Sunday, February 19, 2012

Pastries Recipe: Cranberry Koffiebroodjes (Coffee Rolls)

Life is uncertain. Eat dessert first. – Ernestine Ulmer

Koffiebroodjes, still warm from the oven.
Here’s a weekend baking recipe for a snowy day. I seem to go through stages. The cold winter months appear to bring out the baker in me.

When made the pudding is very thick.
I suppose, when it’s warm outside, who want’s to be stuck in the kitchen? In cold weather there’s few places that are better to be. 

This recipe is for Dutch Coffee Rolls. My directions and pictures show a rather complicated shaping technique. They look amazing when finished, but here’s a simpler way, if you wish.

Instead of using the directions below, you could roll out the dough to about 36” wide x 12” deep, spread with the filling outlined, roll up and cut into a “Danish” form. They will still be a great hit.

If you have the time, or the inclination, follow the directions. It takes a little time but is worth the effort. Nothing ventures, nothing gained!

Best served warm is an understatement for any dessert pastries, but they’re still tasty enough the next day!

The dough will look VERY unpromising. Don't worry,
kneaded long enough it becomes very smooth.
Cranberry Koffiebroodjes
Dough: 2.5 hours  |  Filling & Shaping: 1 hour  |  Bake: 30 min
1-1/2 cups milk, lukewarm (110°F)
2 tsp active dry yeast
3-1/2 cups flour
6 tbsp butter, room temperature
6 tbsp sugar
1/2 tsp vanilla
1 tsp salt
1 egg

For the filling
1/2 package of French vanilla pudding mix (use 1/2 recommended liquid for that amount)
3 tbsp sour cream
1/2 cup dried cranberries (1/3 cup of raisins is traditional)

For the glaze
6 tbsp confectioner’s sugar
2 tsp water

The risen dough after deflation. The dough will become very
smooth and elastic when kneaded long enough.
Soak the cranberries in hot water to plump. Drain, roughly chop and set aside. 

Proof the yeast in the milk with the sugar. Add the flour and mix together. Then add the salt, egg, butter and vanilla. Knead the dough until it feels very supple, about 5-10 minutes. Cover, place in a warm spot and let proof until doubled in size, about 2 hours.

In the meantime, mix the pudding with half the required amount of liquid on the package. Stir in the sour cream. This is the common “pastry cream” used for these pastries. Place some plastic wrap directly on the surface of the cream to prevent a skin from forming.

For detailed shaping see the photographs. I admit, it’s a bit complicated.

Roll the dough out into a square, 24x24 inches approximately. Measure the a line across the centre of the dough and then subtract 2”.  This is the line where your filling will start.

Roll out to about 24x24, and mark 2" below the centre.
Spread the pudding from that point on the dough upwards, leaving 2” bare on the far edge. Sprinkle the chopped cranberries over the pudding. 

The filling spread over the dough. This was French Vanilla. I think I would
make my own pastry cream next time. Didn't care for the yellow...
Fold the dough up over to cover the filling.
Now take non-pudding covered part of the dough and fold it up over the filling. The fold will fall 2” short of the other half of the dough.

Slice the dough into 12 long strips.
Slice the dough into 12 equal long pieces.

Shaping 1: Make a long slit in each piece.
Shaping 2: fold one end up onto the centre.
Shaping 3: fold the other end up over the centre.
Slit each piece down the centre. Pull the longer end of the dough through the slit to the centre. Then fold the other end up over the centre. Finally fold the longer lip on the first folded piece in underneath. Place the shaped pastries on a baking sheet. Let rise for another 30 minutes until the dough is puffy.

Let the pastries rest for about 30 minutes to puff back up.
Heat the oven to 350°F . Bake the pastries for about 30 minutes or until golden brown.

Mix the confectioner’s sugar with water and brush the rolls when they come out of the oven. Brush them again when they have cooled slightly. Serve warm if possible.


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