Do you know coffee buns can be made from the scratch at home with simple ingredients? Let's get to baking! Recipe by @3cravingguys.
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For the buns
500 grams bread flour
80 grams caster sugar
9 grams salt
10 grams instant dried yeast
1 large egg
300 Ml water
60 grams unsalted butter, at room temperature
For the coffee-cream topping
1-2 tablespoon instant coffee depends on how you want the flavor to be.
2 tablespoons very hot water
200 grams unsalted butter, at room temperature
150 grams confectioner's sugar
3 large eggs, lightly beaten
200 grams cake flour
1 tablespoon coffee liqueur
For the filling
100 grams unsalted butter, cold
Make the buns
1. In the bowl of a stand mixer, beat together bread flour, sugar, salt, milk powder, and yeast. Attach the bowl to the stand mixer and attach the dough hook or try the alternative method.
2. In a measuring cup, mix together egg and water. Turn on the mixer at medium speed and gradually pour the liquid into the dry ingredients, kneading for about 10 minutes until the dough comes together.
3. Slowly add in butter and continue kneading until you get a shiny and elastic, but tacky dough.
4. Transfer the dough into a lightly greased bowl. Cover with towel or clingwrap and leave to proof for at least 40 minutes or until doubled in size.
While the dough is proofing, prepare the coffee-cream topping
5. In a small bowl, dissolve coffee in the hot water. Set aside for a moment.
6. Place butter in a separate medium bowl, then sift in confectioner's sugar. Beat together with a whisk until well-mixed and pale in color.
7. Gradually add in the lightly beaten eggs and beat until fluffy. Sift in the cake flour to ensure a smooth topping, then use a spatula to fold in the flour.
8. Pour in the prepared coffee mixture and liqueur, if using. Mix until well-combined. Set aside at room temperature.
Once the dough is ready
9. Transfer the proofed dough onto a lightly floured surface. Punch dough down gently to release the air. Divide dough into 19 pieces, 50 grams each. (For 20 buns, weigh each portion into 47.5 grams.) Briefly roll each portion of dough into rounds and flatten into a circle using a rolling pin.
10. Place 1 teaspoon of cold butter into the center of each flattened dough and seal the dough around it. Place seam side down on a parchment-lined baking sheet. Repeat with remaining dough and butter, placing each piece of dough at least 4 inches apart to give it plenty of room to expand.
11. Lay a towel or clingwrap over the buns and allow to proof for a second time until double in size, at least 45 minutes. About 20 minutes before the end of the second rise, preheat oven to 420°F (215°C).
12. Once the buns have puffed up, place the cream topping into a piping bag. Snip out a half inch hole and pipe out the cream in tight circles around the bun. Pipe all the way until almost the top half of the bun is covered in the cream.
13. Bake buns for about 18 minutes, until the cream has fully melted over the dough and has turned into a shell. Allow to cool and enjoy warm or at room temperature, with some warm or iced coffee of course. Buns are best the day they are made as the cookie topping can turn soggy after a while.
Your coffee buns are ready!
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