These supersized, ultra fluffy, ultra-soft, and absolutely delicious blueberry-black currant rolls make the perfect weekend brunch or afternoon dessert.
Sweet sticky buns full of blueberries, black currants and a vanilla pudding - a twist on the classic German Beeren Schnecken!
This is one of the pastries you will always find in bakeries throughout Germany. They are either filled with raspberries, nuts, pudding, or poppyseed. Sometimes there are baked with streusel on top which is also very delicious. I love them all.
To give them a little twist I used blueberries and black currants that I found frozen online. However, since currants are difficult to come by here in the US you can use really any berry combination or make it all blueberry. These pastries are sweet and sticky, but oh so yummy. A little sinful for sure π
You also might be interested in these recipes:
Tips for making sticky buns ahead:
Make-ahead (overnight) rolls: After rolling the berry roll up, cut them into equal pieces. Arrange them in a prepared baking pan. Cover the pan with cling wrap and refrigerate overnight. The next morning, remove from the refrigerator and allow to rise on the kitchen counter for 45 minutes to 1 hour. Then bake, and ice the rolls.
Freezing Instructions: Un-baked berry rolls can be frozen (before the second rise step). Wrap the rolls tightly in plastic wrap. Thaw overnight, then allow the dough to rise for 1 hour at room temperature. Brush with melted butter, then bake at 350ΒΊ F (180ΒΊ C) 20-25 minutes. Frost and enjoy!
Baked berry rolls can be frozen for up to 2 months. Thaw overnight in the refrigerator, and warm up before eating. Dough proofing tips: A yeast dough will rise at room temperature ( 74ΒΊ F, 24ΒΊ C) for about 1 to 1 Β½ hours. However, on a cold day, you can speed up this process by turning on your oven for a few minutes until the temperature reaches about 75 degrees F. Turn the oven off and place the covered dough bowl inside. After 30 to 45 minutes your dough should be doubled in size, and ready to use.
Like to support my work? If you would be so kind and have a moment to spare, I would be so happy to hear from you! If you enjoyed this recipe, please come back to comment and leave a 5 -star rating below. You can also follow us on YouTube, Instagram, Facebook, Pinterest or subscribe to our newsletter to be the first when new recipes are live!
Recipe
Blueberry-Black Currant Pudding Rolls
Ingredients
Yeast Dough
- 3 Β½ cups flour
- 1 tablespoon active dry yeast
- Β½ cup unsalted butter, room temperature
- ΒΌ cup sugar
- 1 egg
- 1 ΒΌ cup milk, slightly warm about 95 degrees F
Filling
- Β½ cup vanilla pudding
- 2 cups berries (I used blueberries and black currants)
- 2 tablespoon to 3 tbs sugar (depending on how sweet/sour the berries are)
Glaze:
- 1 cup powdered sugar
- 3 tablespoon lemon juice
Instructions
- Preheat Oven to 350Β° F (180 Β° C)Prepare a 9-inch (23 cm) baking pan This dough is best done with a kitchen machine that has a dough hook attachment. If not available, kneading by hand is fine.1. In a big bowl add the flour and make a well in the middle. Add to the middle the yeast, 1 tablespoon of sugar, and ΒΌ cup of milk. (Take that away from the ingredients listed - So, 1 ΒΌ cup milk minus the ΒΌ cup milk for the well)2. Stir with a fork the yeast mixture that was added to the middle. Including a little bit of the flour from the sides. Let the mixture rest for 5 to 10 minutes. It will be bubbly.3. Add the butter, egg, and the rest of the sugar to the well. Mix everything together, pouring slowly the milk into the dough. 4. Knead until the dough becomes smooth. If the dough is too sticky drizzle a little bit more flour and continue to knead, about 1 tablespoon at a time. 5. Form a ball and cover the bowl with a plastic wrap, or kitchen towel. Let the dough rest for about 1 to 1 Β½ hours. The dough should rise and double in size.In the meantime make the Filling: Cook half of the vanilla pudding box according to the package. Transfer the pudding to a small bowl, and cover tightly with plastic wrap. Set aside.Fill the Roll:Punch the risen dough down, then transfer the dough to a lightly floured work surface. Using a rolling pin, roll out your dough to a big rectangle.Pour the vanilla pudding over the dough and spread it out evenly. Then cover with the berries, and a little sugar if the berries are a little sour.Starting at the top narrow side, carefully roll the dough tightly together. Cut the roll into 8 equal portions. Arrange the pieces into a well-greased loaf pan. Cover with foil, and allow to rise again for 30 minutes. If you like you can add a few dots of butter over the rolls for extra softness. About 2 tablespoons. Then bake the rolls for about 20 to 25 minutes. Remove pan from the oven and allow to cool on a wire rack for 10 minutes.Icing:Whisk the icing ingredients together and drizzle over the warm rolls. Cover tightly the leftover frosted or unfrosted rolls and store up to 3 days at room temperature.
COMMENTS