Coffee Buns
Whether you are like me who breathe, drink, and bleed coffee and can’t start your day without one; or a normal person who appreciates a good cup of coffee, this Coffee Buns recipe is for you.
Servings: 8 buns
Calories:
Ingredients
For making the dough
- 7 grams dry active yeast
- 1 cup warm milk
- 2 ½ cups flour
- 4 tbsp sugar
- ¼ tsp salt
- 60 grams soften butter
For making the coffee topping
- 2 tsp hot water
- 3 tsp coffee granules
- 1 beaten egg
- 3 1½ tbsp sugar
- ½ cup + 2 tsp cake flour
Filling
- 10 grams butter filling for each bun
Instructions
Making the dough
- In a small bowl pour the warm milk then add the dry active yeast. Let sit for 5 mins to bloom.
- In a mixing bowl add flour and sugar. Mix until well incorporated. When the yeast-milk mixture is ready pour into the dry ingredients then mix by hand until incorporated.
- Add soften butter and salt then knead until the dough become smooth and elastic. NOTE: If you’re using a stand mixer, attached bowl and use a hook attachment. Start mixer starting from the lowest speed. Increase speed after a minute or so.
- Place the dough into a greased bowl and cover with cling film or clean kitchen towel and let it rest for 1 hour or until it doubles in size.
Making the coffee topping
- Add 2 tsp hot water into the coffee granules and stir until granules dissolves. Set aside.
- In a mixing bowl, Tip in butter and whisk until creamy. Add sugar and whisk until sugar dissolves.
- Tip in beaten egg then whisk until fully incorporated. Mix-in the liquefied coffee then sift the flour into the bowl. Whisk until no traces of flour is left.
- Transfer in a piping bag with a circular tip and set aside. NOTE: You can place topping in the refrigerator to keep it from becoming too soft.
Assembly
- Line a baking sheet with parchment paper. When the dough is double in size, lightly punch it to release air. Cut the dough into small sizes, approx. 80 grams each.
- Take a piece of dough and form into a ball then flatten it by hand or a rolling pin. Place 10 grams of butter in the center of the dough then seal by gathering the sides of the dough towards the middle. Pinch and twist the top to seal the ends together.
- Place the finished dough with the sealed side at the bottom on a parchment paper. Repeat the process for the remaining dough. Cover the buns with a clean kitchen towel and let it rise for 20 minutes or double in size. Pre-heat oven at 180°C / 356 ° F.
- Take the piping bag with coffee topping. Hold the bag straight up, with the tip about half an inch above the surface of your buns. Squeeze from center and make a swirl up to the edge of the buns.
- Place in pre-heated oven and bake for 20 minutes . Allow to cool on the baking sheets a little before transferring to a wire rack to completely cool. Bon appetit!