Pudding Custard Rolls (Czech Pudinkové šneky)

Czechs are great bakers, and this sweet recipe for pudding custard rolls is proof! We call them Šneky (Snails) because their spiral shape resembles a snail's shell. Let’s bake!

➜ About this recipe

Šneky rolls are sweet, soft pastries made from a yeasted, brioche-like dough. The dough is rolled into a rectangle, spread with creamy pudding, and sprinkled with raisins. It is then rolled up, sliced into pieces, and baked to golden perfection. These pastries are just the right size to fit in your hand, making them a delicious snack that pairs wonderfully with coffee or tea.

In Czech, we call these spiral-shaped treats Šneky because they resemble a snail’s shell. You can easily prepare them at home, but if you visit the Czech Republic, you will also find them in bakeries everywhere. While pudding is a popular choice, other delicious fillings include cinnamon sugar, sweet poppy seeds, or nuts for a tasty twist!

➜ Notes on ingredients

✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.

• All-purpose flour: or plain flour. In the Czech Republic, we use Hladká mouka. Read more about different types of flour in the Czech Republic. If you are feeling adventurous, try using bread flour—it has a higher gluten content, which helps the dough rise better and results in a lighter, airier texture.
• Milk: I use whole milk. The milk that comes into contact with the yeast should be between 100-110°F (40°C). If you are unsure, use a cooking thermometer to check the temperature.
• Unsalted butter: I use Czech butter with a milk fat content of 82%. Take the butter out of the fridge about two hours before use, allowing it to soften at room temperature.
• Yolks: Save one egg white to brush over the pastry before baking. I eventually used a whole egg to brush the pastry, which gave it a lovely golden gloss during baking.

You will need whole milk, granulated sugar, cornstarch, and vanilla extract (forgot to add vanilla in the picture!). Make sure to use cornstarch, not potato starch, as this recipe requires cornstarch specifically.

For the raisins, I used smaller golden ones, as they are, in my opinion, juicier and softer, but dark raisins will work just as well.

Next, make sure you have some powdered sugar to sprinkle on the baked Šneky rolls before serving.

➜ Kitchen equipment

To make the Šneky rolls, these items may come in handy:

• Silicone Pastry Mat For Rolling Dough (affiliate link)
• Wooden Rolling Pin (affiliate link)
• Cookie Sheet Pans (affiliate link)

➜ How to make Šneky

STEP 1: Activate the yeast: Add the flour to a mixing bowl and make a well in the center. Warm the milk until lukewarm (100-110°F/38°C). Pour about 1/4 cup of the milk into the well, then add a pinch of sugar and the yeast. Use a fork to stir in a little flour from the edges of the well until a semi-liquid mixture forms in the center. Let it sit in a warm place until bubbles appear on the surface. It takes about 15 minutes.

STEP 2: Make the dough: Heat the remaining milk briefly to make it warm. Add the softened butter, cut into pieces, and let it melt—it does not need to be fully melted. Add the sugar, salt, vanilla, and egg yolks, then whisk everything together with a fork. 

Pour this liquid mixture into the bowl with the activated yeast. I use a kitchen mixer with a hook attachment to knead the dough. Start mixing on a low speed, and once the ingredients come together, increase the speed to medium-high and knead for 8 minutes. Be patient—the result will be a beautifully smooth and elastic dough.

MY TIP: A flexible Plastic Dough Scraper (affiliate link) is excellent for removing raised dough from the bowl and handling it.

STEP 4: Cook the pudding: While the dough is rising, cook the vanilla pudding. Pour the milk into a saucepan and bring it to a boil over medium-high heat. While the milk is still lukewarm, take out about half a cup and mix it with the cornstarch, sugar, and vanilla. Whisk until smooth and free of lumps. 

When the rest of the milk starts to boil, take it off the heat and slowly pour in the milk-cornstarch mixture, whisking constantly. Put it back on the stove and cook at a gentle boil for about one minute. Cover the surface of the pudding with food-safe plastic wrap to stop a skin from forming. Let it cool to room temperature.

STEP 5: Make the Šneky: Roll out the dough into a neat rectangle, about 1/4 inch (0.5 cm) thick. Spread the pudding evenly over the surface, then sprinkle with raisins. Before spreading the pudding, give it a brief whisk with a hand-held electric mixer.

Leave a 1/2 inch (1.5 cm) border around the edges. Starting from the longer side, roll the dough tightly, finishing with the seam side down. 

Use a thin, finely serrated knife to cut the roll into 1-inch (2.5 cm) pieces. Place the pieces on a cookie sheet lined with parchment paper, leaving at least 1 inch (2.5 cm) of space between them to allow for proofing and to prevent them from touching during baking. Cover with a clean tea towel and let them proof for 30 minutes.

STEP 6: Bake the Šneky: In a small bowl, lightly whisk the leftover egg white from making the dough. For a glossier surface, you can use a whole egg instead. Brush the Šneky rolls on all sides. Bake in a preheated oven at 360°F (180°C) for 22 minutes. Once baked, let the rolls cool on the baking sheet or transfer them to a cooling rack.

➜ Serving

Like most pastries made with yeast dough, these Šneky are best enjoyed on the day they are baked. Serve them as a snack or pair them with a cup of coffee or tea. For a finishing touch, I recommend sprinkling them lightly with powdered sugar before serving.

➜ Storage

Place the cooled Šneky in a resealable plastic bag. They will stay fresh at room temperature for 2-3 days. If stored in the refrigerator, they will last 5-6 days. Šneky also freeze well. If you plan to freeze them, avoid sprinkling with sugar. Place them in a freezer-safe bag or airtight container and store in the freezer for up to 3 months.

➜ Useful tips

• A quick fix for pudding custard: If you do not have cornstarch, use a Dr. Oetker vanilla pudding powder to make the pudding for our filling!
• When cutting pieces from the rolled dough, wipe the knife with a napkin after each cut. A clean knife ensures smoother cuts and prevents the pieces from getting messy with the pudding custard.