Thursday, January 16, 2014

Koffiebroodjes - Dutch Coffee Buns for Baking Partners #19 | Happy 2014

You should definitely start a new year with a sweet dish. The sweetness will be there till the end of the year.Or atleast the memories of the beginning moment will linger through. Thats what happened with the delicious Dutch Koffiebroodjes that was suggested by Kaveri for Baking Partners #19

The coffee buns are dutch version of the cinnamon rolls stuffed with pudding or custard or choice of pastry cream, coated with a glaze and served as an anytime snack- especially mid morning with a cuppa. I had followed the recipe adapted by Kaveri which is eggless and it turned out excellent as usual. I went for 1/2 of the recipe as given below.

Ingredients:
All Purpose Flour: 1.5 cups
Instant Yeast: 1/2 packet OR 1 & 1/8tsp
Sugar: 2 tbsp
Salt: 1/2 tsp

Softened Butter: 1.5 tbsp  + melted butter for brushing on top
Vanilla extract: 1/2 tsp
Warm milk: 6-10 tbsp

Filling:
Raisins/Craisins: a handful or more soaked in warm water for 15-20 minutes.

Thick Custard : Any choice of pastry cream or custard

Glaze:
Strawberry Jam mixed with 1 tbsp of warm water

Preparation:

Soak raisins/craisins in warm water for 15-20 minutes, drain & keep aside.

In a big bowl, mix together flour, yeast, sugar and salt. Add in softened butter and vanilla and mix well.
Add the warm milk little at a time an knead to a smooth dough. 

Though the source recipe mentioned 10 tbsp for half of the recipe for me it took just little over 6 tbsp to get a moist, slightly sticky and dry looking dough. I didn't add more milk as the dough had formed and kneaded it few more minutes to get atleast smooth looking dough.

Cover the dough with a wrap and let it sit until doubled for an hour or so. Here it took me more than 1.5 hours to get the dough to look double. But I proceeded with the recipe.

While the dough is rising, prepare the pastrycream or custard for spreading. You can use any choice of pastry cream. I used the regular vanilla custard with custard powder. You can prepare this with the instructions given in the pack but with half the quantity of liquid. 

For this half recipe, I prepared vanilla custard by boiling 3/4 cup of milk with almost 3 tbsp of sugar, adding the paste of 2 tbsp of custard powder with 2 tbsp of milk to this hot milk and stirring on medium  heat till thickens a bit more than required. 

Once doubled punch down the dough, knead again and divide it into two portions -rather than 3 aas in the source.
Roll out each portion into an approximate 8" x 8" square.You can freeze one portion for later use.

Spread the custard on the dough leaving border of an inch on all sides.Sprinkle the raisins atop the custard .
Roll the dough to form a cylinder with the seam side down.Cut into equal slices of an inch or an inch and half.

Place the slices on a baking sheet. Cover and proof for another 30 minutes.
Brush with melted butter and bake until golden brown around 25 minutes in a preheated oven at 350F/180C

Mix the jam with warm water and brush the rolls with this after taking out of the oven.Cool, and glaze again another time.

Serve warm with a cuppa.



Excellent custard buns which definitely enhanced the new year atmosphere in house with the vanilla aroma.Lets hop over and see what others baked for Baking Partners First challenge of 2014



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