Yeast pudding bundt cake
Recipe for yeast bundt cake with pudding
Yeast pudding bundt cake is a combination of delicate yeast dough prepared with the addition of pudding powder. This wonderful bundt cake, while baking, spreads the scent of vanilla notes and fresh yeast in the air. Every bite is a harmony of softness and sweet taste. Pudding bundt cake is an excellent choice for a family breakfast, afternoon tea, or as an elegant dish for special occasions. Enjoy the unique taste of this traditional and aromatic bundt cake!
Table of contents
Yeast pudding bundt cake recipe step by step
If you like fluffy yeast cakes, then this year bake such a delicious bundt cake with pudding.
Pudding Yeast Bundt Cake Recipe with Video
Wyposażenie
- Bundt pan for baking babka.
Składniki
ingredients for the pudding babka
- 50 ml milk (warm – not hot! – I used 1.5% milk here)
- 25 g fresh yeast (you can substitute them with a packet of instant yeast)
- 1 teaspoon sugar (for the yeast)
- 150 g wheat flour – all-purpose (1 cup – flour type 550 or 500 will be best, but you can also use flour type 450)
- 1 packet pudding mix (unsweetened, any flavor – I recommend vanilla or cream pudding)
- 50 g sugar (1/4 cup – regular white sugar)
- 2 eggs (size L)
- 50 g butter (melted and cooled)
ingredients for the babka glaze
- 100 g powdered sugar (2/3 cup)
- 2-3 tablespoons milk (to consistency)
Instrukcja
How to Make Yeast Pudding Babka
- Crumble the yeast into a bowl or a tall glass, add sugar and lukewarm milk to them – mix thoroughly until dissolved.25 g fresh yeast, 1 teaspoon sugar, 50 ml milk
- Cover the bowl or glass with the yeast starter with a cloth and set aside in a warm place for about 20 minutes – until it rises and thickens significantly. It’s good if this place is draft-free. Tip – I like to put the yeast starter in the microwave or oven (I don’t turn them on) – the enclosed space provides stable conditions and constant temperature and speeds up the reaction and rising of the yeast.
- While the yeast starter is rising, prepare the remaining ingredients for the yeast dough. In the mixer bowl, place the wheat flour and add the remaining sugar. Pour in the pudding powder, crack in the eggs, and pour in the melted and cooled butter.150 g wheat flour – all-purpose, 1 packet pudding mix, 50 g sugar, 2 eggs, 50 g butter
- Pour the risen yeast starter into the bowl.
- Using a mixer with a dough hook (or by hand), knead the dough. I knead it for several minutes – until the ingredients combine into a uniform dough, which in this case will be quite loose. If you knead the dough longer, it will be more delicate and rise better.
- Cover the bowl with the yeast dough for the babka and set aside in a warm, draft-free place for about an hour to rise. I very often place the bowl with the dough in the oven and set the temperature to 30 degrees Celsius. Under these conditions, the dough rises very quickly and nicely. This method is particularly useful when it’s cooler at home or there are drafts.
- Stir the risen dough again with a spatula and transfer it to the babka pan (greased with butter and floured – below the recipe you will also find a short video where I show how to make an easy and quick pan release, thanks to which removing the babka from the bundt pan is extremely simple and fast – I highly recommend it! ).
- Cover the pan with the babka with a cloth and set aside for about 30 minutes, so that the babka rises and becomes nicely fluffy.
- Meanwhile, preheat the oven to 180 degrees Celsius (in baking mode – top-bottom).
- Place the pudding babka in the preheated oven and bake for about 30-35 minutes – until it is nicely golden brown – you can also check with a skewer at the end of baking to see if the babka is well baked. If the skewer inserted into the center of the cake comes out dry, the babka is well baked. If it’s covered with wet dough, you need to extend the baking time a bit.
- Let the baked babka cool for about 15 minutes, then cut around the edges with a knife, turn it upside down, and carefully remove it from the baking pan.
- Cool the pudding babka on a wire rack or a wooden board.
- To prepare the glaze for pouring over the pudding babka, sift the powdered sugar into a bowl and add milk one tablespoon at a time – after each tablespoon of milk, mix it together and only then add the next tablespoon. The glaze should be slightly pourable, but not too thin, otherwise it will all run off the babka. You can also substitute milk with boiled water. To flavor the glaze, instead of milk, you can use lemon juice or orange juice.100 g powdered sugar, 2-3 tablespoons milk
- Pour the glaze over the cooled babka.
- You can additionally sprinkle it on top with, for example, chopped chocolate, or candied orange peel.
Wartości Odżywcze
Yeast bundt cake with pudding – notes
Today I have for you a recipe for a simple yeast bundt cake with pudding. Such a pudding bundt cake is an ideal cake for Easter, but not only! You can prepare it for a weekend coffee. My yeast pudding bundt cake was made with coconut pudding, and the coconut flavor was nicely felt after baking. You can, of course, use any other pudding flavor (generally I recommend those without sugar) – it can be vanilla or cream pudding. A bundt cake with raspberry pudding might be interesting – maybe next time I’ll make one like that.
How to make pudding bundt cake – tips
Such a yeast bundt cake is not difficult, and you will see for yourselves. Especially for you, I recorded a short video of the preparations, so you will see that there is nothing complicated about it. As usual, I made the yeast dough in a mixer – why bother if the machine can do it better and faster for us. Then it’s just waiting for the dough to rise, and you can bake the bundt cake.
If you don’t know how to properly prepare a bundt pan with a chimney for baking, it’s best to grease it very thoroughly with soft butter – especially if it has many crevices and a fancy shape. After greasing with butter, you also need to dust it very thoroughly with flour. This way, removing the bundt cake from such a pan will not be a problem. An even better solution is a special pan release paste for baking molds. This paste is applied with a brush to grease the mold. Thanks to its slightly liquid consistency, greasing the intricate parts of the baking pan is very simple. And then removing the bundt cake from such a prepared pan is very quick. Plus, the cake will definitely not stick to the pan and won’t break when removed. Watch my short video where I show how to prepare such a pan release paste.
How to store pudding bundt cake?
Yeast pudding bundt cake right after baking is incredibly fluffy, so much so that it’s hard to stop eating it. When it sits, like most yeast cakes, it slightly dries out. Therefore, it’s worth keeping it under a cake dome or in an airtight container. If the bundt cake dries out too much, I recommend briefly heating it in the microwave or placing it in a preheated oven. Under the influence of heat, the yeast pudding bundt cake will become soft and fluffy again.
And one more thing, the bundt cake is small, perfect for little sweet tooths. If you usually make large cakes, then make it with a double portion – just remember to extend the baking time!
P.S.
By the way, I encourage you to try my other yeast cake recipes, I recommend, among others, punch yeast cupcakes or citrus yeast bundt cake.
I recommend following my instagram for delicious and easy recipes!
Recommended bundt cake recipes
Be sure to try my other recipes for delicious bundt cakes, perfect not only for Easter but also for everyday. Here I recommend these three recipes, and you can find many more recipes on the blog:
Popularne Przepisy
Polecane przepisy
Yeast Custard Bundt Cake
This recipe for a custard babka is a fantastic cake choice for Easter and beyond! A simple, fluffy yeast dough takes on a wonderful flavor thanks to the addition of custard powder. I used coconut custard powder because it happened to be what I had on hand, and I must admit that the coconut flavor was really noticeable. I’ll definitely have to make that custard as a standalone dessert sometime soon just to see how it tastes on its own with milk! But coming back to the custard Bundt cake—you absolutely have to bake this one! The recipe is incredibly straightforward, and a yeast-based babka made with custard powder tastes absolutely divine.
Recipe for Custard Bundt Cake
I had been thinking about baking a cake with custard powder for a while, and I finally came up with the idea to add it straight into a yeast dough. It might seem like a small tweak, but a yeast cake with custard powder genuinely tastes different. Pick a high-quality, aromatic custard powder and see for yourself. I was actually considering using a raspberry custard powder just because I was curious to see what color the cake would turn out after baking, but unfortunately, I didn't have any at home. Oh well, next time! Take a look at how to make this custard Bundt cake and bake it for your family. Feel free to test out different custard flavors and let me know which one you liked best!
While you're here, don't forget to check out my other yeast cake recipes as well as my collection of Bundt cake recipes.
