Coffee Buns
Ultra moist coffee buns with a heavenly buttery goodness and just the right amount of coffee to tease and awaken your senses!
INGREDIENTS
For the bun:
- 9 g of salt
- 60 g butter
- 80g castor sugar
- 10 g of dry yeast
- 500 g of bread flour
- 20 g powdered milk, (optional)
- 280 ml water + 1 large egg
Garnish:
- 3 large eggs, lightly beaten
- 200 g of cake flour
- 150 g caster sugar, sifted
- 200 g butter
- 1 tablespoon of instant coffee + 2 tablespoons of hot water or 3 tablespoons of espresso
- 1 tablespoon of coffee liqueur or 1 tablespoon of coffee essence, (optional)
Filling:
- 100 g butter
DIRECTIONS
For the bun:
First, add all the dry ingredients. Mix well.
Then, gradually add water and egg mixture and knead on medium speed for about 10 minutes. (Use the DOUGH HOOK)
Slowly add butter and continue kneading until you get a shiny and elastic dough. (Note: the dough should be able to stretch without breaking)
Cover the dough with a cloth. Let rise for about 40 minutes or until the dough has doubled in size.
When the dough rises, prepare the filling.
Garnish:
Beat butter and sugar until pale in color.
Gradually add the egg.
Incorporate the flour at low speed.
Add the coffee mixture and the liqueur. Mix until combined. Put aside.
To make bread:
Remove the dough and on a lightly floured surface, cut the dough down to release the air.
Divide the dough into 25 grams each. Roll it out into a small circle and insert 1 teaspoon of butter into each bun. To wrap up.
Leave the bread ready to rise for about 45 minutes or double in size.
Place the cream filling in a prick bag and pump the cream in circles around the bread.
Bake at 215 Celsius for 18 minutes.
Happy Cooking Time.
RECIPE NOTES
Use the conversion tool to convert the measurement.
