Filled Yeast Muffin

Place paper liners into the wells of the muffin tin.

Put the flour into a large bowl and rub or mix the fresh yeast carefully into the flour.

Add sugar, vanilla sugar, salt, lukewarm buttermilk, egg and egg white and knead everything into a smooth, elastic yeast dough.

Cover the dough and let it rise in a warm place for about 45 minutes, until it has visibly increased in size.

Meanwhile cook the vanilla pudding according to the package instructions using whole milk and the pudding powder.

Sprinkle the hot pudding with 1 tbsp of sugar and let it cool completely.

Knead the risen dough briefly again, shape it into a roll and divide it into 12 equal pieces.

Shape each piece into a ball and press it into the muffin liners.

Beat the egg yolk with a little milk and brush the dough balls with it.

Place the muffin tin in the cold oven and bake the yeast muffins at 160 °C fan (without preheating) for about 30–35 minutes.

Remove the muffins from the tin and let them cool completely.

Whip the cream with 1 tbsp of sugar until stiff and gently fold it into the cooled vanilla pudding.

Cut each muffin open and fill with the vanilla-cream pudding.