I’ve been missing these coffee buns! I just used 1 sachet of coffee mix for my topping but apparently that’s not enough. Next time I should add coffee essence or coffee paste (as written in recipe) to bring out the coffee flavor. Otherwise, this recipe is amazing! You can see the size of the buns (they’re not that large) – done right, this recipe yields about 9 buns.
Recipe somewhat modified from: icha.irawan
Ingredients – dough:
🥖 200 gr high-protein flour
🥖 50 gr medium-protein flour
🥖 20 gr stevia (sugar)
🥖 7 gr yeast
🥖 2 egg yolks
🥖 100 ml cold almond milk
🥖 50 gr unsalted butter, room temperature
Ingredients – filling:
Salted butter, 10 gr/block
Ingredients – topping:
100 gr unsalted butter
23 gr sugar
80 gr low/medium-protein flour
1 package instant coffee diluted with 20 ml hot water
2 drops coffee essence (or more)
1. Mix the flour, sugar, and yeast. Gradually add the egg yolks and milk. Mix until well incorporated and the dough starts to soften.
2. Add the butter and work on the dough until it’s really soft and tender.
3. Place the dough in a container, cover with a wet cloth and lid, and let rise for 1 hour in the oven (with the light on). It should double in size (Picture 4 and 5).
4. Meanwhile – make the filling: with a mixer, mix the butter and sugar until soft. Gradually add the egg, flour, and the coffee mix and essence. Place in a piping bag and fridge
5. Deflate the dough and divide it into smaller pieces, about 50-52 gr each. Round the dough and allow to sit (covered) for another 10 minutes.
6. Flatten the dough, place a salted butter block inside (10 gr) and seal. Make sure the shape is round (picture 6).
7. Place the filled dough on a baking tray (on baking paper) and rest it for another 30 minutes for second fermentation (picture 7). Pre-heat oven to 200C.
8. Add the topping on the buns (coat about 3/4) and bake for about 10-12 minutes (picture 8 and 9)