Every Tuesday, I would check out the Cook’s Nook in The Star newspaper for recipes by Amy Beh. This celebrity chef is my aunt and she has 3 cookbooks in her name.
When I saw her recipes this week on “lovely loaves”, I knew I MUST bake it. There were 3 recipes and the one that caught my eyes was the Cranberry Coffee Loaf.
Baked it yesterday. However, instead of baking a loaf, I divided the dough into 12 equal parts and made them into buns. The aroma of freshly baked coffee buns was heavenly.
The buns are really soft and the texture is very fine. The buns are still soft after a day!
This is definitely a keeper.
Here is the recipe for your baking pleasure.
Cranberry Coffee Loaf (by Amy Beh)
300g high protein flour, sifted
½ tsp salt
65g soft brown sugar
5g instant yeast
160-165ml fresh milk
½ tsp coffee paste ( I omitted this as I do not have it - updated April 2, 2012)
1 tsp instant coffee powder ( I used 2 tsp as I did not use coffee paste - updated April 2, 2012)
80g dried cranberries
1. Place sifted flour and salt into the bowl of an electric mixer fitted with a dough hook.
2. Add sugar, yeast and butter.
3. Beat for 5 minutes.
4. Add combined coffee milk mixture and continue beating for a further 10 minutes until dough is soft and elastic
5. Place dough in a large oiled bowl. Cover and leave in a warm place for an hour or until the dough has doubled in bulk.
6. Punch down the dough and knead on a lightly floured board.
7. Add the cranberries and roll up the dough.
8. Shape into a loaf.
9. Place into a loaf pan and leave aside to rise again for 20 mins or until doubled in bulk.
10. Bake in preheated oven at 190C for 25-30mins. Remove onto a rack to cool.
Note : For the Buns, I kept them in the oven for only 12 minutes.