Description
Dutch coffee buns invite coffee enthusiasts on a delightful journey through Netherlands’ traditional baking. Warm, aromatic pastries glazed with sweet coffee essence promise a comforting experience that connects you directly to Dutch culinary heritage.
Ingredients
Scale
Main Dry Ingredients:
- 3 cups (360 grams) all-purpose flour
- 16 ounces (454 grams) almond paste
- 1 packet (7 grams/0.25 ounces) instant yeast
- 1 teaspoon salt
- ¼ cup (50 grams) granulated sugar
Liquid and Fat Ingredients:
- 1 ¼ cups (300 milliliters) lukewarm milk
- 3 tablespoons (45 grams) butter, cut into small pieces
- 2 tablespoons (30 milliliters) warm water
- 1 teaspoon vanilla extract
Garnish and Optional Ingredients:
- 1 handful sliced almonds
- ¼ cup (40 grams) dried cranberries or raisins
- ¼ cup (80 grams) fruit jam (options include tart cherry, strawberry, apricot, or blueberry)
Instructions
- In a spacious mixing bowl or stand mixer equipped with a dough hook, blend flour, salt, granulated sugar, and active dry yeast. Incorporate softened butter, pure vanilla extract, and lukewarm milk; mix thoroughly until a cohesive dough forms. Knead on a lightly dusted work surface or continue mixing with the stand mixer until the texture becomes smooth and elastic.
- Transfer the dough to a greased bowl, covering it completely with plastic wrap. Allow the dough to rise in a warm, draft-free environment for approximately 60 to 75 minutes, or until it doubles in volume. Meanwhile, crumble the almond paste into small, manageable fragments.
- Prepare a large baking sheet by lining it with parchment paper to prevent sticking and facilitate easy cleanup. Gently deflate the risen dough and perform a brief kneading on a floured surface before rolling it out to a precise 13 x 13 inches (33 x 33 centimeters) rectangle.
- Evenly distribute the crumbled almond paste across the dough’s surface, maintaining a 1-inch (2.5-centimeter) border around the edges. Sprinkle dried cranberries uniformly over the almond paste layer.
- Carefully roll the dough into a compact cylinder, beginning from one edge and moving towards the opposite side. Position the seam facing downward. Using a sharp serrated knife, slice the roll into portions ranging from 1 to 1½ inches (2.5 to 3.8 centimeters) thick. Arrange the slices on the prepared baking sheet, reassembling any fallen filling within the rolls.
- Loosely cover the rolls with parchment paper and plastic wrap, allowing them to undergo a second proofing in a warm location for 30 to 45 minutes. The rolls should appear slightly more voluminous than their initial state.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Optionally, brush the rolls with melted butter to enhance their golden appearance. Bake for approximately 25 minutes, or until the exterior turns a rich golden brown while maintaining a soft interior when gently pressed.
- Create a glaze by combining jam with warm water until it reaches a smooth, spreadable consistency. Once the baked goods have cooled slightly, generously apply the glaze over the surface and sides of the rolls. Delicately sprinkle sliced almonds across the glazed tops.
- Present these delectable Dutch coffee buns alongside a steaming pot of freshly brewed coffee, creating an inviting and warm atmosphere for a delightful gathering.
Notes
- Almond paste transforms ordinary dough into a decadent pastry with rich, nutty undertones.
- Cranberries add vibrant tartness and beautiful color contrast against golden-brown baked rolls.
- Soft, pillowy texture emerges from patient rising process, allowing yeast to develop complex flavors.
- Warm butter brushing creates irresistible golden sheen that promises delectable first bite.
- Homemade jam glaze provides sweet finish, elevating simple coffee buns into memorable breakfast treat.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts, Drinks
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 12
- Calories: 295 kcal
- Sugar: 14 g
- Sodium: 206 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 20 mg