• 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 would 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 KOFIEEBROODJE –

• Once the dough has 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 stays put.
• 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 become puffy.

BAKING THE BUNS –

• Preheat the oven to 350 F.
• Once the rolls have proofed, 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 buns once again with the glaze once they have cooled down.
• Enjoy the Kofieebroodje!!!