Koffiebroodjes/Dutch Coffee Buns for Baking Partner's Challenge#19

Ingredients

For the Pastry Cream Filling

• Soak the raisins in warm water for 15 minutes. Drain and set aside until use.
• Heat the milk until warm, not boiling. Add the butter to it. The temperature of the liquid added is very important while making yeast breads. Too hot or too cold will kill the yeast and your dough wouldn't proof well. 
• I check my inserting my finger into the liquid, it should warm and not scalding hot. In case if you are doubtful use a candy thermometer to read the temperature, it should read 110 to 115 degrees.
• Take Flour, yeast, sugar and salt in a large bowl. Mix well to combine. Now add butter added warm milk to this flour mix.Add vanilla extract and knead to make a soft dough.
• Let it Sit covered in a warm place in a well oiled bowl for about 90 minutes. The actual recipe suggested only 40 minutes. But it is a bit cold in my place now, so i left it for 90 minutes inside my oven with the lights on. 

• Make the filling immediately after making the dough, it takes time to cool down before using in the buns.
• Before making the dough, take ¼ cup of yogurt and keep it in a tea-strainer, for it to drain all the whey. Let it sit this way until use.
• Heat ¾ Cup of milk in a pan, add the custard powder to the remaining ¼ cup of milk and mix well without any lumps. When the pan milk is hot, turn the flame to simmer and add the custard mixed milk to it and stir well to combine without any lumps. 

• Keep stirring, the milk will start to thicken, Keep whisking until the custard becomes very thick. Take the pan off the heat and let the custard cool to room temperature. 
• When it is completely cool, add 2 tablespoon of hung yogurt to this custard and whisk well. Keep aside until use. It is important that the custard filling be very thick to avoid mess-free rolls. 

• Prepare a baking tray with parchment.I used my stainless steel plate, fully wrapped with aluminium foil. preheat the oven to 170C/350F.
• After dough has doubled. Transfer it to well-floured surface. Punch it down and knead for minute.

• Roll the dough into a (8x8) square of about ¼ inch thickness. Spread the pudding and raisins, leaving an inch gap on all sides to aid mess-free rolling. 
• Roll the rectangle tightly, like a jelly roll. Cut the rolled dough, using a sharp knife about ½ inch thickness slices.

• Place the cut slices on the baking tray with the cut side facing down. Let it sit for another 30-40 minutes or until it looks puffed up. 
• Brush the top with butter and bake for around 25 minutes. Mine was done in 25 minutes. Remove from the oven and brush them immediately with apricot jam and water mixed mixture.

• Let it cool completely, give them another coat of apricot jam n water mixture. Serve Warm along with coffee or tea. Makes a delicious after-school snack for kids.