I first discovered this bread from a Singaporean bread shop called Roti Mum. It was marketed as the best coffee bun!
At first glance, it looked like a simple bun bread. But a coffee person like myself, I just had to try it. I was surprised by the layers of texture and flavor of the bun. It has an outer soft cookie-like coffee layer covering a brioche-like bread and when you get to the center of the bun, it hits you with a salty butter flavor. It was a delicious indulgent treat and is great paired with a freshly brewed cup of coffee.
This recipe makes 16 coffee buns.
Step 1: Ingredients
- 500 grams bread flour
- 70 grams sugar
- 7 grams salt
- 80 ml whole milk
- 200 ml lukewarm water
- 10 grams instant yeast
- 1 large egg
- 60 grams unsalted butter
- 200 grams unsalted butter
- 150 grams sifted powdered sugar
- 3 large eggs
- 200 grams pastry/cake flour
- 1 tablespoon instant coffee mixed with 2 tablespoon hot water
- 80 grams slightly salted butter or salted butter ( I used Lurpak because it is slightly salted)
Step 2: Making the Bun Dough
First, you need to proof your yeast, by mixing it with lukewarm water and a teaspoon of sugar. Cover the bowl with a kitchen towel for 15 minutes.
In the meantime, you can prepare the dry ingredients. In a large bowl, place your bread flour, sugar and salt (2nd picture). Mix the dry ingredients with a spatula. Check your yeast if it is frothy or foamy (1st picture). If it is, then add this to the dry ingredients with the beaten egg. Mix this well with a spatula until the dough is formed. Transfer it to a flat surface and knead for 10 minutes. You don't need to flour the surface or add flour to the dough. It is meant to be kneaded sticky as shown in the 4th picture.
After 10 minutes of kneading, cut up the unsalted butter to pieces. Incorporate the butter one at a time kneading it in the dough. After all the butter is kneaded in, you would notice that the dough is not sticking to the surface and is quite glossy (6th picture). Place the dough back in a lightly greased bowl and cover with a cling wrap and kitchen towel. Let it rise for 1 hour.
Step 3: Filling the Bun
After 1 hour has elapsed, check your dough if it has doubled in size. If it has, divide it into 16 pieces.
Flatten the dough with your hand and place a teaspoon of slightly salted butter. Gather the sides of the dough to wrap the butter inside and place it seam side down to a parchment covered baking tray. Make sure that they are well spaced, as these will rise a second time. Place a cling wrap on top of the buns and let it rise for 1 hour.
Step 4: Coffee Dough Topping
While the dough is proofing, make the coffee dough by beating the butter and powdered sugar with a hand mixer until it is light and fluffy (2nd picture). Pour the beaten eggs in parts while beating the mixture to prevent it from separating.
Prepare the coffee by adding 2 tablespoons of hot water to it in a separate small bowl (3rd picture).
Place the sifted pastry flour in the butter mixture and fold it in. Then add the coffee and fold it in until the mixture is well combined (last picture).
Step 5: Baking the Buns
After 1 hour and the dough buns increased in size, Place the coffee dough in a plastic piping bag and snip off the end. Pipe it on the buns starting from the center in tight circles until you reach the sides. You don't need to pipe the bottom edge because the coffee dough will melt and cover the edges.
Bake the buns in a preheated oven 200 degrees celsius convection oven(210 degrees celsius conventional oven) for 12 to 15 minutes until it has risen and well browned. Place them on a wire rack to cool.
Enjoy with a hot cup of coffee. ^_^