Pudding Yeast Muffin

Thoroughly grease the muffin tin.

Put the flour into a large bowl and carefully mix in the yeast.

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

Cover the dough and let it rise in a warm place for about 45 minutes.

Meanwhile prepare the vanilla pudding with pudding powder, milk and sugar according to the package instructions and let it cool briefly.

Punch down the risen dough, knead briefly, shape into a roll and divide it into 12 equal pieces.

Form a ball from each piece and press it into the prepared muffin tin.

Press a deep well into each dough ball and fill each with 1 tablespoon of pudding.

Press fruit into the pudding filling as desired.

Mix the egg yolk with a little milk and brush the dough edges with it.

Bake in a cold (not preheated) oven at 160 °C fan for 25–30 minutes, until the edges are golden brown.

If pudding overflows, briefly remove the muffins from the oven and carefully press the pudding back in with a spoon, then finish baking.

Let the muffins cool briefly, then carefully remove them from the tin and let them cool completely.