Koffiebroodjes are sweet pastry rolls with a pudding filling and a jam glaze. These are famous dutch pastries which the Dutch love having with their coffee. So they are also called as coffee buns. There are so many variations of koffiebroodjes. One has a pecan filling and sugar glaze, one had jam filling and sugar glaze and the recipe I tried out from Dutch Table had a pastry cream and raisin filling and jam glaze. I used orange marmalade instead and it tasted amazing. The pastry cream is eggless and I have used it previously in my
Fraisier recipe. Ads I know that it tastes great, I made it again for this recipe and the result was great. Even though the dutch have it warm, I prefer mine at room temperature.
Kaveri suggested this recipe for this month's Baking Partners Challenge. I followed her recipe and got 16 rolls. Linking this to
yeastspotting
Eggless Pastry Cream
Pastry cream is usually made with a lot of eggs and is usually used as a filling in many pastries. As I don't use eggs, I searched for a recipe with out eggs and got this recipe. I am having this recipe for long and I have forgot the original source of the recipe. This uses flour and milk along with sugar. You can add lemon juice and lemon zest to make lemon cream but I added vanilla and made vanilla pastry cream. As I used orange marmalade for glaze, the tanginess worked well with the sweet cream.
Ingredients:
Flour/ Maida-1/2 cup
Milk-2 cups
Sugar-1/2 cup
Vanilla Essence-1 tsp
Salt-a pinch
Procedure:
1. Mix flour with 1/2 cup of milk without lumps.
2. Heat remaining milk in a heavy bottomed pan along with sugar, salt and vanilla.
3. When it comes to boil, add the flour mixture in a steady stream while continuously stirring the mixture.
4. Keep on stirring until the mixture becomes thick.
5. Remove from flame and allow it to cool completely.
6. Keep on stirring the mixture to avoid formation of skin.
Mix flour and 1/2 cup of milk
Whisk until smooth and lump free.
Heat remaining milk, sugar, salt and vanilla.
When it boils add the flour mix.
keep on stirring until it thickens.
It should fall from the whisk like this.
Transfer to another bowl and allow it to cool completely.
The Dough
The dough is yeast based and slightly sweet. The main sweetness comes from the pastry cream. You can also add orange zest or lemon zest while kneading the dough. I saw that in a youtube video. The dough is quite sticky and do not hesitate to dust it generously with flour while kneading. It usually takes 1 hour to double but if the weather is cold, then it may take even three hours. Keep the bowl in a warm place for quick rise. You can also set the oven to the lowest temperature, heat it for 10 minutes, switch off oven, place the bowl inside and close. This helps in doubling of the dough if the climate is very cold.
Makes 16 rolls
Ingredients:
Flour/ Maida-3 cups
Instant yeast-2 1/4 tsp
Warm Milk-1 1/4 cup
Sugar-4 tbs
Butter-3 tbs
Vanilla-1 tsp
Salt-1 tsp
Raisins-1/3 cup
Orange Marmalade-4-5 tbs
Procedure:
1. In a bowl mix together flour, salt, sugar, butter and yeast.
2. In another bowl mix together milk and vanilla.
3. Add the milk mixture to the flour and mix well. The dough will be slightly sticky.
4. Dust counter with flour, transfer the dough to counter and knead.
5. Keep on adding flour until the dough stops sticking. Knead it for 10 minutes.
6. Place in an oiled bowl and cover with cling wrap.
7. Allow it to double in volume.
8. Soak raisins in warm water for 30 minutes. Strain water and reserve the raisins.
9. Once the dough is double, punch it down and divide it into two. If your counter is large enough then you can roll the whole dough.
10. Roll into a slightly thick rectangle.
11. Divide the pastry cream into half and apply on the dough rectangle leaving 1" on the sides. If rolling the whole dough then apply all of the pastry cream.
12. Sprinkle raisins on top evenly.
13. Roll the rectangle into a log.
14. Cut into 1 1/2" slices.
15. Arrange on a greased baking tray. Cover with a towel and allow it to rise for 30 minutes.
16. Preheat oven to 175C.
17. Brush the top of the buns with milk and bake them for 20-25 minutes or until the top is golden brown in colour.
18. Remove from oven and brush the top of buns with orange marmalade.
19. Serve them warm with a cup of coffee..
Mix flour, salt, sugar, butter and yeast.
Add milk and vanilla.
Knead to a sticky dough.
Dust with flour and knead the dough for 10 minutes until elastic.
Cover with cling wrap and allow it to double.
Assembling and Baking
Keep the marmalade, raisins and pastry cream ready. When the dough has doubled, it takes another 45 minutes to proove and bake the buns.
Soak raisins in warm water for 30 minutes. Drain water and reserve the raisins.
Roll out the dough into a slightly thick rectangle.
Sprinkle raisins.
Roll into a log.
Cut into 1 1/2" slices and arrange on a baking tray.
let it double in volume.
Bake and then brush with marmalade.
Serve warm.
Labels: BAKES, BAKING PARTNERS, DUTCH, EGGLESS, PASTRY, ROLL
