Thursday, March 2, 2017

Dutch Coffee Buns – Koffiebroodjes!

Last week we received the shocking news that my hubby's brother had been diagnosed with incurable cancer. Denny lived in Kentucky, so Dave began making plans to go down and visit with him, as it had been quite some time since they had seen one another. Unfortunately, the cancer moved more quickly than we could, and we got the sad phone call from his kids that Denny had passed. Dave and I packed our bags and took off to be with our nephews and niece for the funeral. We had not seen them recently, as they are located all over the midwest. In spite of that, our time together was wonderfully bittersweet - mourning together, catching up and sharing a meal along with many memories. It was worth the tiring trip to be with them to celebrate the life of this special man. 

Today's recipe is a wonderful recipe that calls for friends old and new to sit down and share their lives and their memories. Imagine a steaming cup of coffee, a plate of these delicious rolls and a long-unseen friend at your table - Sounds like a perfect recipe for joy! 

Dutch Coffee Buns – Koffiebroodjes!

1 Tbsp./Packet Red Star Platinum yeast
1 ¼ Cup milk, warmed to the touch
3 1/3 Cup unbleached, all-purpose flour
3 Tbsp. butter, softened
4 Tbsp. sugar
1 tsp. vanilla
1 tsp. salt

1 – 3oz. pkg. vanilla or French vanilla instant pudding
1 Cup milk
1/3 Cup sour cream
*(please note: I ended up using only about 1/2 of this mix - if you care to just divide the filling ingredients in half, you would have enough for 2 recipes) 

2/3 Cup dried cranberries, soaked in warm water and then thoroughly drained

2 Tbsp. apricot jam (other jams have been used, ie: strawberry. I like the “clear” look of the apricot)
1 Tbsp. water

3 Tbsp. melted butter

Place warmed milk and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. (Dough may be very close to sticky, but should still be smooth).  Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

While dough is rising, mix filling ingredients * (see recipe note)  – mix the pudding and milk thoroughly then add the sour cream and stir thoroughly.  Soak cranberries in warm water for 10-15 minutes, then drain and press dry with a paper towel. Prepare a large baking sheet by lining with baking parchment or spraying with cooking spray.

Remove dough from bucket and divide in two. On a lightly floured surface, roll one half into a 12-14”x 8-9” rectangle. Spread with 1/3-1/2 cup of the filling and sprinkle ½ of the cranberries. Roll up lengthwise, jelly-roll style. Slice into 9 evenly-sized rolls. Place on baking sheet and press lightly with the palm of your hand to flatten slightly . Repeat with the remaining dough. Let the rolls rise  for 20-30 minutes (I covered them with plastic wrap and let them rise overnight in the frig.) Preheat oven to 350. Brush risen rolls with the melted butter. Bake at 350 for 25 minutes. (While baking, briefly microwave the apricot jam and the water. Stir until well-blended.) When rolls are golden, remove from oven and brush with the jam mixture. Serve while warm, if possible. They are delicious reheated in the microwave for 10 seconds also! 

Adapted from a recipe on


No comments

Post a Comment

Theme created by PIXELZINE