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–+ servings
Servings: 8 pc.

Coffee Bread

Delicious way to combat food waste by reusing day-old bread for a good piece of coffee bread.
Author: Lindhardt & Ringhof
Course: Baking
Cuisine: Danish
Keyword: Bake, Coffee, Danish food, Denmark, sourdough, Stop Food Waste, Sweet
Prep Time: 10 minutes
Cook Time: 12 minutes
Metric - US Customary

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.