Koffiebroodjes


For nearly 3 weeks I have been dieting on Weight Watchers as you can see from my recent Weight 
Watchers Wednesday posting ( that is a mouthful ). So baking at least, indulgent sinful baking has taken a back seat for me because I find it incredibly hard to bake while counting Weight Watchers points. However today I got back in the kitchen and made something I have been meaning to make since my trip to the Netherlands in June. I first tasted koffiebroodje in the town of Delft in a bakery just off the main square. It was truly heavenly and today I have replicated this fantastic treat with a twist. Unlike the traditional koffiebroodje mine does not contain pastry cream, alot of my baking is dictated by what I know Joanne will and wont eat. As Joanne is someone who doesn't particularly like creamy stuff this gives me an opportunity to play around with recipes a bit to see what does and does not work. With that in mind I consulted a book I cannot recommend it highly enough, its called the Flavour Thesaurus by
Niki Segnit. I first hear about this book whilst down in my good friend Oonagh Barrett's beautiful home this summer she swore by it, oh and just in case you don't know Oonagh is a fellow Great Irish Bake Off contestant, check her out here. The book allows you to look up an ingredient and see what goes with it be, it for baking or everyday cooking. With me omitting the usual pastry cream from the koffiebroodje, I looked up what would go well with coffee. BOOM, supposedly blackcurrant goes well with coffee, who knew I certainly didn't, and I just so happened to buy a blackcurrant preserve on Friday by Abbey farm.




Before I go any further I have to say I love Abbey Farm preserves they are gorgeous, I remember first having their blackberry & apple preserve which happened to be on sale in  Aldi and ever since myself and Joanne have been hooked. So with my concept in mind I decided to layer the inside of my bread dough with the preserve and finish by drizzling in coffee icing. Man was I looking forward to this bit of baking, new concepts and doing my most favourite thing in the world , I hadn't realised how much I was missing it till today. 

I hope you enjoy this recipe its not overly difficult to make, the main thing is the time needed. Please let me know what you think in the comments below, or if you have had koffiebroodje before. Happy Baking ! I know this little bit of baking today made me so happy.

Before I reveal the recipe here is what a Koffiebroodje looks like being scoffed down in Delft :





My one is a little different but to quote one of the wisest people I know "all the great French chefs change things to come up with something new" - Bridget De Korte, my mum loves that saying. Now I am not a French chef I am a mere amateur but you have to change and try things to come up with something new that tastes just as good.

Ingredients:

500gr strong flour ( I used my favourite flour here by Shipton Mills )
Pinch of salt
1 egg
1tbsp of dry fast action yeast
320ml low fat milk
75g melted low fat spread ( I used Flora Light )
100g of sultanas
100g of currants
50g of flaked almonds
100g of blackcurrant preserve
50ml of espresso
200g of icing sugar

Method:


1) Heat the milk in a microwave for 1 minute or till lukewarm in pan roughly 32c degrees if you have a thermometer to hand. Take off the heat and add the yeast, whisk and allow to dissolve. Line a large baking tray with grease proof paper.
2) Sieve the flour into a bowl and place pinch of salt in the opposite side of the bowl.
3) Make a well in the flour and add the milk, give a quick stir then add your whisked egg.
4) Combine the ingredients and finally add your butter. I used Flora here just to save on calories.
5) Bring together to form a dough ball, it will be quiet sticky, this is how it should be.
6) Place on very lightly floured counter top, literally a sprinkle.
7) Knead the dough for roughly 7 minutes, by this time it should be smooth and elastic.

8) Place the dough back in a large bowl, and cover with a damp cloth. Place in a warm place. This is called proofing, this will take 45 minutes until the dough has doubled in size.


9) We now need to knock the dough back by gentle tapping it, this will knock the air out. Turn out on to a floured surface roll out to about 1cm in thickness.


10) Now smear all over with blackcurrant preserve.

11) Sprinkle all over with currants and sultanas. Roll up carefully into a sausage shape and cut in to one inch pieces. Place on a the lined baking tray and allow to proof for 30 minute at room temperature. 





12) Pre heat oven to 220c / 200c (fan) / 425F / Gas Mark 7.

13) Bake for 14 mins until slightly browned. Remove and allow to cool.

14) Toast your almonds in a dry frying pan till toasted and browned. Boy oh boy I will always remember to toast my nuts in the future, you will see that in the Great Irish Bake Off.

15) Make your coffee icing by mixing the espresso with the icing sugar to a smooth lump free paste.

16) Drizzle the koffebroodjes with the coffee icing and sprinkle over the flaked almonds.

DONE AND DONE, for me this has to be one of my most favourite things I have ever made. It was so damn good, I even broke my diet to try one. I absolutely adore coffee but it works so well with the blackcurrant, NOM NOM NOM.



Thanks for reading, 

Will

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