Tanghulu Stuffed Sweet Rolls (Easter Edition)
These Tanghulu Stuffed Sweet Rolls are my Easter love letter to you—crackly, pastel-coated, and filled with creamy vanilla pudding. Made with soft, pillowy sweet rolls and a shatter-worthy candy shell, they’re as fun to eat as they are to look at.
Equipment
Ingredients
- 4 Cups Sugar
- 2 Cups Water
- 1 12 pack Kings Hawaiian Original Sweet Rolls
- 1 4 pack Vanilla Pudding
- Pastel Food Coloring
Instructions
- Add sugar and water to a nonreactive pot over high heat, stirring just until the sugar dissolves.
- Once the mixture comes to a boil, stop stirring completely and clip on your candy thermometer.
- Let the syrup cook undisturbed until it reaches 300°F, about 20-30 minutes.
- While you wait, prepare your ice bath and set it nearby.
- Working quickly one at a time, submerge each sweet roll completely in the candy syrup, then use a long skewer to remove them from the sugar mixture, letting any excess drip off.
- Immediately plunge each coated roll into the ice bath to set the coating.
- .ransfer to a parchment-lined plate to cool completely.
- Meanwhile, divide your prepared vanilla pudding into separate bowls and tint each with pastel food coloring.
- Transfer each color to its own piping bag fitted with a small round tip.
- Using a skewer or small knife, poke a hole into the bottom of each coated roll and pipe in your pudding filling until you feel slight resistance.
- Serve immediately for the best crack.