Dutch Coffee Buns

Dutch Coffee Buns

Dutch coffee buns are yeast rolls traditionally topped with a jam glaze and filled with custard and raisins. Always one to buck tradition and in an effort to use up my leftover holiday baking supplies, I filled mine with almond paste, dried cranberries and then topped them off with a tart cherry jam glaze.

This was my monthly Baking Partner’s challenge. Thanks to Swathi of Zesty South Indian Kitchen, the creator of the group and Kaveri of Palakkad Chamayal for suggesting these delectable buns! They’re easy to make with a process that is just like cinnamon rolls.

Dutch Coffee Buns with Almond Filling & Jam

The dough is proofed once then rolled out to a square and topped with almond paste and cranberries. It’s rolled up and sliced then left to proof again before baking. The buns are topped with jam glaze and are best eaten warm with a cup of fresh, piping hot coffee, the traditional way they are served in the Netherlands.

They bake up soft and fluffy with almond paste and chewy cranberries bursting from the seams. The sweet jam is the perfect topping for the tender, yeasty buns.

You can find the links to all my Baking Partner’s versions below along with recipes for the Dutch apple tart.

Dutch Coffee Buns with Jam & Almonds

Dutch Coffee Buns

Rating: 51

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: 12 buns, depending on size

 Dutch Coffee Buns

Ingredients:

3 cups all-purpose flour
1 packet (7 grams) instant yeast
1 + ¼ cups lukewarm milk
3 tablespoons butter, cut in small pieces
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon salt
16 ounces almond paste
1/3 cup dried cranberries or raisins
1/2 cup fruit jam (tart cherry, strawberry, apricot or blueberry)
2 tablespoon warm water
a handful of sliced almonds, for garnish

Instructions:

  1. In a large mixing bowl or in the bowl of your stand mixer (fitted with the hook attachment)whisk the flour, salt, sugar and yeast together. Add the butter, vanilla and milk, stir until the milk is combined then turn out on a lightly floured board and knead until the dough is smooth or use your stand mixer set to medium speed.
  2. Put the dough in a lightly greased bowl and cover with saran wrap. Set in a warm place and proof until doubled in size about 1 hour. Meanwhile, break the almond paste apart into small pieces.
  3. Cover a large baking sheet with parchment paper. Gently deflate the dough and knead on a lightly floured surface for about 2 minutes. Then roll it out with a rolling pin to about a 13 x 13-inch square.
  4. Sprinkle the almond paste all over leaving about a 1-inch border around the edges. Sprinkle the cranberries over top of that.
  5. Roll the dough up to form a cylinder shape. With seam side down cut slices with a serrated knife 1-inch to 1 + 1/2-inch in size. Place on the baking sheet. If any of the almond paste falls out just pop it back in.
  6. Set a piece of parchment over top and then gently cover with plastic wrap. Set in a warm place and proof again 30 - 45 minutes.
  7. Preheat oven to 350 degrees F. You can brush the tops of the rolls with a tablespoon of melted butter, if you like. Bake 20 - 25 minutes until golden brown.
  8. Mix the jam and warm water together and brush over top of the warm rolls. Sprinkle with almonds.
  9. Serve warm with a fresh, steaming hot cup of coffee.

Notes:

Adapted from The Dutch Table

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/jam-glazed-dutch-coffee-buns/

Baking Partners

Italian Pignoli Cookies

Italian Pignoli Cookies

Classic Italian cookies with soft almond paste middles and a crunchy pine nut coating. They’re a must for any holiday cookie tray, even if you’re not Italian, and will be the first to disappear. {Hide some. . .}

They’re revered for their striking almond flavor that comes from a trio of almond including almond paste, almond extract and almond flour. They’re gluten-free and only call for a small amount of almond flour that reinforces the rich almond flavor that is already present due to the almond paste. Mother of all almonds.

You can bake them so they’re on the softer side, the way I like them, where just the outsides are crisp and the insides are super soft and moist or you can cook them a few minutes longer if you like a crisper, chewier cookie. I find the almond is more pronounced when they’re softer.

For a sweet little surprise you can tuck a maraschino cherry half into the middle of them.

Swoon.

Pignoli Cookies

These freeze well if you want to get a jump start on your holiday baking.

Italian Pignoli Cookies

Rating: 51

Prep Time: 25 minutes

Cook Time: 24 minutes

Yield: about 20 cookies

Italian Pignoli Cookies

Classic Italian cookies with soft almond paste middles and a crunchy pine nut coating. They're a must for any holiday cookie tray, even if you're not Italian, and will be the first to disappear.

Ingredients:

1 cup almond paste (I used homemade )
1/4 cup (1 + 3/4 ounces) granulated sugar
1/8 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup (1 + 5/8 ounces) almond flour
1 large egg white
1 + 1/2 cups (7 + 1/4 ounces) pine nuts (pignoli) (I use these )
confectioners' sugar, for dusting

Instructions:

  1. Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
  2. Place the almond paste in a medium bowl and break it apart. Mix in the sugar, salt, both extracts, and almond flour. The mixture will be crumbly.
  3. Add the egg white and beat on low speed until smooth. Refrigerate 30 minutes.
  4. Place the pine nuts in a shallow dish. Working one at a time scoop up tablespoon-sized pieces of the dough and form them into balls.
  5. Drop them into the pine nuts and roll to coat, pressing them on gently with your hands. Place them on the cookie sheets 2 inches apart.
  6. Bake 20 minutes for a softer cookie 22 - 24 for a harder cookie.
  7. Cool on pans 5 minutes then move to wire racks and cool completely. Dust with confectioners' sugar. Store in a tightly covered container in a cool, dry place up to 1 week.

Notes:

Adapted from King Arthur Flour

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/italian-pignoli-cookies/