Koffiebroodjes (Dutch Sweet Rolls) # Baking Partner's Challenge

This month Kaveri of Palakkad Chamayal challenged the Baking Partners with two lovely Dutch recipes from The Dutch Table... a Dutch Apple Pie and these Dutch Sweet Rolls called Koffiebroodjes. While the spices of the Apple Pie were enticing, the sound of "Koffiebroodjes" was too sweet to pass up. So I decided on baking the later and glazing it with a jam that contained the flavors of the Dutch Apple Pie or Appletart.. The result was a delight and we really enjoyed them with our latte...

Translated literally, Koffiebroodjes means Coffee Buns. Apparently these old-fashioned glazed sweet rolls are available at local bakeries and supermarkets in Netherlands. They are usually eaten around 11:00 am during the coffee break or shared over a cup of coffee with the neighbours. Though the recipe here uses a jam glaze, these buns are also made with a sugar based sweet glaze. In some respect they are very similar to the classic cinnamon buns. They too are sticky from the glaze and have raisins in their folds. However these are not pull-apart buns and there is no brown sugar or cinnamon. These are baked as single units and a vanilla pudding replaces the cinnamon-brown sugar mixture in them, thereby making them quite different from their Siamese twins... the cinnamon rolls.

The dough in authentic Koffiebroodjes contains eggs. However Kaveri tried an eggless version and I mostly followed the recipe she provided.. except for sneaking in some whole wheat flour and ginger powder into the dough and making my own version of the cream filling. The recipe had suggested mixing a pack of vanilla pudding with sour cream for the filling. Instead, I filled my buns with crème anglaise thickened with cornstarch and tempered with a dollop of sour cream. Though not quite Dutch, my buns with the crème anglaise filling and spiced apple jam glaze tasted really good.. They tasted best while still a little warm... and vanished faster than I thought they would ! 

Koffiebroodjes (Dutch Sweet Rolls)

Recipe by Adapted from The Dutch Table
Prep time: 2 hour 15 minutes                                                                Cook time: 25 minutes
Total time: 2 hour 40 minutes                                                                Yield: 8

For the dough
  • 5/8 cup milk, lukewarm
  • 1 1/2 tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 tsp salt
  • 2 tbsps sugar
  • 1/4 tsp ginger powder
  • 1 1/4 tsp bread machine yeast
  • 2 tbsps unsalted butter, softened
For the filling
  • the cream filling recipe as below
  • 1/6 cup raisins
For the glaze
Cooking Directions
  1. Soak the raisins in warm water for 20-30 minutes, drain them and keep aside.
  2. Line two baking trays with parchment paper and keep them aside.
  3. Put all the ingredients for the dough in the bread machine pan in the order recommended by the manufacturer and program it for the dough cycle. 10-12 minutes down the line, feel the dough with your hand. it should be smooth. Add some more flour if it is sticky and a bit of oil or water if it feels lumpy. I used the Sunbeam bread machine and the above proportions worked well for me.
  4. While the dough is being kneaded and poofed in the bread machine, prepare following the recipe below prepare the creme filling and chill it till the machine beeps at the end of the dough cycle.
  5. When the machine beeps at the end of the cycle, divide the dough into 2 halves.
  6. Keep one half covered with a kitchen towel while you work on the other.
  7. Over a lightly floured surface or a surface lined with parchment paper, roll out the dough into a 12×2.5 inches rectangle.
  8. Spread about 1/3 of the cream filling on the rolled out dough.
  9. Sprinkle half of the raisins over the cream filling.
  10. Starting at the long edge roll the dough like a jelly roll.
  11. Tuck the seam side down and cut 4 slices out of the rolled log.
  12. Place the slices on a prepared baking tray, cover with a kitchen towel and let them poof for 20-30 minutes.
  13. Meanwhile, preheat the oven to 350°F and repeat the process with the remaining dough.
  14. Once the slices have poofed, brush the rolls with the softened butter and bake them in the preheated oven until they are golden brown, around 25 minutes.
  15. For the glaze, mix the jam and water and heat it slightly and keep aside. (Since I used a homemade jam, I pureed the mixture for a smooth finish.)
  16. Brush the jam glaze over the prepared rolls after they have cooled down slightly.
  17. Serve with your favorite hot beverage.
Now the recipe for the cream filling. As mentioned above I used crème anglaise. For that I Dorie Greenpan's recipe from Around the French Table.. I added some cornstarch and sour cream to the recipe in order to mimic the original flavors.  

Creme Filling

Recipe by Adapted from Around my French Table
Prep time: 5 minutes                      Cook time: 10-15 minutes                        Total time: 20 minutes max

  • 1/3 cup whole milk
  • 1/3 cup heavy cream
  • 2 large egg yolks
  • 2 1/2 tbsps sugar
  • 1 tsp vanilla extract
  • 1 1/2 tbsp sour cream
  • 2 tsp cornstarch
Cooking Directions
  1. Bring the milk and heavy cream to a boil in a heavy bottomed saucepan.
  2. Meanwhile, whisk the egg yolks and sugar in a medium sized saucepan until well blended and slightly thickened.
  3. Whisking continuously, drizzle in a quarter of the hot liquid into the yolk-sugar mixture.
  4. Once the eggs get used to the heat, quickly whisk in the remaining liquid.
  5. Stirring continuously with a wooden spoon, cook the custard over medium heat until it thickens slightly and coats the back of the spoon.
  6. Stir in the cornstarch and vanilla extract and cook until the raw smell is gone and the custard looks thick.
  7. Switching of the heat, stir in the sour cream.
  8. Strain the custard into a bowl and chill in refrigerator until needed. (Straining the custard at this point would have been the ideal thing to do. However I did not and regretted it later. So try not to skip this step even if you are feeling a little lazy like me.)
Before you leave hop over to Zesty South Indian Kitchen to check out what the other Baking Partners have baked this month.

So much for now... Stay warm, stay safe and drink lots of coffee with Dutch Coffee Buns :D
tot ziens !

These buns are being yeastspotted. I shall also be sharing this at the following parties.


  1. I love the homemade cream filling for the sweet rolls! This sound very tasty and so much more creative than the traditional cinnamon sugar filling...

  2. delicious dinner rolls, you made it perfectly.

  3. Good Afternoon Tanusree, I remember eating these Koffiebroodjes many years ago when I visited Holland, and you are right, they are delicious. I think your filling of creme anglaise is a lovely choice. I shall save this recipe to try later. Thank you for sharing this lovely recipe.
    Best Wishes

  4. Just wanted you to know that your recipe is being featured this week on Foodie Friday. Stop by and get your button. I will be pinning and tweeting it this week.

  5. Your Dutch Sweet Rolls look fantastic! Thank you so much for sharing with Full Plate Thursday and have a great weekend!
    Miz Helen


Thanks for stopping by. It was nice having you here. Have a good day.

Take care and come back soon.
Best, Tanusree

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