Cold winter afternoons beg for something warm and comforting, to go along with your coffee or tea. You can, of course, scour the neighborhood bakery for cupcakes and the like, but there is really nothing like home baked goodies accompanied by those amazing smells!!
This month’s Baking Partners Challenge is perfect for the current weather and is something most of us haven’t even heard of before – Koffiebroodjes or Dutch Coffee Buns. This recipe has been suggested by Kaveri, and is adapted from the one at The Dutch Table. The original recipe doesn’t have any trace of coffee; these are intended to be had with coffee :-). I however tweaked it a bit to my liking – replaced the raisins with chocolate chips and replaced the jam glaze with a coffee version. Read on to see if you like it!!
For the Pastry Cream:
1 cup warm milk
3/4 Tbsp vanilla
2 egg yolks
1/4 cup sugar, powdered
1/4 cup flour
A pinch of salt
1. Mix the egg yolks with sugar, add salt and 1 T flour. Mix till creamy.
2. Add vanilla to warm milk and stir. Mix 1 T of milk mix into egg mix. Stir in rest of flour.
3. Carefully stir all this back into remaining warm milk and on low heat, stir the mixture till it is a thick mass.
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4. Take off stove and cover with plastic film so that the film is touching the surface of the pastry cream. This is to prevent the formation of a skin. Cool to room temp.
For the Bun Dough:
1 cup lukewarm milk
2 tsp active dry yeast
5 Tbsp sugar
3.5 cup flour
60 g butter at room temp
1 tsp vanilla
1 small egg
1/4 cup chocolate chips
1. Dissolve the sugar in 1/2 cup of lukewarm milk and add the yeast. Leave to rest for 15 minutes till it foams up.
2. Add the proofed yeast mix into the flour along with the vanilla, butter and egg and mix into a smooth dough. Add the remaining milk slowly and as needed.
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3. Cover with a damp cloth and proof till doubled in size, about 1 hour.
4. Roll out the dough into a square 12x12 inches approximately. Use extra flour if the dough appears sticky.
5. Spread the pastry cream onto the dough, leaving the sides free. Sprinkle the chocolate chips on the cream.
6. Take the furthest end of the dough and roll it towards you. Place it seam down and divide the roll into equal slices about an inch wide.
7. Place the slices cut side down on parchment placed on a baking sheet. Cover and proof for about 30 minutes or till the dough is puffy.
8. Preheat oven to 180° Celsius and bake the rolls for 10 minutes. Turn the baking sheet around and bake for a further 10 minutes till golden brown. Cool to room temperature on a wire rack.
For Coffee Icing:
25ml of hot water
2 tsp instant coffee
100g of icing sugar
Make an espresso with the hot water and coffee and whisk it with the icing sugar to a smooth lump free paste.
Drizzle the icing on top of the buns and enjoy with a cup of coffee. Doesn’t just reading about it make you feel all warm and cozy?
The bun part turned out really soft and fluffy, and it went perfectly with the yummy pastry cream and the melting chocolate chips. Mmmmm!!!!!
This requires a bit of prep, considering the pastry cream and the proofing time, but otherwise it’s actually easy and doesn’t require too many ingredients. I’ve wanted to try some pull apart buns for a while, and I’m glad I got this recipe that has a similar technique. Do you guys have any tried and tested recipes to go with your afternoon tea or coffee?
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