For this month’ Baking Partners Challenge, we are going Netherlands, the country I known only through as transit for my long travel to India. This koffiebroodjes/ Dutch coffee buns and Dutch apple pie are suggested by Kaveri of Palakad chamyal. These buns are usually served with coffee, so it is called coffee buns. Do you know Dutch are the second largest coffee drinkers in the world, first one goes to Scandinavia? I know when I was working in Stockholm, Sweden. Fika/coffee break is really important for Swedes. They used to take two coffee break one in the morning and other in the evening.
If you are in Japan, you will be greeted with cup of green tea/ ocha, in Dutch you will be greeted with coffee. During the coffee break / Koffiepauze as in Dutch they indulge these delicious coffee buns. However these buns don’t have characteristic Dutch spices /speculaas spices. It is more like brioche dough filled with cream, pudding or jam of your choice along with raisins and currants.
I love to deal with yeast, so choose the coffee buns. Even though recipe given for the challenge is eggless, I have gone with original recipe which has egg in it. I love to know the taste of original koffiebroodjes available in Netherlands. However my pudding and sour cream mixture turned out to be too runny and gave me a hard time while cutting rolled dough into small piece. Next time I will keep that in mind and make filling similar to pie filling rather than pudding.
I had only 2 ¼ cup all purpose flour in my hand, so made with that. I was able to get 16 pieces. I first made dough with flour, yeast, sugar, salt, butter, egg and milk then set aside for doubling for about 90 minutes. As my kitchen is cold, it took that much time. Then spread dough into 12×12 inch square and filled with vanilla sour cream pudding mixture as well as currants and raisins. Rolled it into cylinder and cut them into small pieces and after resting for 30 minutes baked at 350 ⁰F for 30 minutes. When they were out of the oven brushed them with glaze made of jam.
They are delicious and good with coffee or tea. Give it try. They are at prime when it is warm and freshly comes out the oven.
Make sure to take a look at other baking partner’s creations. If you like to join us next month, shoot an e-mail.
- 2 ¼ cup All purpose flour/Maida
- 11/4 /5.25g teaspoon instant yeast
- ⅓ cup/81g of milk
- 3 tablespoon /40g of butter
- ¼ teaspoon salt
- 2.5 tablespoon/37.5g sugar
- ½ teaspoon vanilla extract
- ⅓ cup/53g of raisins
- 2 tablespoon/19g of currants
- + Cream
- 1 package of French vanilla pudding
- ⅓ cup of sour cream
- 2 tablespoons of strawberry jam
- 1 tablespoon of warm water
- In a microwave safe bowl heat milk and butter for 30 seconds and set aside. In a bowl of kitchen aid stand mixer add flour, salt, yeast, sugar, egg, vanilla, and milk and butter mixture to knead for about 8 minutes to form sticky but tacky dough. Transfer the dough to well greased bowl for doubling it will take about 90 minutes.
- In the meantime, mix the pudding with half the required amount of liquid on the package. Stir in the sour cream.
- In microwave safe bowl heat raisins and currants in 1 cup water for about 30 seconds so that it will swells up little bit. Drain and dry them using a kitchen towel.
- When the dough is doubled, transfer to slightly floured area. Roll the dough out into a square, 12 x 12 inches with ¼ inch thickness. Spread the vanilla pudding on the dough, leaving all sides uncovered. Sprinkle the raisins over the pudding. Now take the furthest end of the dough and roll it up towards you. Place it seam down and divide the roll into equal slices, of about an inch to an inch and a half wide.
- Place the slices, cut side down on a silicone mat or parchment paper on a baking sheet. Cover and proof for thirty minutes or until the dough is puffy. Heat the oven to 350F and bake the rolls golden brown in 30 minutes or until done.
- Mix the apricot jam with the warm water and brush the rolls when they come out of the oven. Brush them again when they've slightly cooled. Serve warm if possible.
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