Kofieebroodje/Dutch Coffee Buns

Kofieebroodje (Dutch Coffee Buns)

Baking partners challenge for this month is a sticky and sweet raisin pasty bun. Thanks to Swathi and Kaveri for suggesting this beautiful recipe.Kaveri send two Dutch recipes to try- Kofieebroodje/coffee bun and Apple tart. Both are beautiful recipes, but I decided to try the Dutch coffee buns.

Bread or buns with toppings are common for Dutch breakfast.But coffee time which usually around 11 am and 7 pm is special time to indulge in rich pastries along with hot coffee.These type of pasty bun have rich filling of cream,custard or fruits and are integral part of Southern Dutch cuisine. The coffee bun are soft and buttery and filling is vanilla pudding and raisins.Thank Kaveri for sharing this recipe. The recipe source is from here

Ingredients
All purpose flour – 3 cups
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
(you can use pastry cream instead)
For the glaze
Apricot Jam – 2 tbsp
Warm Water – 1 tbsp

Soak the raisins in warm water and set aside for 15 to 20 minutes,drain and keep aside.
In a wide bowl, mix salt, sugar . Now add the butter and the vanilla. Cut in and blend the butter with the flour using a pastry blender. Mix in the yeast.Now add the milk little at a time and knead into a smooth dough. Cover and allow it to proof until doubled in size (40 to one hour)
In the meantime make the filling. Mix the pudding with 1/3 of the the required amount of liquid. Stir in the sour cream. Allow this to set.
When the dough proofed to double its sized, place on a floured work space and punch the dough and smooth it. Divide the dough into 2 equal portions.On a lightly floured surface, roll out the dough into approximately 12x12 inches square.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 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 jam with warm water and brush the rolls after taking them out of the oven. Brush them again, before it cools down completely.Serve warm with a cup of coffee.