{"id":4273,"date":"2023-07-16T21:34:10","date_gmt":"2023-07-16T18:34:10","guid":{"rendered":"https:\/\/nukhetintarifdefteri.com\/?p=4273"},"modified":"2025-09-30T14:03:56","modified_gmt":"2025-09-30T11:03:56","slug":"puddingbrezel","status":"publish","type":"post","link":"https:\/\/www.nukhetintarifdefteri.net\/en\/puddingbrezel\/","title":{"rendered":"Puddingbrezel Recipe \u2013 Sweet Classic from German Bakeries \ud83c\udde9\ud83c\uddea\ud83e\udd68"},"content":{"rendered":"
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How to make pudding brezel?<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Puddingbrezel\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Introduction<\/h4>\n

PuddingBrezel is an elegant patisserie classic that takes its name and shape from \u201cBrezel\/Pretzel\u201d, but takes its soul from vanilla cream. At first glance, it looks both familiar and intriguing: a silky pudding in the middle, and a strip of dough that curled around like a fingerprint around it. Puddingbrezel's charm is not only in its appearance, but also in the combination of its soft texture, light sweet dough and warm aromatic notes of vanilla. It is a stylish option that can be preferred especially during coffee times, brunch tables and hosting guests.<\/p>\n

Preparing puddingbrezel at home can be a more accessible destination than you think. The secret of success lies in the flexibility of the dough and the smooth consistency of the filling. The dough, which is run with the right technique, gently swells as it cooks and embraces the filling, while the thin glaze applied when it comes out of the oven gives the surface an elegant shine. The PuddingBrezel recipe brings the \u201cClassic German Patisserie\u201d experience to your kitchen. However, it can be personalized with light touches suitable for the taste, sometimes with orange peel, sometimes with almond notes. In short, PuddingBrezel is both an instructive and rewarding dessert for those who want to step into homemade pastry.<\/p>\n\n

History & Background<\/h4>\n

PuddingBrezel's roots are based on the different interpretations of the \u201cdough + cream\u201d duo in the Central European pastry tradition. The form \u201cBrezel\u201d (pretzel) is a symbolic form that has existed in Germany since the Middle Ages. Over time, this shape has inspired not only salty but also sweet interpretations. When bakeries started using vanilla cream, pudding and fruit fillings to make plain buns attractive, hybrid flavors such as PuddingBrezel were born. The popularity of sweet pastries, which are consumed in the southern regions of Germany, in the morning breakfasts and accompanied by coffee, has been effective in the spread of this recipe.<\/p>\n

The vanilla pudding component has become more refined with the spread of modern pastry techniques in the late 19th and early 20th centuries. Patisseries have tried starch and milk-based creams in different proportions and developed fillings that are both resistant to baking and leave a silky feeling in the mouth. PuddingBrezel is one of the fruits of this quest. Although it reminds us of Pretzel in form, it is a patisserie dessert spiritually. Today, many bakeries and caf\u00e9s in Germany keep PuddingBrezel on their menus with local interpretations, some sprinkle with almonds, some with a light apricot glaze. This flexibility ensures that the recipe maintains its continuity and up-to-dateness. For the general background of Pretzel breszel<\/a> You can see the article.<\/p>\n\n

Serving Suggestions & Variations<\/h4>\n

PuddingBrezel is best served close to room temperature or slightly warm. The vanilla flavor is felt more pronounced when paired with coffee, latte or tea. You can add a thin cloud of powdered sugar on it, but if it has glaze, it is often not necessary. It is an elegant centerpiece for breakfast buffets, brunch tables and special day treats. Adding a small bowl of seasonal fruit to the side completes the presentation with freshness.<\/p>\n

A few ideas for variations: adding lemon zest to the filling gives the filling a more spacious character. A very light cinnamon or cardamom creates a warm profile during the winter. Adding a few drops of almond flavor to the glaze gives the dessert a nuance that strengthens the patisserie air. If you are interested in German cuisine, for form and fold logic, breszel<\/a> You can check our article. You can also check out our guide for detailed explanation: Pudding Brezel (Puding Brezel)<\/a>.<\/p>\n\n

Health & Benefits<\/h4>\n

Since PuddingBrezel is a fun-oriented patisserie product, measured consumption is ideal. Since vanilla pudding is milk-based, it contains calcium and protein, but portion control is important because it is in the dessert category. As part of a balanced meal, a better balance is achieved when paired with fresh fruit and a cup of sugar-free drink. If you want to reduce the amount of refined sugar, you can apply Glaze thinner or consider natural sweetening alternatives. To increase fiber intake, it is also a good approach to plan whole grains and vegetables as a stabilizing element in main meals.<\/p>\n

Those with lactose sensitivity may consider lactose-free milk or herbal milk-based pudding options. The traditional version of this recipe is not suitable for those who are fed gluten-free, but it is possible to achieve a similar experience with gluten-free flour mixtures. It can be difficult to imitate gluten in pastries, so you should adjust your texture and swell expectations accordingly.<\/p>\n\n

Closing & CTA<\/h4>\n

PuddingBrezel is eye-catching with its shape; vanilla cream, fascinating; in every bite it offers an elegant sweet balance. With the techniques that can be applied in home kitchen, it is possible to bring the quality of patisseries to your table. This recipe is one of the right addresses when you want to add difference to your breakfast tables, offer your guests a \u201cshowcase\u201d treat or pamper yourself. Now how about going to the kitchen and spreading the peaceful scent of vanilla to your home? Don't forget to share your experience and comments; we always update our inspiring suggestions to enrich your recipe with personal touches.<\/p>\n\n

FAQ (FAQ)<\/h4>\n

What is the difference between PuddingBrezel and Classic Pretzel?<\/h5>\n

Classic pretzel is a type of bread\/pigeon usually made by passing through a salty and alkaline bath; Puddingbrezel is prepared with sweet dough, in the middle is a vanilla-based pudding filling and often polished with glaze.<\/p>\n\n

Is pudding filling pre-cooked?<\/h5>\n

Yes, the filling is usually cooked and thickened on the stove, then warmed up and filled into the dough. This ensures that it remains stable during the oven.<\/p>\n\n

How is it stored for the next day?<\/h5>\n

It can be stored for a short time at room temperature and in the refrigerator for 1-2 days in the refrigerator. Leave it at room temperature for 5-10 minutes before serving increases the flavor.<\/p>\n\n

Can I not use glaze?<\/h5>\n

It happens; the glazed-free version gives a more matte and less sweet result. You can balance the presentation by sprinkling light powdered sugar.<\/p>\n\n

Which drinks does it match?<\/h5>\n

Filter is very compatible with coffee, cappuccino and black tea. In the summer, a fresh match is obtained with a lightly sugary lemonade.<\/p>\n<\/section>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Pudding Supplies<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t2 egg yolks<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 teaspoon of granulated sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t3 tablespoons of starch<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 teaspoon vanilla flavor<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 tablespoon of butter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Dough Ingredient<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 cup of warm milk<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t2 tablespoons of granulated sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 packet of dry yeast<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t5 cups flour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 pinch of salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t1 egg<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t150 g butter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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      Glazure Ingredients<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\u00bd lemon juice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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        Preparation time \u23f1\ufe0f<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPreparation time: 60 min.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tCooking time: 15 min.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
        • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPortion: 12 pcs<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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          Recipe<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPut the pudding ingredients in the pot (except vanilla flavor and butter) and cook until they get a consistency.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tTake the pot off the stove, add the vanilla and butter and mix.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tTransfer the pudding to another bowl, cover it with cling film to touch it and put it in the refrigerator to cool.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPut the dough ingredients in the kneading bowl and knead. Ferment the dough.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tRoll out the fermented dough with a rolling pin. Spread melted butter on it. Fold one edge of the dough to the middle. Apply oil to the folded edge, cover the other edge and apply oil again. Fold the bottom to the middle and rub oil. Finally, close the upper edge and spread a little by pressing lightly with your hand. Cover the dough and keep it in the refrigerator for 1 hour.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tRoll out the cooled dough in a rectangular shape with a rolling pin. Cut into 2 cm wide strips.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tGrab both ends of the strips you cut and turn one right and one towards the left. Give the dough a shape. Wrap the ends twice and put them back. Glue it to the wide part of the dough. Cover it and let it rest for 15 minutes. (I explained how it was done in my youtube video. You can watch it from there if you want)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tPut the pudding in the squeezing bag. Squeeze the empty edges of the brezels. Mix 1 egg yolk with some milk and mix. Spread it on the dough.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tBake in a preheated oven at 200 degrees, in the lower-top setting, for 15 minutes.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
          • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tMix the powdered sugar and lemon juice and prepare the glaze. Apply the cooled brezels to the dough parts, not on the pudding parts.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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            Bon app\u00e9tit!<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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            <\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

            PuddingBrezel is a sweet pastry that is the star of breakfast and coffee breaks in German patisseries. \ud83e\udd68\ud83c\udf6e It appeals to both eyes and palate with its vanilla cream in its classic brezel form. \u2728\ud83e\udd50 It offers a sweet-salt balance with its slightly crispy edges and its soft and silky texture in the middle. \ud83d\ude0d\u2615 Although it is prepared with layered or yeast dough, the purpose is always the same: the harmony of golden bright dough and creamy filling. \ud83c\udf1f\ud83c\udf70<\/p>","protected":false},"author":1,"featured_media":8237,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"categories":[70,130,50,12],"tags":[1014,425,424,1006,1011,426,153,1016,1017,146,427,1004,1007,1002,1005,1010,1003,1008,1009,1001,1012,185,1013,1015],"class_list":["post-4273","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-benim-sectiklerim","category-dunya-mutfagi","category-hamur-isi-tarifleri","category-tatli-tarifleri","tag-alman-simidi-brezel-tarifi","tag-brezel-rezept","tag-brezel-tarifi","tag-brezeln-tarifi","tag-corek-tarifi","tag-dunya-mutfagi","tag-hamur-isleri","tag-milfoy-hamuru-nasil-yapilir","tag-milfoy-hamuru-tarifi","tag-nukhetin-tarif-defteri","tag-pretzel","tag-pudding-brezel","tag-pudding-brezel-rezept","tag-pudding-brezel-tarifi","tag-pudding-pretzel-recipe","tag-puddingbrezel","tag-puddingbrezel-recipe","tag-puddingbrezel-rezept","tag-puddingbrezeln","tag-pudingli-brezel","tag-pudingli-corek","tag-tatli-tarifleri","tag-vanille-pudding-brezel","tag-vanilyali-puding-tarifi"],"_links":{"self":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/4273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/comments?post=4273"}],"version-history":[{"count":12,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/4273\/revisions"}],"predecessor-version":[{"id":10327,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/posts\/4273\/revisions\/10327"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/media\/8237"}],"wp:attachment":[{"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/media?parent=4273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/categories?post=4273"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nukhetintarifdefteri.net\/en\/wp-json\/wp\/v2\/tags?post=4273"}],"curies":[{"name":"WP","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}