Copenhageners with vanilla pudding and rhubarb

Name: Copenhageners with vanilla pudding and rhubarb
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 200 g Rhubarb; 150 ml red currant juice © no longer on sale; 7-10 Tbsp !!©; 2 packages Vanillin sugar; 125 g Sugar; 1 package Sauce powder "Vanilla flavor; 250 g Flour; 1 bag of dry yeast (contents correspond to 1/2 cube fresh yeast); 1 pinch Salt; 25 g Butter; 1 egg (size M); 125 ml Milk; 1 Egg yolk (size M); 1 TABLESPOON Whipped cream; 150 g Vanilla cream pudding with Bourbon vanilla; 50 g flaked almonds; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp ground pistachios, icing sugar and mint

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

200 g Rhubarb
150 ml red currant juice © no longer on sale
7-10 Tbsp !!©
2 packages Vanillin sugar
125 g Sugar
1 package Sauce powder "Vanilla flavor
250 g Flour
1 bag of dry yeast (contents correspond to 1/2 cube fresh yeast)
1 pinch Salt
25 g Butter
1 egg (size M)
125 ml Milk
1 Egg yolk (size M)
1 TABLESPOON Whipped cream
150 g Vanilla cream pudding with Bourbon vanilla
50 g flaked almonds
7-10 Tbsp Flour
baking paper
7-10 Tbsp ground pistachios, icing sugar and mint

Directions

1
Clean, wash and cut the rhubarb into pieces. Boil up the juice, 1 packet of vanilla sugar and 75 g of sugar. Add the rhubarb and simmer over medium heat for about 2 minutes. In the meantime stir sauce powder and 4 tablespoons of water until smooth.
2
Carefully lift the rhubarb pieces out of the juice with a ladle. Bring the juice to the boil again, stir in the sauce powder and simmer for about 1 minute, stirring continuously. Remove from the heat, carefully fold in the rhubarb pieces and let them cool down.
3
For the yeast dough mix flour and yeast in a mixing bowl. Add remaining sugar, salt, remaining vanilla sugar, butter in flakes and egg. Warm the milk in a small pot lukewarm. Add to the flour mixture and work into a smooth dough with the dough hooks of the hand mixer.
4
Cover and leave to rise in a warm place for about 30 minutes. Then knead again with floured hands. Roll out on a floured work surface (approx. 43x28 cm) and cut out 6-7 circles (approx. 14 cm Ø).
5
Place circles on two baking trays lined with baking paper and let them rise again in a warm place for about 20 minutes. Whisk egg yolk and cream with a fork. Press a larger depression in the middle of each circle.
6
Spread rhubarb and pudding evenly in it. Brush the edges of the dough with egg yolk and sprinkle with flaked almonds. Bake the trays one after the other in a preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes.
7
Remove from the oven and serve dusted with pistachios and icing sugar and decorated with mint.