Ingredients
To make the pudding filling –
French vanilla pudding – ½ the package
Milk – ¾ cup
Sour cream – 3 tbsp
For the buns –
All-purpose flour – 1 ½ cups
Instant yeast – 3 ½ gm / a little more than 1/2 tsp
Milk (lukewarm) –a little less than ¾ cup
Butter – 1 ½ tablespoon plus ½ tbsp
Sugar – 2 tbsp
Vanilla – 1 tsp
Salt – ¾ tsp
Raisins – 4 tbsp
For the glaze –
- Any jam or preserve – 2 tbsp
- Warm water – 1 tbsp
Method
Soak the raisin in warm water for about 15 minutes. Drain it and then keep it aside until ready to use.
Combine the jam or preserve with the warm water and mix well to form a spreadable glaze. Keep it aside.
To make the pudding filling –
- In a heavy-bottomed saucepan, combine the milk and the pudding mix and cook over low heat stirring all the time. Bring the mixture to a constant boil and then turn off the heat. At this stage, you will notice that the mixture has thickened quite a bit. It will thicken more as it cools. Let it cool down a bit at room temperature and then leave it in the refrigerator to cool down. Once chilled, make sure that the consistency is thick enough to be spread.
- Now mix the sour cream into the pudding and gently mix it to combine. Leave it aside until ready to use.
To make the dough –
- In a food processor bowl or a large bowl (if making the dough by hand), combine the flour, salt, sugar, and yeast. Mix it once to combine.
- Now add the vanilla and the butter and mix well.
- Slowly add the milk and combine to form a soft dough. Knead it well until the dough becomes smooth and elastic.
- Transfer the dough to a greased bowl and cover it. Leave it in a warm place until doubled in size (about an hour).
Assembling the Coffee Buns
- Once the dough has been proofed, punch it down and then roll it into a 16 x 12 rectangle.
- Evenly spread the pudding mixture, leaving an inch on each side.
- Sprinkle the raisin evenly over the pudding.
- Roll the dough into a cylinder. Make sure that the pudding mixture doesn't come out.
- Now cut the cylinder into a 1-inch thick slice. This stage gets a little messy since the pudding will ooze out when cutting. To reduce the mess, make sure you use a sharp knife and cut it down in one swift motion.
- Place the buns on a parchment-lined baking sheet.
- Cover it with a cloth and let it proof for about 30 minutes more until they rise.
Baking the buns –
- Preheat the oven to 350 F/ 180 C
- Once the rolls have doubled, brush them with melted butter and bake for about 25 minutes or until golden brown.
As soon as the rolls come out of the oven, brush it with the jam glaze and then cool them on a cooling rack.
- Brush the Coffee Buns once again with the glaze once they have cooled down.
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