Kofieebroodje / Dutch Coffee Buns For Baking Partners Challenge # 19

For eggless almond pudding cream:

For Dough:

8.  Once the dough has proofed, Punch the dough and knead again for few minutes.

Kofieebroodje / Dutch Coffee Buns

Preparation time: 30 minutes                  

                                                          

Proofing time: 1 hour 30 minutes

Baking time: 25 minutes

Yield: 16 or more depends on size of the bun

Adapted from : Thedutchtable

Ingredients: For Dough: 

Dry Ingredients:

2 ½ ~ 3 ½ cups of all purpose flour / Maida ( It took 3 ¼ cups of flour to get non sticky dough for me)

1 tsp instant yeast 

4 tbsp sugar  

1 tsp vanilla  

1 tsp salt

Wet Ingredients:

1 ¼ cup lukewarm milk

3 tbsp butter ( but I used 3 tbsp oil)

For Eggless Almond pudding cream:

2 cups of milk

¼ cup almond meal

¼ cup corn flour or maida

½ cup sugar

½ tsp vanilla

A pinch of salt

For the glaze:

2 tbsp apricot jam or any jam 

1 tbsp warm water  

Preparation:

For eggless almond pudding cream:

1.  Heat 1 cup of milk with sugar, salt and vanilla in small sauce pan.

2.  In another bowl, mix another cup of milk with almond meal and cornflour, with out any lumps.

3.  When milk starts to boil,  pour the flour mixture to it and mix continuously until it thicken to    porridge consistency. Remove from heat and transfer to another bowl and cool. Cover with cling  wrap. 

For Dough:

4.  In a wide bowl or stand mixer bowl, add the flour, salt, sugar and yeast. Mix well with hand /  dough hook.

5.  Now add the butter (oil) and mix again. Pour in milk vanilla mixture and knead into a smooth  dough. Add extra flour if needed. ( First I added 2 cups of flour and then add extra 1 ¼ cups of  flour to get smooth and non sticky dough).

6.  Cover and proof the dough in warm place until doubled in size  upto an hour.

7.  In the meantime,  Soak the raisins in warm water and set aside for 15 to 20 minutes. Then  drain.

8.  Once the dough has proofed, Punch the dough and knead again for few minutes.

9.  Divide the dough into 2 portions. On a lightly floured surface, roll out the dough into a square    shape, 12x12 inches approximate.

10. Spread the pudding, leaving an inch on all sides. Sprinkle the soaked raisins over the pudding.

11. Now roll the dough to form a cylindrical shape. Place the seam down and cut the roll into equal  slices of about an inch or inch and half.

12. Place the slices on a lined baking Sheet. Cover and proof for another 20 to 30 minutes.

Baking:

13. Meantime, pre heat the oven to 350 F.  Brush the rolls with butter and bake them until golden  brown, around 25 minutes. 

For the glaze:

14. Mix the jam with warm water and brush the rolls after taking them out of the oven.

15. Brush them again, when they’ve slightly cooled. Serve warm with a cup of coffee.