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In a large bowl, mix together bread flour, sugar, and salt. Then sprinkle instant yeast and mix again.
Pour in lukewarm milk and add the beaten egg. Mix for a minute until a sticky dough forms. Add the softened butter and fold it into the dough with your hands until well combined. It will be very greasy in the beginning. As you knead the dough in the bowl, it will be less and less greasy or sticky. Knead for about 10-12 minutes or until the dough becomes smooth and elastic.
Cover the bowl with a plastic wrap and let the dough rise until it almost doubles in size.
Gently punch down the dough and tip it on a flour surface. Cut the dough into 8 equal parts.
Take one a piece of the dough and shape it in a small disk. Place a cube of frozen butter in the middle and enclose it by pulling the seams of the dough over and around it. Shape into a ball and place on baking sheet lined with parchment paper. Let at least 3-inch space around each buns as they will expand during the second rising and while baking.
Cover the shaped buns with kitchen towel and let them rise until they almost double in size. Meanwhile prepare the coffee buttercream topping.
In a small bowl, dissolve the coffee powder in hot water. Set aside.
In a bowl, cream the butter and sugar using a whisk or hand mixer (low speed). Add the egg and whisk until smooth but not frothy. Add the cocoa powder and mix again. Pour in the dissolved coffee and mix until well blended.
Sift the cake flour while adding it to the mixture. Fold in using a spatula until well combined. Transfer the mixture in a piping bag or a sandwich bag and cut a small opening.
Preheat oven to 180°C/ 355°F.
Pipe a layer of coffee buttercream on top of each bun, in a coil-like pattern. Starting from the center going out until the top half is fully covered.
Bake the buns for 15 minutes. Turn of the heat and leave the buns in the oven for another 10 minutes. Take them out and transfer to a cooling rack.
Serve the buns while still warm and enjoy with a cup of hot coffee or tea or chocolate.