This is my second attempt making the sweet buns. The previous time I used all purpose flour instead of bread flour which produced buns that were hard in texture. Today they were fluffy, soft and just nice.
You will have to start with the topping and refrigerate it before making the dough for the bun. The filling is so simple that all you have to do is cut butter into 10 g cubes and freeze them.
The recipe is as follows:
The cinammon-coffee Topping ( for 10, 55 g coffee buns)
Ingredients
100 g softened butter
60 g icing sugar1 egg plus another half ( do the division :p)1 tbsp instant coffee dissolved in 1 tbsp watersprinkle of ground cinnamon100 g all-purpose flour
- Mix butter and sugar until creamy
- Add the eggs gradually followed by the coffee mix and cinnamon
- Sift the flour into the bowl and mix at low speed till well combined
- Refrigerate the topping
Ingredients
250 g bread flour
10 g milk powder (any brand)
35 g castor sugar
4 g instant yeast
half lightly beaten egg ( use the one left from the topping)
135 g lukewarm water
35 g softened butter
Steps
- Sift and mix all the dry ingredients in a large bowl
- Add the egg and water, beat at medium speed till well combined
- Add butter and knead till a soft dough forms
- Shape them into 55 g balls and set aside for 10 minutes
- Flatten the balls to add the cubed butter (filing) and gather the edges, pinching to seal.
- Place the balls on a greased baking tray and leave for 45 minutes allowing the yeast to proof.
- Pre heat the oven at 190 C
- Pipe the topping on top of the buns
- Bake the buns for 15-18 minutes
Best eaten the day itself while they are still warm (not too hot). Enjoy the buns and also the smell of the whole house!
Renuka G
