Pudding-Taler with fruit cocktail

Name: Pudding-Taler with fruit cocktail
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Ingredients: 25 g Butter; 350 ml Milk; 1/2 cube (21 g) Yeast; 250 g Flour; 1 egg (size M); 75 g Sugar; 7-10 Tbsp Salt; 1 package bake-proof pudding cream "vanilla flavour" (without cooking); 1 can(s) (425 ml) Cocktail Fruit; 1 package glaze; 7-10 Tbsp Flour; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 10

25 g Butter
350 ml Milk
1/2 cube (21 g) Yeast
250 g Flour
1 egg (size M)
75 g Sugar
7-10 Tbsp Salt
1 package bake-proof pudding cream "vanilla flavour" (without cooking)
1 can(s) (425 ml) Cocktail Fruit
1 package glaze
7-10 Tbsp Flour
baking paper

Directions

1
Melt the butter. Add 100 ml of milk, warm up lukewarm and dissolve yeast in it. Put flour, egg, sugar and salt in a mixing bowl. Add the milk mixture and knead with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes
2
Knead the yeast dough again, divide into 10 equal pieces and roll out into circles (approx. 9 cm Ø) on a floured work surface or press flat. Put the dough circles on 2 baking trays lined with baking paper and let them rise again for about 10 minutes, covered.
3
Stir pudding powder into 250 ml cold milk and whip for approx. 1 minute. Immediately spread the cream evenly over the thalers. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes. Take out, let cool on a cake rack
4
In the meantime, drain the cocktail fruits, collect the juice and fill up to 250 ml with water. Drain the fruit well on kitchen paper and spread it on the cooled down thalers. Mix cake glaze powder with fruit juice in a pot. Bring to the boil and let it boil for about 1 minute. Spread the cake glaze over the fruit from the middle and let it set for about 1 hour
5
Waiting time approx. 40 minutes