For coffee enthusiasts, there’s nothing quite like the fusion of rich coffee flavor and soft, fluffy bread. This Coffee Bun recipe brings together these two pleasures in a delightful treat. By spreading a luscious coffee filling inside the dough, these buns are perfect for breakfast or as a sweet snack. Plus, if coffee isn’t your thing, you can easily substitute the coffee powder with cocoa, matcha, or milk powder for a different flavor twist.
Ingredients
Sweet Stiff Starter:
- 30g sourdough starter
- 90g bread flour
- 40g water
- 15g sugar
Dough:
- 230g bread flour
- 20g sugar
- 4g salt
- 165g milk
- 20g unsalted butter
- All of the sweet stiff starter
Coffee Filling:
- 90g softened butter
- 50g sugar
- 1 egg (55g)
- 80g milk powder
- 8g coffee powder
Method
- Prepare the Sweet Stiff Starter:
- Mix the sourdough starter with bread flour, water, and sugar.
- Allow it to triple in size, which takes about 7-8 hours at 27-28°C.
- Prepare the Dough:
- Mix the bread flour, sugar, salt, milk, and sweet stiff starter until combined.
- Gradually add the butter in 2-3 batches, kneading until fully incorporated and the dough achieves a windowpane texture.
- Bulk proof the dough for 2 hours at 28°C.
- Prepare the Coffee Filling:
- Mix the softened butter with sugar.
- Add the egg in batches, mixing well after each addition.
- Incorporate the milk powder and coffee powder until smooth.
- Shape and Proof:
- Punch down the dough and divide it into 8 equal portions.
- Shape each portion into a ball and let it rest for 15 minutes.
- Roll out each dough ball and spread the coffee filling inside. Shape the dough and place it into a muffin paper cup.
- Allow the dough to proof at 28°C for 3-3.5 hours, or until it rises 1.5 times its size.
- Bake:
- Brush the dough with egg wash.
- Bake at 180°C for 15-18 minutes, or until golden brown.
Pan Size
- 8 holes, each 9.5x6x3 cm
These coffee buns are perfect for indulging in a coffee-flavored treat that’s soft and delicious. Enjoy them fresh from the oven for the best experience!