Suzy Homemaker
Posted on 09/08/2013 by superbadgirl
Here's what I've learned so far about Dutch baking: it is not an easy language to try to figure out if you find a recipe online. I stumbled upon one and only one English recipe for these, but the author of the recipe had a very reasonable "ask for permission, please" policy and I was all, "But I want to make these NOW, wahhh poor me, I can't wait." Luckily, I have a friend who lives in the Netherlands and she helped me out a bit.

A puddingbroodje (or, roombroodje) basically translates to cream bun. So, I asked my friend if I made a sweet roll and filled it with pastry cream, would that be what it meant. She said yes, sort of. That, I decided, I could work with. This recipe is going to be kind of Dutch-Hawaiian in the end, as I yoinked this recipe for Hawaiian sweet rolls to use as a base for these:

IMG_4763 (2)

1/3 c warm coconut milk
1 scant TB instant dry yeast
1/2 c organic brown sugar
1/3 c coconut oil
1/8 c extra virgin olive oil
2 large eggs, lightly beaten
@8 oz crushed pineapple, juice and all
4 c white whole wheat flour
1 tsp salt

Mix the milk and yeast, let sit for about five minutes, then add the oils, sugar, eggs and pineapple. Mix to combine. Add the flour half a cup at a time, mixing well after each addition. Might need more - I used about four and a half cups. Dough will be sticky.

Add the salt and either knead by hand for ten minutes, or use a stand mixer with a dough hook. Cover with a damp cloth and let rise to about double the size - 45 minutes to an hour. Punch the dough down and portion out eight equal oblong rolls and place them in a well-greased 9x13 pan. Let rise again until doubled.

Preheat oven to 350F. Give the rolls a nice brush with an egg wash. Bake for 25 minutes, or until golden brown.

Let rolls cool.

Make a basic pastry cream.

When rolls and cream are both cool, split the rolls in half and pipe in the prepared pastry cream. Dust with sugar and voila! Puddingbroodjes.

IMG_4764 (2)

Mine turned out quite well, if a little dense due to flour choice. Still, very moist and sweet and mmm, pretty tasty! They'd be a whole lot fluffier with bread or AP flour, of course, but I still recommend. :)
coendou 9th-Sep-2013 12:10 pm (UTC)
Wait, the author wanted you to ask for permission before making a recipe they'd posted online? That doesn't seem at all reasonable to me. It seems nonsensical, in fact. Those definitely look yummy, though!
superbadgirl 9th-Sep-2013 02:31 pm (UTC)
Ah, well, I figured I could sub in another sweet roll dough and decided the Hawaiian rolls sounded tasty anyway. ;)

wolf_goat 9th-Sep-2013 12:44 pm (UTC)
..ask permission before making a recipe online? O_o

Typische Nederlands. XD (I'm an expat living here)

As for flour, if it helps here in NL there are almost no speciality flours generally available - basically you are stuck with tarwebloem (plain/all purpose flour) or zelfrijzend bakmeel (self-raising flour) so all purpose flour is what any Dutch person is gonna use in their recipes.

If you have any questions about anything in Dutch written recipes I may be able to answer btw, my Dutch is crap but as I love baking I have had to deal with recipe language and a lot of substitutions between UK/US ingredients and local.
superbadgirl 9th-Sep-2013 02:30 pm (UTC)
Well, I can see if she developed it herself, but I figured if I could get close - and my mom's sweet roll dough has never been a favorite of mine.

I used the white whole wheat primarily because it's what I had. Normally, I'd have at least mixed it with regular, but what're you going to do? they still turned out pretty well!
ankie 9th-Sep-2013 05:30 pm (UTC)
Hey! One cuckoo copyright person does not speak for all of us! :P

Puddingbroodjes aren't that hard. I think I could help you find other recipes OP :)
wolf_goat 9th-Sep-2013 06:00 pm (UTC)
Haha I meant more "strange, pointless bureacracy" regarding the recipe permission - something I know most Dutch people will agree is pretty common here. XD No offense intended!
dougalbug 9th-Sep-2013 04:18 pm (UTC)
...I wasn't aware you could post a recipe online and then reasonably ask people to ask permission before making it? I can understand redistributing the recipe, but to make it?
superbadgirl 10th-Sep-2013 12:45 am (UTC)
Sorry, my error in communication - the recipe originator seemed fine with making and linking back, but to ask for permission first. I was too impatient to wait for the time delay. :)

Either way you shake it - original recipe or a mocked-up version, these are pretty sweet.
Zied Ben Amor Sounds tasty 11th-Sep-2013 02:50 am (UTC)
I will try this and let you know about the results
I love your site :)
Othello, a blogger
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