Delicious way to combat food waste by reusing day-old bread for a good piece of coffee bread.
Recipe for coffee bread
Delicious way to tackle food waste by reusing day-old bread to make a great piece of coffee bread.
We got the recipe from the book: “Meyers Surdejsskole“, where Meyers Madhus writes the following about the recipe:
Coffee bread once graced the windows of most bakeries and can still be found here and there. It belongs to the category of creative inventions that give new life to day-old bread. The combination of crispy edges and a moist, sweet marzipan filling is downright addictive. We perfume the coffee bread with a few drops of rose water, but citrus zest, orange blossom water, brandy, or liqueur would also work well.
Servings: pc.
Coffee Bread
Delicious way to combat food waste by reusing day-old bread for a good piece of coffee bread.
Equipment
- Grater
- Hand Mixer
- Bowl
- Piping Bag
- Baking Tray
- Baking Paper
- Oven
Ingredients
- 200 gram Marzipan
- 130 gram Sugar
- 50 gram Brown sugar
- 2.3 gram Baking Soda
- 5.2 gram Wheat Flour
- 80 gram egg white 2 large
- 8 slices Bread day-old, cut into oblong shapes
- Rose Water a few drops, can be omitted
Instructions
- Grate the marzipan with a grater, and whisk it together with the sugar and brown sugar using a hand mixer.
- Add baking powder and wheat flour, and whisk until you have a uniform mass.
- Add an egg white, whisk it into the mixture, and then do the same with the other egg white – if the filling is getting too runny, hold back some of the egg white.
- Put the filling into a piping bag if you have one – otherwise leave it in the bowl.
- Sprinkle each bread piece with a few drops of rose water, and pipe or spread the filling with a spoon to cover the bread.
- Place the coffee breads on a baking sheet with parchment paper, and bake them at 200° fan oven for 10-12 minutes, or until they are nicely golden on top.
- Let them cool a bit, but feel free to serve them warm.
Notes
#TIP‘Day-old’ should be taken with a grain of salt. Good sourdough breads often become beneficially ‘day-old’ only after several days.