{"id":18720,"date":"2026-02-25T19:18:09","date_gmt":"2026-02-25T17:18:09","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=18720"},"modified":"2026-02-25T19:18:09","modified_gmt":"2026-02-25T17:18:09","slug":"pudding-bun-with-sour-cream-easy-preparation","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=18720","title":{"rendered":"Pudding bun with sour cream \u2013 easy preparation"},"content":{"rendered":"\n

This recipe is a beloved classic in Central European bakeries. It\u2019s essentially a “Cheat\u2019s Danish”\u2014a soft, pillowy dough with a well of creamy vanilla pudding<\/strong> in the center, topped with a dollop of sour cream<\/strong> to keep it from being too sweet.<\/p>\n\n\n\n

Using store-bought puff pastry<\/strong> or a simple “no-knead” yeast dough<\/strong> makes this incredibly easy.<\/p>\n\n\n\n

\n\n\n\n

\ud83c\udf6e “Cloud-Soft” Sour Cream & Pudding Buns<\/h2>\n\n\n\n

The Ingredients<\/h3>\n\n\n\n
    \n
  • 1 pack<\/strong> Refrigerated Puff Pastry (or a pre-rolled yeast dough sheet)<\/li>\n\n\n\n
  • 1 cup (250ml)<\/strong> Thick Vanilla Pudding (cooled)<\/li>\n\n\n\n
  • \u00bd cup (125g)<\/strong> Sour cream (or Cr\u00e8me fra\u00eeche)<\/li>\n\n\n\n
  • 1<\/strong> Egg (for brushing)<\/li>\n\n\n\n
  • 2 tbsp<\/strong> Powdered sugar (to mix into the sour cream)<\/li>\n\n\n\n
  • Optional:<\/strong> Apricot jam for a shiny glaze<\/li>\n<\/ul>\n\n\n\n
    \n\n\n\n

    The Easy Preparation<\/h3>\n\n\n\n
      \n
    1. The Base:<\/strong> Unroll your pastry and cut it into 8\u201310 squares<\/strong> or circles. Place them on a baking sheet lined with parchment paper.<\/li>\n\n\n\n
    2. The “Well”:<\/strong> Use the bottom of a small glass to press a deep indentation into the center of each square. Leave a nice border around the edges.<\/li>\n\n\n\n
    3. The Filling:<\/strong> * Spoon 1 generous tablespoon of pudding<\/strong> into the center of each well.\n
        \n
      • Top the pudding with 1 teaspoon of sour cream<\/strong> (mixed with the powdered sugar).<\/li>\n\n\n\n
      • The sour cream prevents the pudding from drying out and adds a lovely “cheesecake” tang.<\/em><\/li>\n<\/ul>\n<\/li>\n\n\n\n
      • The Frame:<\/strong> Brush the edges of the pastry with the beaten egg. This ensures they turn deep golden and “shatter” when you bite into them.<\/li>\n\n\n\n
      • The Bake:<\/strong> Bake at 200\u00b0C (400\u00b0F)<\/strong> for 12\u201315 minutes<\/strong> until the pastry has puffed up high around the creamy center.<\/li>\n<\/ol>\n\n\n\n
        \n\n\n\n

        \ud83d\udca1 Why the Sour Cream is the Secret<\/h3>\n\n\n\n

        Plain pudding can sometimes become “rubbery” when rebaked. The sour cream<\/strong> creates a protective layer that stays silky and soft, giving the bun a much more sophisticated, “pastry-shop” flavor profile.<\/p>\n\n\n\n

        \n\n\n\n

        \ud83d\udc75 Grandma\u2019s “Speedy” Fruit Twist<\/h3>\n\n\n\n
          \n
        • The “Eye”:<\/strong> Place a single canned apricot half<\/strong> (pat it dry first!) or a few blueberries<\/strong> right on top of the sour cream before baking. It makes the buns look like professional “Spiegeleierkuchen” (Fried Egg Cakes).<\/li>\n\n\n\n
        • The Shine:<\/strong> While the buns are still hot, brush the pastry edges with a little warmed apricot jam<\/strong>. It gives them that sticky, professional bakery glow.<\/li>\n<\/ul>\n\n\n\n
          \n\n\n\n

          \ud83e\udd67 Pro Tip for “Perfect Puffs”<\/h3>\n\n\n\n

          If you find your pastry is rising too much in the center and “pushing” the pudding out, use a fork to prick the bottom of the well<\/strong> (the part under the pudding) before you fill it. This keeps the center flat while the edges rise beautifully.<\/p>\n","protected":false},"excerpt":{"rendered":"

          This recipe is a beloved classic in Central European bakeries. It\u2019s essentially a “Cheat\u2019s Danish”\u2014a soft, pillowy dough with a well of creamy vanilla pudding in the center, topped with […]<\/p>\n","protected":false},"author":2,"featured_media":18721,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-18720","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18720","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18720"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18720\/revisions"}],"predecessor-version":[{"id":18722,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18720\/revisions\/18722"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/18721"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}