Lactose and fructose-free pudding sandwiches

Delicious for coffee or perhaps lunch: Pudding sandwiches! With the help of our lactase drops, you can make your own delicious pudding buns and also lactose and fructose-free!

Preparation time: 20 minutes+ 1 hour rise and cool time + 10 minutes oven time

To make enough dough for 7 pudding buns you will need:

• 1 drop of lactase drops
• 120 ml mil, lukewarm
• 8 grams of dried yeast
• 150 grams of flour, sifted
• 10 grams of lactose-free butter, at room temperature and in pieces
• 10 grams of sugar from dried glucose syrup
• 1 egg, beaten
• 2 grams of salt
• 10 grams of sunflower oil
• powder sugar from rice syrup

For the lactose-free crème patisserie you will need:

• 2 drops of lactase drops
• 300 ml milk
• 1 vanilla pod, pulp scraped out
• 3 egg yolks
• 50 grams of sugar from dried glucose syrup
• 25 grams of cornstarch
• 25 grams of lactose-free butter at room temperature

Extra requirements: a mixer or food processor with whisk, a piping bag with serrated nozzle.

How do you make it?

1. Put 1 drop of lactase in the milk for the rolls and 2 drops in the milk for the crème patisserie. Leave this in the fridge for 24 hours. Now the milk is mostly lactose-free and you can use it. If you want to make a carton of milk lactose-free right away: drop 5-8 drops of lactase in a 1-litre carton of milk.
2. For the buns, mix half the milk with the yeast and leave to stand for 5 minutes.
3. Put the flour in a bowl, pour in the yeast mixture and add the remaining milk, butter, sugar, 3/4 of the egg and salt.
4. Knead into a nice ball of dough.
5. Shape the dough into 7 balls and let them rise for 15 minutes, covered.
6. Roll out each ball into a circle of about 10 cm, but leave a little rim on both sides. Brush one half with sunflower oil and fold in half. Place them on a sheet of baking paper.
7. Brush the top with beaten egg and leave them to rise for 45 minutes covered with cling film.
8. Preheat the oven with a baking tray in it to 220 degrees Celsius. Place the rolls with the baking paper on the hot baking tray and bake for 8-10 minutes until golden brown.
9. Let them cool completely and then fold them open at the edges.
10. For the crème patisserie, heat the milk and vanilla pod with the vanilla pulp in a pan. Bring this just to the boil and simmer gently for 10 minutes.
11. Whisk the egg yolks with the sugar and cornstarch in a mixer or food processor for 3-4 minutes until white and creamy.
12. Pour the milk mixture into the egg yolk mixture, stirring through a sieve.
13. Pour this back into the pan and cook gently over medium heat, stirring with a whisk.
14. Remove the pan from the heat and whisk in the butter until melted. Leave this in the fridge to cool down.
15. Put the cooled crème patisserie in a piping bag with a serrated nozzle and pipe the crème patisserie into the buns.
16. Sprinkle with the icing sugar.

Special also for people with fructose intolerance. Now you can enjoy your delicious, homemade, and not unimportant: lactose-free pudding rolls!