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Pudding Custard Rolls (Czech Pudinkové šneky)
5 from 6 votes

Pudding Custard Rolls (Czech Pudinkové šneky)

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!

Prep Time
30 mins
Cook Time
22 mins
Additional Time
2 hrs
Total Time
2 hrs 52 mins
Servings: 12 pieces
Calories: 288 kcal
Cuisine: Czech

Ingredients

Yeast dough:
  • 3 ½ cups all-purpose flour (or bread flour)
  • 1 cup milk
  • 2 pieces egg yolk
  • ¾ tick butter softened at room temperature, unsalted
  • 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 for eggwash (or a whole egg, white
  • 2 Tablespoons powdered sugar for final sprinkling

Instructions

    Cup of Yum
  1. 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.
  2. 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. 
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 12 pieces

Amount Per Serving

Calories 288

% 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.