bake in a preheated oven at 360 °F for 22 minutes. Once baked, let the rolls cool on the baking sheet or transfer them to a cooling rack.
Notes
- The basic recipe makes 12 palm-sized Šneky rolls.
- SERVING: Like most pastries made with yeast dough, these Šneky are best enjoyed on the day they are baked. Serve them as a snack or pair them with a cup of coffee or tea. For a finishing touch, I recommend sprinkling them lightly with powdered sugar before serving.
- STORAGE: Place the cooled Šneky in a resealable plastic bag. They will stay fresh at room temperature for 2-3 days. If stored in the refrigerator, they will last 5-6 days. Šneky also freeze well. If you plan to freeze them, avoid sprinkling with sugar. Place them in a freezer-safe bag or airtight container and store in the freezer for up to 3 months.
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
48g
(16%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
24mg
(8%)
Sodium
77mg
(3%)
Potassium
165mg
(5%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
271IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 77mg | 3% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 271IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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