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Coffee Bun

  • Oct 10, 2015
  • 3 min read

*[Water Roux]

  • 25g bread flour

  • 125ml water

[Bread Dough]

  • 210g bread flour

  • 56g cake flour

  • 20g milk powder

  • 42g caster sugar

  • 1/2tsp salt

  • 6g instant yeast

  • 30g lightly beaten egg

  • 85g water

  • 85g water roux*

  • 22g unsalted butter

[Topping]

  • 50g unsalted butter

  • 50g caster sugar

  • 50g egg, lightly beaten

  • 50g cake flour

  • 1 1/2tsp instant coffee powder

  • 1/2tsp vanilla essence

  • 1/2tsp warm water

[Steps]

  1. Preheat oven 180degC.

  2. Topping: Dissolve instant coffee powder with the warm water, mix in vanilla extract. Set aside.

  3. Beat the butter with caster sugar until light and fluffy. Add the beaten egg in 1tsp at a time, beat well after each addition (add in egg gradually to prevent the mixture from curdling).

  4. Add in the coffee mixture gradually, beat well after each addition. Sieve flour over.

  5. Mix with a spatula until just combined. Transfer topping into piping bag fixed with pipping nozzle (round tip). Let the topping chill in the fridge until needed.

  6. Remove from fridge about 5 to 10mins earlier before using to allow the topping to soften a little.

  7. Water roux: Place 25g bread flour in a saucepan. Add 125ml water, mix till smooth, making sure there are no lumps of flour.

  8. Cook over medium to low heat, stirring constantly with a hand whisk to prevent it from burning.

  9. Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk.

  10. Immediately transfer the hot roux into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a layer of "skin" from forming on the surface. Leave to cool completely before using it.

  11. Dough: Mix all the dry ingredients in a mixing bowl. Make a well in the center and add in the egg, water and roux.

  12. Mix to form a rough dough. Transfer dough to a lightly floured work surface. Knead the dough till smooth. This should take about 10mins. The dough is quite wet and sticky, it helps to have a dough scraper on hand to scape up the dough as your knead.

  13. Knead in the butter. Continue to knead the dough until it no longer sticks to your hand and becomes smooth and elastic. This should take about another 20 to 30 mins.

  14. Do the window pane test: pinch a piece of the dough, pull and stretch it. It should be elastic and can be pulled away into a thin membrane without tearing/breaking apart easily.

  15. Place dough in a lightly greased mixing bowl, cover with cling wrap and let proof in room temp for about 1hr, or until double in bulk.

  16. Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 10 equal portions (about 55g each) and roll each dough into smooth rounds and place on a greased (or lined with parchment paper) baking tray.

  17. Space doughs two inches apart to allow them to expand. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 30 to 40mins, or until double in size.

  18. Pipe topping onto each dough. Make sure to cover the entire surface with the topping. Bake for 15 mins or until golden brown. Remove from oven and transfer to wire track to let cool. Once cool, store immediately in an airtight container. Best served warm (re-heat in oven if necessary before serving).

Adapted from Happy Home Baking

 
 
 

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