Homemade dutch pastries with pastry cream and raisins
Breakfast, Breads & Dough, Desserts

Homemade Dutch Coffee Rolls with Pastry Cream and Raisins (Video)

1 comment
5 from 3 votes

One of the sweets that I have always loved has been the Dutch Pastries with Pastry Cream and Raisins from the pastry shop. What I didn't know was that it was so easy to make them at home and have a bakery-like result. You will be guaranteed success if you follow the recipe to make these homemade Dutch Pastries, if you knead well, and let the dough rest.

Coffee buns with cream and raisins decorated with icing and rolled almonds on a wooden board

Recipe for Dutch Coffee Buns like the ones from the bakery

Dutch Pastries with Pastry Cream and Raisins are widely eaten in Holland. They are called “Koffiebroodjes”, “koffie” means coffee and “broodjes” means bread rolls. And it's true, these pastries go very well with coffee or tea.

The dough for these Dutch Coffee Buns/Pastries is a brioche-type dough. It has milk, sugar, an egg yolk and in this case margarine. I have flavored it with a little bit of vanilla. They are filled with homemade pastry cream, the trick to make the pastry cream stay inside the shells is to make the cream thicker than normal. It has happened to me on previous occasions that I made the cream too liquid and had difficulties when cutting the dough.

I have also soaked the raisins in water with a few tablespoons of orange blossom water. I love raisins infused with orange blossom water, but you can soak them with just water.

With this recipe you can make about 37 small pastries, it seems like a lot, but it is ideal to make them when you have visitors or would like to share them with your family and friends. The size is smaller than those from the bakery so it is an ideal snack. Plus, they keep great in the refrigerator for several days.

I decorate them with icing and almond flakes, they´ll look beautiful, although you can decorate them (or not) however you like.

The trick to make the dough super spongy

For these Dutch pastries to be a success, you need to get a spongy brioche-type dough. This is achieved by kneading the dough very well. I knead all my bread recipes and any recipe that includes dough by hand. I don't have any kind of fancy mixer and I like to knead the doughs by hand.

I knead this brioche-type dough for about 10-15 minutes, I really enjoy kneading, but if you have a mixer, little time or you just don't feel like kneading for 10-15 minutes... Do it in your mixer if you have one. 🙂

Ingredients you need to make Homemade Dutch Coffee Buns with Pastry Cream

If you are ready to fill your house with a delicious smell, get all the ingredients you need to make these Dutch Pastries with Cream. The ingredients are detailed below:

Ingredients you need to make the dough for the Dutch pastries

  • All-purpose flour: you need 500 grams of all-purpose to make the dough
  • Milk: this dough is made with milk, my preference is to use full-fat milk, you need 250-300 milliliters, add 250 milliliters of milk to the dough and add the last 50 milliliters little by little. You may not need to use all the milk.
  • Egg yolk: you need one egg yolk
  • Sugar: you need 40 grams of sugar to slightly sweeten the dough
  • Vanilla sugar: a bag of vanilla sugar (8 grams)
  • Bakery yeast: to make the dough rise, use a bag of baker's yeast (7 grams)
  • Margarine: to make the dough rise, use a bag of baker's yeast (7 grams)
  • Salt: so that the dough does not remain bland, 5 grams of salt are needed

Ingredients you need to make the pastry cream

So that there is not much of a mess when cutting the dough, it´s important that the pastry cream is thick. I achieve this by adding a little more flour than usual.

  • Milk: you need 350 milliliters of milk, my preference is to use full-fat milk
  • Egg yolks: you need 3 egg yolks
  • Sugar: the amount of white sugar you need is 80 grams
  • Flour: use 30 grams of flour to thicken the pastry cream
  • Vanilla: add a few drops of vanilla aroma, it´s delicious

Extra ingredients you need

Egg yolks: You need two egg yolks to paint the pastries before they go into the oven.

Peach jam: I love painting the Dutch Pastries with peach jam as soon as they come out of the oven. This way they will have a beautiful shine and if you decide to decorate them with laminated almonds they will stick to it. You would need two tablespoons of peach jam, heat it for about 20-30 seconds in the microwave or until the jam has melted

Raisins: you need 100 grams of raisins, water to cover the raisins and two tablespoons of orange blossom water

Extra flour: some extra flour to dust the counter top

Decoration: you can decorate with flaked almonds, this is totally an extra and you can choose to not do it if you don't want to. You can also decorate with icing, below are the instructions

  • Icing: mix 3 tablespoons of powdered sugar with a few drops of milk (or water), until you get a thick mixture. Put it on top when they have cooled, otherwise it will melt.

IMPORTANT: It´s important that all ingredients are at room temperature unless otherwise indicated.

Delicious homemade dutch pastries

How to make the Dutch Pastries with pastry cream and raisins

Making homemade Dutch pastries requires several steps, I explain them divided into several parts to make it easier to follow this recipe:

Soak the raisins

Before starting with the dough and the pastry cream, you need to soak the raisins. You can soak them only in water, or you can soak the raisins in two tablespoons of orange blossom water and water. You are going to let them soak until shortly before using them.

How to make pastry cream

You will make the pastry cream before making the dough so that it has time to cool down well. Making pastry cream is very easy, so that it doesn't go wrong you have to keep two things in mind:

  • Make the pastry cream over low heat, if you do it over medium or high heat it can create lumps and you won't be able to use the pastry cream.
  • Be at the side of the pastry cream at all time, you have to keep mixing it all the time so that it doesn't burn on the bottom. You will notice that the pastry cream goes from liquid to thick very quickly.

The first step is to heat the milk along with a few drops of vanilla (you can skip the vanilla step if you want and just heat the milk), just before it starts to boil remove it from the heat. You will notice that it starts to boil when little bubbles start to appear from the sides.

In a bowl add the three egg yolks and the white sugar. You have to beat it for a few minutes with a whisk. Add the flour and beat until completely incorporated. Now it's time to add approximately half of the milk little by little while you beat. When you have mixed half of the milk with the yolks, put that mixture together with the milk that remains inside the pot and put it on low heat while stirring.

It may seem like it takes a while to thicken, but once it starts to thicken it goes quickly, it will go from liquid to thick. Don't stop mixing at any time. When the pastry cream has a thick consistency, remove it from the heat, put it in a deep plate or bowl and cover it with plastic wrap.

So that the pastry cream does not form a layer when it´s cooling, it´s important that the plastic wrap is touching the pastry cream.

Let it cool until you are going to use it. If you touch it and it is no longer hot, you can put it in the refrigerator for a while (optional).

When you are going to use the pastry cream, beat it with the whisk so that it loosens a little and is not so stuck.

How to make the brioche-type dough for the Pastries

Making the dough for the Dutch Pastries is done as follows:

In a large bowl add the flour, make a small hole in the middle and put the sugar, vanilla sugar and yeast, add about 250 milliliters of milk and mix with a spatula or wooden spoon. Before continuing adding the rest of the milk, add the egg yolk, margarine and salt. Integrate everything by hand and add more milk if necessary.

When you have all the ingredients mixed in, sprinkle flour on the counter top and knead for about 10-15 minutes until you obtain a ball of dough that is not sticky. To ensure that the dough is not sticky you have to knead for a long time. In any case, if you see that the dough is very sticky, add a little bit of more flour. If, on the other hand, you see that the dough is very dry, add a little more milk.

Once the kneading process is finished, put the dough ball in a bowl and cover it with a damp kitchen towel or plastic wrap. Let the dough rest for 60 to 90 minutes (or until it has doubled in size).

How to make Homemade Dutch Pastries with pastry cream

Put the dough on the floured counter top and deflate it. With a roller, make a rectangle on the countertop with a thickness of about half a centimeter.

The raisins must be put in a strainer to remove excess water. Meanwhile, put the pastry cream on top of the dough and then put the raisins on top.

Roll the dough from the long side of the rectangle. Once rolled, cut slices of approximately 1.5 to 2 centimeters. Place them on baking paper lightly dusted with flour. Cover them with cling film and let them rest for approximately 45 minutes.

pastries on a baking tray

Preheat the oven to 200º Celsius. Paint the Pastries with egg yolk and bake them for about 10-12 minutes or until they have taken on the desired color.

homemade pastries inside the oven

As soon as you take them out of the oven, paint them with peach jam (put the jam in the microwave for a few seconds so that it melts and is manageable), add the sliced almonds and place them on a rack to cool. Decorate them with a little icing when they have cooled down, otherwise it will melt.

To make the icing, mix 3 tablespoons of powdered sugar with a few drops of milk (or water), until you get a thick mixture.

Sweet pastries decorated with sliced almonds

Enjoy them and... Bismillah! 🙂

Video Recipe of Dutch Pastries with pastry cream and raisins

To make this recipe a little more visual and easy to follow, I have made a video on how to make Homemade Dutch Pastries step by step. I hope you find it useful.

If you like this recipe, check out the following recipes

If you like this Dutch Pastries recipe, you will love the following recipes:

  • You will love this recipe for Special Aromatized Brioche, has a delicious syrup on top and is ideal to serve as a special breakfast or brunch.
  • This Lemon Cake a fresh, light and above all spongy cake with a delicious touch of lemon.
  • If you like recipes with citrus fruits, this Fluffy Orange Cake will be a recipe you´re going to love, plus it's so pretty that they'll think you've spent hours in the kitchen.
  • If you're looking for another dairy-free recipe, you might love this one. Vegan Oreo Cake.
  • This Apple Crumble Cake: a delicious sponge cake base, a warm apple filling with a touch of cinnamon and a perfectly crunchy crumble topping.

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Homemade Dutch Coffee Rolls with Pastry Cream and Raisins (Video)

Homemade Dutch Coffee Rolls with Pastry Cream and Raisins (Video)

Recipe by Oum Bilal

One of the sweets that I have always loved has been the Dutch Coffee Buns with Pastry Cream and Raisins from the pastry shop. What I didn't know was that it was so easy to make them at home and have a bakery-like result. You will be guaranteed success if you follow the recipe to make these homemade Dutch Pastries.

Course: Sweets, desserts, confectioneryCuisine: EuropeanDifficulty: Medium
5 from 3 votes
Servings

30

servings
Preparation time

30

minutes
Cooking time

10

minutes
Rest time

2

hours
Baking time

15

minutes
Total time

3

hours 
Cooking mode

Keep your device screen on

Ingredients

  • Ingredients needed for the pastry dough
  • 500 grams 500 all-purpose flour

  • 250-300 milliliters 250-300 milk

  • 1 1 egg yolk

  • 40 grams 40 sugar

  • 1 bag 1 vanilla sugar (8 grams)

  • 1 bag 1 baker's yeast (7 grams)

  • 50 grams 50 margarine (soft or slightly melted)

  • 5 grams 5 salt

  • Ingredients needed for the pastry cream
  • 350 milliliters 350 milk

  • 3 3 egg yolks

  • 80 grams 80 white sugar

  • 30 grams 30 flour

  • vanilla aroma (optional)

  • Soak the raisins
  • 100 grams 100 raisins

  • 2 tablespoons 2 orange blossom water (optional)

  • water

  • Icing and decoration (optional)
  • 3 tablespoons 3 powdered sugar

  • milk or water (some drops)

  • flaked almonds (optional)

Instructions

  • First step: soak the raisins
  • Soak the raisins in a bowl with two tablespoons of orange blossom water (optional) and warm water.
  • Second step: make the pastry cream
  • Heat the milk with a few drops of vanilla flavoring (vanilla is optional), just before it starts to boil, remove it from the heat.
  • In a bowl add the three egg yolks and the white sugar. Beat it for a few minutes with a whisk. Add the flour and beat until completely incorporated.
  • Add approximately half of the milk little by little while you beat. When you have mixed half of the milk with the yolks, put that mixture together with the milk that remains inside the pot and put it on low heat while stirring.
  • When you are going to use the pastry cream, beat it with the whisk so that it loosens a little and is not so stuck.
  • Third step: make the pastry dough
  • In a large bowl add the flour, make a small hole in the middle and put the sugar, vanilla sugar and yeast, add about 250 milliliters of milk and mix with a spatula or wooden spoon. Before continuing adding the rest of the milk, add the egg yolk, margarine and salt. Integrate everything by hand and add more milk if necessary.
  • When you have all the ingredients mixed in, sprinkle flour on the counter top and knead for about 10-15 minutes until you obtain a ball of dough that is not sticky. To ensure that the dough is not sticky you have to knead for a long time. In any case, if you see that the dough is very sticky, add a little bit of more flour. If, on the other hand, you see that the dough is very dry, add a little more milk.
  • Once the kneading process is finished, put the dough ball in a bowl and cover it with a damp kitchen towel or plastic wrap. Let the dough rest for 60 to 90 minutes (or until it has doubled in size).
  • Cuarto paso: enrollar y cortar la masa
  • Put the dough on the floured counter top and deflate it. With a roller, make a rectangle on the countertop with a thickness of about half a centimeter.
  • The raisins must be put in a strainer to remove excess water. Meanwhile, put the pastry cream on top of the dough and then put the raisins on top.
  • Roll the dough from the long side of the rectangle. Once rolled, cut slices of approximately 1.5 to 2 centimeters. Place them on baking paper lightly dusted with flour. Cover them with cling film and let them rest for approximately 45 minutes.
  • Fifth step: bake the Dutch pastries
  • Preheat the oven to 200º Celsius. Paint the Pastries with egg yolk and bake them for about 10-12 minutes or until they have taken on the desired color.
  • As soon as you take them out of the oven, paint them with peach jam (put the jam in the microwave for a few seconds so that it melts and is manageable), add the sliced almonds and place them on a rack to cool. Decorate them with a little icing when they have cooled down, otherwise it will melt.
    To make the icing, mix 3 tablespoons of powdered sugar with a few drops of milk (or water), until you get a thick mixture.
  • Enjoy them and... Bismillah! 🙂

Video Recipe

Notes

  • All ovens are different so baking time may vary.
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