ingredients
For the coffee buns
- 72 mlmilk
- 6 graminstant coffee powder
- 16 gramcastor sugar
- 2.6 gramyeast
- 20 grambeaten egg
- 134 grambread flour
- 2 gramsalt
- 20 gramunsalted butter(in room temperature)
- 16 gramcold salted butter(for filling)
- 5 gramunsalted butter(as needed, for brushing bowl)
For the milk topping
- 3 gramcondensed milk
- 0.25 tspvanilla extract
- 3 mlhot water
- 20 grambeaten egg
- 24 grampowdered sugar
- 0.13 tspsalt
- 26 gramall-purpose flour
- 26 gramunsalted butter(in room temperature)
instructions
Making the Coffee Buns
- Heat up the milk in the microwave at 800 watts for around 20 seconds or until warm to the touch.
- Add instant coffee powder and salt (for the coffee buns) to the warm milk. Mix until fully incorporated.
- In a large bowl, add bread flour, castor sugar and yeast. These will be your dry ingredients.
- Add the beaten egg (for the coffee buns) to the wet coffee mixture and mix until well combined. These will be your wet ingredients.
- Take the bowl with the dry ingredients and make a well in the centre of the bowl. Add the wet ingredients into the dry ingredients and mix everything together with a spatula until it forms a tacky dough.
- Take the dough onto a work surface and knead the dough for a good 10 mins.
- Add the unsalted butter (for the coffee buns) to the dough.
- Knead it until it mixes well to the dough for another 10 mins. until the dough becomes very smooth and elastic.
- Brush some butter (for brushing the bowl) into an empty bowl.
- Shape the dough into a ball and add it to the buttered bowl. Cover it with some cling wrap or a damp towel and let it rest at room temperature for an hour.
- Once the dough has doubled in size, punch the dough to take the gas out of the dough.
- Take the dough and weigh it. Divide the dough into 4 equal parts.
- Shape individual dough into a ball and let it rest on a work surface, covered with cling wrap for 15 minutes.
- Take the cold salted butter (for the filling) and weigh it and divide it into 4 equal cuts.
- Degas each dough with your hand and flatten it out. Add a cut of salted butter (4 gr each) to individual dough and seal the dough by pinching the ends together and shape it into a ball.
- Take a baking tray and place a baking mat/baking paper on it. Add the dough to the baking tray and cover with some cling wrap. Let it rest at room temperature for 40 minutes.
Making the milk topping
- In a small bowl, add condensed milk, vanilla extract and hot water. Mix everything together and set it aside to cool.
- Add the beaten egg (for the milk topping) and stir the mixture until fully incorporated.
- Add the powdered sugar and salt (for the milk topping) and mix together until fully incorporated.
- Add the all-purpose flour and mix until fully incorporated.
- Add the unsalted butter (for the milk topping) and whisk until fully incorporated.
- Prepare a piping bag and add the mixture to the bag. Seal it and let it chill in the fridge until it’s time to use.
Proceed to baking
- Preheat the oven to 180 Celsius.
- Take the topping mixture out of the fridge and pipe the mixture onto each dough. Pipe the mixture out by making a spiral starting from the top of the dough and slowly working your way down to the bottom of the dough. Stop piping once you’ve reached ¾ of the way from the bottom of the dough.
- Bake the dough for 15 minutes or until it turns slightly golden brown on top.
- Enjoy the coffee bun with a cup of coffee or tea!
bread
side dish
bread
coffee buns