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?
- 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.
- For the buns, mix half the milk with the yeast and leave to stand for 5 minutes.
- 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.
- Knead into a nice ball of dough.
- Shape the dough into 7 balls and let them rise for 15 minutes, covered.
- 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.
- Brush the top with beaten egg and leave them to rise for 45 minutes covered with cling film.
- 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.
- Let them cool completely and then fold them open at the edges.
- 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.
- Whisk the egg yolks with the sugar and cornstarch in a mixer or food processor for 3-4 minutes until white and creamy.
- Pour the milk mixture into the egg yolk mixture, stirring through a sieve.
- Pour this back into the pan and cook gently over medium heat, stirring with a whisk.
- Remove the pan from the heat and whisk in the butter until melted. Leave this in the fridge to cool down.
- Put the cooled crème patisserie in a piping bag with a serrated nozzle and pipe the crème patisserie into the buns.
- 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!