Step 1

Combine the flour, sugar, salt, milk powder, and instant yeast in the bowl of a stand mixer fitted with a dough hook, or in a large bowl

Step 2

Add the lukewarm milk and mix until a rough dough ball forms

Step 3

Add the unsalted butter and knead for 10-15 minutes with the stand mixer, or approx 20 minutes by hand until smooth and elastic

Step 4

Roll into a ball, place in a bowl and cover with cling wrap

Step 5

Place the bowl in a warm spot to proof for 60-90 minutes, or until doubled in size

Step 6

Once doubled in size remove the dough from the bowl and punch out any air

Step 7

Divide the dough into 8 equal pieces

Step 8

Flatten each piece and put a small square of butter (10g) in the center

Step 9

Enclose the cubed butter by pinching the edges of the dough together and rolling it into a ball

Step 10

Place the dough balls on a baking sheet lined with parchment paper and cover them with cling wrap

Step 11

Place the tray in a warm spot to proof for 30-60 minutes, or until almost doubled in size

Step 12

Meanwhile, preheat the oven to 180C/355F

Step 13

Combine the instant coffee powder and hot water together in a small bowl, and set aside

Step 14

Combine the softened butter and sugar in a large bowl and whisk until smooth

Step 15

Add the egg and whisk until well combined

Step 16

Add the slightly cooled coffee mixture and whisk until smooth

Step 17

Sift in the flour and mix until just combined

Step 18

Transfer the batter into a piping bag fitted with a small round nozzle

Step 19

Uncover the proofed buns and pipe swirls of the coffee topping over the top of the buns

Step 20

Then bake the buns for 15 minutes, or until cooked through

Step 21

Remove from the oven and cool for 5 minutes, then enjoy warm!