For this month's Baking Partner's Challenge, I got an opportunity to suggest the recipes. I am thankful to Swathi to let me choose the recipes for this month. Ever since we moved to Amsterdam, I had been wanting to bake a couple of bakes that are popular in the Netherlands. I suggested two recipes, The Dutch Appeltaart, and the Koffiebroodjes. Both the recipes are from the site The Dutch Table, a blog with lot of local Dutch Recipes.
Today I am posting one of them, the Koffiebroodjes or the Coffee Buns. No, they don't have any coffee flavor in them, its just that they are usually served along with a cup of coffee and hence the name. These are soft yeasted rolls, filled with pastry cream and raisins. They were easy to put together and were very delicious. These rolls were a hit with my family and I do see myself baking them often in the future.
I have pretty much followed the recipe, except for making a few changes to keep it eggfree.
Recipe Source: The Dutch Table
What you'll need
- APF/Maida – 3 cup
- Instant Yeast – 7gm/1 pkt
- Milk – 1 ¼ cup (lukewarm)
- Butter – 3 tbsp
- Sugar – 4 tbsp
- Vanilla – 1 tsp
- Salt – 1 tsp
- Raisins – 1/3 cup
For the cream
- 1 pkt French Vanilla Pudding
- 1/3 cup of sour cream
For the glaze
- Apricot Jam – 2 tbsp ( I used Strawberry Jam)
- Warm Water – 1 tbsp
- Soak the raisins in warm water and set aside for 15 to 20 minutes. Then drain.
- In a wide bowl, add the flour, salt, sugar and yeast.
- Mix well with hand.
- Now add the butter and the vanilla. Mix well again.
- Now add the milk little at a time and knead into a smooth dough.
- Cover and proof until doubled in size. It took me about 40 minutes. (may take upto an hour)
- In the meantime, Mix the pudding with half the required amount of liquid. Stir in the sour cream.
- Once the dough has proofed,
- Punch the dough and knead again for few minutes.
- Divide the dough into 3 portions.
- On a lightly floured surface, roll out the dough into a squarish shape, 12x12 inches approximate.
- Spread the vanilla pudding, leaving an inch on all sides.
- Sprinkle the soaked raisins over the pudding.
- Now roll the dough to form a cylindrical shape.
- Place the seam down and cut the roll into equal slices of about an inch or inch and half.
- Place the slices on a lined baking Sheet.
- Cover and proof for another 20 to 30 minutes.
- Pre heat the oven to 350 F.
- Brush the rolls with butter and bake them until golden brown, around 25 minutes.
- For the glaze, Mix the jam with warm water and brush the rolls after taking them out of the oven.
- Brush them again, when they’ve slightly cooled.
Serve warm with a cup of coffee.
For the pastry cream,
I used my regular custard recipe, just reduced the amount of milk to get a thicker and spreadable consistency. Feel free to use any pastry cream recipe.