Coffee Bun
Directions
- 1Crack 1 large egg (60 grams) into a bowl.
- 2Crack 1 large egg (60 grams) into a bowl.
- 3Crack 1 large egg (60 grams) into a bowl.
- 4Add 3 tablespoons (38 grams) of sugar.
- 5Add 3 tablespoons (38 grams) of sugar.
- 6Add 3 tablespoons (38 grams) of sugar.
- 7Add 1.5 teaspoons (4.5 grams) of instant yeast.
- 8Add 1.5 teaspoons (4.5 grams) of instant yeast.
- 9Add 1.5 teaspoons (4.5 grams) of instant yeast.
- 10Pour in 1 cup (240 ml) of lukewarm fresh milk.
- 11Pour in 1 cup (240 ml) of lukewarm fresh milk.
- 12Pour in 1 cup (240 ml) of lukewarm fresh milk.
- 13Stir well until the sugar dissolves.
- 14Stir well until the sugar dissolves.
- 15Stir well until the sugar dissolves.
- 16Add 0.5 teaspoon (3 grams) of salt.
- 17Add 0.5 teaspoon (3 grams) of salt.
- 18Add 0.5 teaspoon (3 grams) of salt.
- 19Add 3 cups (405 grams) of bread flour.
- 20Add 3 cups (405 grams) of bread flour.
- 21Add 3 cups (405 grams) of bread flour.
- 22Mix until the mixture becomes doughy.
- 23Mix until the mixture becomes doughy.
- 24Mix until the mixture becomes doughy.
- 25Transfer the dough to a wooden board and add 3 tablespoons (45 grams) of unsalted butter.
- 26Transfer the dough to a wooden board and add 3 tablespoons (45 grams) of unsalted butter.
- 27Transfer the dough to a wooden board and add 3 tablespoons (45 grams) of unsalted butter.
- 28Knead the dough for about 5 minutes or until smooth.
- 29Knead the dough for about 5 minutes or until smooth.
- 30Knead the dough for about 5 minutes or until smooth.
- 31Grease the dough with oil.
- 32Grease the dough with oil.
- 33Grease the dough with oil.
- 34Cover and proof the dough for 1 hour or until doubled in size.
- 35Cover and proof the dough for 1 hour or until doubled in size.
- 36Cover and proof the dough for 1 hour or until doubled in size.
- 37Punch down the dough.
- 38Punch down the dough.
- 39Punch down the dough.
- 40Cut the dough into preferred sizes (or at 70 grams per piece).
- 41Cut the dough into preferred sizes (or at 70 grams per piece).
- 42Cut the dough into preferred sizes (or at 70 grams per piece).
- 43Shape each piece of dough into a ball.
- 44Shape each piece of dough into a ball.
- 45Shape each piece of dough into a ball.
- 46Flatten a dough ball and fill it with unsalted butter.
- 47Flatten a dough ball and fill it with unsalted butter.
- 48Flatten a dough ball and fill it with unsalted butter.
- 49Pinch the seam until completely sealed.
- 50Pinch the seam until completely sealed.
- 51Pinch the seam until completely sealed.
- 52Roll it into a ball.
- 53Roll it into a ball.
- 54Roll it into a ball.
- 55Place the dough balls on a prepared baking sheet.
- 56Place the dough balls on a prepared baking sheet.
- 57Place the dough balls on a prepared baking sheet.
- 58Cover and let them rest for 30 minutes.
- 59Cover and let them rest for 30 minutes.
- 60Cover and let them rest for 30 minutes.
- 61Prepare the coffee cream by adding 0.25 cup (60 grams) of softened unsalted butter into a bowl.
- 62Prepare the coffee cream by adding 0.25 cup (60 grams) of softened unsalted butter into a bowl.
- 63Prepare the coffee cream by adding 0.25 cup (60 grams) of softened unsalted butter into a bowl.
- 64Whisk until creamy.
- 65Whisk until creamy.
- 66Whisk until creamy.
- 67Add 0.25 cup (50 grams) of sugar and mix until well combined.
- 68Add 0.25 cup (50 grams) of sugar and mix until well combined.
- 69Add 0.25 cup (50 grams) of sugar and mix until well combined.
- 70In a separate bowl, add 0.5 tablespoon (3 grams) of coffee powder.
- 71In a separate bowl, add 0.5 tablespoon (3 grams) of coffee powder.
- 72In a separate bowl, add 0.5 tablespoon (3 grams) of coffee powder.
- 73Add 2 teaspoons (10 ml) of warm water and stir well.
- 74Add 2 teaspoons (10 ml) of warm water and stir well.
- 75Add 2 teaspoons (10 ml) of warm water and stir well.
- 76Add the dissolved coffee to the butter mixture.
- 77Add the dissolved coffee to the butter mixture.
- 78Add the dissolved coffee to the butter mixture.
- 79Add 1 whole egg (60 grams) and 0.125 teaspoon (0.8 gram) of salt.
- 80Add 1 whole egg (60 grams) and 0.125 teaspoon (0.8 gram) of salt.
- 81Add 1 whole egg (60 grams) and 0.125 teaspoon (0.8 gram) of salt.
- 82Mix it well.
- 83Mix it well.
- 84Mix it well.
- 85Add 0.5 cup (68 grams) of all-purpose flour and mix until smooth.
- 86Add 0.5 cup (68 grams) of all-purpose flour and mix until smooth.
- 87Add 0.5 cup (68 grams) of all-purpose flour and mix until smooth.
- 88Transfer the coffee cream into a piping bag.
- 89Transfer the coffee cream into a piping bag.
- 90Transfer the coffee cream into a piping bag.
- 91Pipe the cream onto the dough buns, leaving about 1/3 space on the lower portion.
- 92Pipe the cream onto the dough buns, leaving about 1/3 space on the lower portion.
- 93Pipe the cream onto the dough buns, leaving about 1/3 space on the lower portion.
- 94Bake it in a preheated oven at 180°C (360°F) for 15 to 20 minutes.
- 95Bake it in a preheated oven at 180°C (360°F) for 15 to 20 minutes.
- 96Bake it in a preheated oven at 180°C (360°F) for 15 to 20 minutes.
Ingredients
- 1 whole egg (large size)
- 1 whole egg (large size)
- 1 whole egg (large size)
- 3 tbsp sugar
- 3 tbsp sugar
- 3 tbsp sugar
- 1.5 tsp instant yeast
- 1.5 tsp instant yeast
- 1.5 tsp instant yeast
- 1 cup fresh milk (lukewarm)
- 1 cup fresh milk (lukewarm)
- 1 cup fresh milk (lukewarm)
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 3 cups bread flour
- 3 cups bread flour
- 3 cups bread flour
- 3 tbsp unsalted butter
- 3 tbsp unsalted butter
- 3 tbsp unsalted butter
- oil
- oil
- oil
- 0.25 cup unsalted butter (softened)
- 0.25 cup unsalted butter (softened)
- 0.25 cup unsalted butter (softened)
- 0.25 cup sugar
- 0.25 cup sugar
- 0.25 cup sugar
- 0.5 tsbp coffee powder
- 0.5 tsbp coffee powder
- 0.5 tsbp coffee powder
- 2 tsp warm water
- 2 tsp warm water
- 2 tsp warm water
- 0.5 cup all purpose flour
- 0.5 cup all purpose flour
- 0.5 cup all purpose flour
Equipment
bowlwhiskspatulabaking sheetpiping bagscissorsoven