- 425 ml + 5 tbsp. milk
- 7 tbsp. sugar
- 1 packet vanilla pudding powder (to cook)
- 1/2 cube fresh yeast
- 250 g Küchenmeister Wheat Flour T405
- 1 egg
- 30 g soft butter
- 1 jar sour cherries
To begin with prepare the pudding. Bring 350 ml of milk to a boil. Mix together 5 tbsp. of milk, 3 tbsp. sugar and the pudding powder together. Stir this into the boiling milk. While stirring constantly bring the pudding to a boil. Transfer the pudding into a bowl, and cover with cling film. To stop a skin from forming make sure the cling film touches the pudding surface. Leave the pudding to cool.
In the meantime, warm up 75 ml of milk. Crumble and dissolve the yeast into the milk. Stir in 1 tbsp. of sugar and leave covered for 10 minutes. Sieve the flour into a large bowl and add 3 tbsp. of sugar and a pinch of salt. Add the yeasted milk, egg, and butter and mix well. Knead the dough until it has pulled together and is smooth and elastic. Cover and leave the dough in a warm place for ca. 30 minutes, or until it has doubled in size.
Using a sieve drain off any extra liquid from the cherries. Knead the dough one more time. On a lightly floured surface roll the dough into a rectangle. Spread the cooled pudding evenly on the dough, making sure to leave a 2cm edge free. Evenly distribute the cherries on top of the pudding. Starting from one of the longer sides roll the dough, and slice into 12 slices.
Place the slices on two lined baking trays. Bake the trays one after another in a preheated oven (electric 200 °C/convection 175 °C) for 20 minutes. Take the pudding snails/swirls out of the oven and allow to cool on a wire rack. Finished!