For the dough:
450 g plain flour
14 g dry yeast
6 tbsp sugar
220 ml warm milk
2 eggs
90 g butter, melted
2 pouches vanilla sugar
1-2 teaspoons grated lemon zest

For the filling:
1 pouch vanilla-flavoured pudding powder
4 dl milk
3 tbsp sugar
1 teaspoon rum
1/3 cup raisins
2/3 cup chopped dark chocolate


Combine the yeast with a teaspoon of sugar, a teaspoon of flour and several tablespoons of warm milk. Let it foam.

Sift the flour and salt. Add the eggs, melted butter, sugar, vanilla sugar, lemon zest, risen yeast, and milk. Mix (using a dough hook) or knead until smooth dough is formed.

Cover with a sheet of plastic foil or a kitchen towel and leave to double in size.

Pour the raisins over with rum and a small amount of water. Cook briefly and sieve.

Cook the pudding and sugar in milk according to the instructions on the package. Press a sheet of plastic foil on top and leave to cool.

Roll out the dough lightly on a flour-dusted surface.

Spread the lukewarm pudding on top, leaving 2 cm at each end. Sprinkle with raisins and chopped chocolate.
Roll up the dough.

Use a sharp knife to cut 2-2 ½ cm thick pieces.

Line a baking tin with a sheet of parchment paper. Arrange the rolls, leaving some space between them as they will rise.

Cover with a sheet of plastic foil and leave to rise until the oven is preheated to 180 ºC.

Bake for about 20 minutes.