Bread Dough:
500 gm. Bread flour
30 gm. Milk Powder
11 gm. Instant Yeast
50 gm. Sugar
2 eggs
220 ml. water
70 gm. unsalted butter
1 tsp. salt
Filling:
160 gm. Salted butter - diced into 16 pieces (about 10 gm. each) - chilled
Topping:
70 gm. Butter
100 gm. icing sugar
1 Tbsp. Instant Coffee (Nescafe) dissolved in 1 Tbsp. Hot Water
1 beaten egg
85 gm. Plain flour
20 gm. Milk Powder
1 tsp. coffee Paste
Method:
(1) Put all the bread dough ingredients (except butter) into a mixer or bread machine and beat for about 10 mins till a dough is formed.
(2) Add in Butter and continue kneading till a smooth pliable dough is formed.
(3) Roll into a ball , cover and rest for 1 hour.
(4) For topping: Stir the butter and icing sugar till creamy. Gradually pour in beaten egg and stir till smooth. Pour in the rest of the ingredients and stir till smooth. Fill into a piping bag.
(5) Weigh and scale the proved dough into 60 gm. each. Roll into balls and let it rest for 10 mins.
(6) Wrap dough with the chilled butter and seal the ends tightly because the butter will cause it to split open during proving.
(7) Prove for 45 mins. till doubled in size.
(8) Pipe topping on top of each buns in a coiling motion.
(9) Bake at 180C for about 12 mins. till buns are crispy on top.
(10) Cool on cooling rack.
47 comments:
Dear Aunty Yochana,
Your Coffee Buns looks really yummmmyyyyy ......
could you please share this recipe, thank you very much.
Regards,
Anna
aunty, plis don't forget to post this recipe, your coffee buns are perfect!
rgds-YooLee
Hi Aunty,
I wanted to buy a bread maker, need your advice. May I know what is the minimum capacity of your bread maker and brand? And what are the things I should look out for when buying a bread maker? Thanks.
rgds,
this looks awesome! can you please post the recipe? i am a huge fan of your website!! ^_^
Hi Liying,
at the moment my Sanyo Bread maker machine is down. The blades move when it's empty but the minute I pour in liquid, it stop revolving.
I myself is hunting for a good one and will let you know as soon as I've found mine.
rgds
Hi Aunty,
Thanks for the replied. I will wait for your good news.
rgds,
Hi Aunty Yochana
I've been scouting for a bread machine too but till now, still undecisive what brand to get as I've not baked a bread before. Hopefully, you could give some pointers as to what capacity or brand I should go for.
Thanks and regards
Shirlyn
Aunty,
Please post the recipe, i've been dying to eat this bread since long time ago, i 've tried to make it but it didn't turn out well, especially the topping, how to make it??
Thank You and GBU
Racheline
aunty,how long it takes to cream the topping? I've read in some books, took about 20 min, I tried but it didn't work out:(
btw thanks for posting the recipe :)
rgds-YooLee
Oh Yoo Lee,
No need 20 mins. 5 mins. will do.
rgds
Dear Aunty Yochana,
Thanks for posting your great recipe :)
so happy that I learn one more recipe from you.
Regards
Anna
Thank You for the Recipe Aunty...
GBU
Racheline
Hi Aunty
Yum. How many buns does this recipe make?
Hi anonymous,
It yields about 16 nos.
rgds
hmmm..must try this one soon! thx aunty!
rgds-YooLee
Hi aunty Yochana, thks for posting the coffee buns recipe posted. My family r lovers of COFFEE buns.
Btw, can I use the recipe (except the topping) for any kind of bread? Pls advise.
Regards,
Jojo
Hi Jojo,
yes you can use the bread dough for anything.
rgds
aunt yo,
tried this one last nite....
it's super yummy... my girl said it's roti boy...... ha ha ha!
however, it's turn bit wet for the top part, how to avoid tis conditions? is it b'os i kept it in airtight container?
tis afternoon my kids asked for coffe bun again, my maid use microwave to heat it up using medium abt 20secs, it's very very soft and nice!
thks for your generousity to share the recipe!
we are so fortune!
takecare!
hi n2inpink,
Try baking a little longer till the top is more dry. Sometimes it's due to too much eggs or too little eggs (size of egg problem) making the sugar proportion inbalance. Try cutting down the sugar and it will not be so damp.
rgds
Dear aunty Yochana,
Thank you for sharing this recipe, I baked them today, and was surprise that it is so tasty and crispy on the top and fluffy inside.
However, some butter filling melted and spill out from the bread when I baked them. It didn't spill when I proof them.
Is the butter supposed to be melted and absorb by the bread?
Hi anonymous.
It's common to have the base split because of the butter. It does happen to a couple of my bread too. That is why I emphasize on sealing it properly. Yes the butter will melt and stain the bread inside but not the whole bun.
rgds
aunty,
i try to make this today but it don prove after 1 1/2 hrs! what's go wrong? please help i follow exactly the recipe :( :(
any advice?
Doris
hi aunty,
regarding the temperature, do i need to set it to upper & lower heat or lower heat only?
Thanks
Hi anonymous.
Use both top and bottom heat together.
rgds
HI Doris,
Something is wrong with your yeast. They might be dead already, not active anymore and that is why it doesn't proof well even after 1 1/2 hr.
rgds
Hi aunty,
The coffee buns look really good. I really like to try it.
But I have been searching high n low for the coffee paste in Dubai. Does anyone know where I can find it or is there any alternative?
Please help.
Many thanks.
Hi anonymous,
If you can't find coffee paste in Dubai, just use nescafe with hot water will do.
rgds
hi aunty,
I don't have a bread machine so I was making these buns by hand. The result wasnt too bad just that i'm not sure abt certain steps in between. after mixing in all the ingredients (except butter) I got a real big sticky gooey mess. I went on and tried adding the butter which was quite a tiring job trying to incorporate the butter into the sticky dough. after which i really couldnt roll it into a ball to prove so i jus floured a clean surface and knead it for a while with quiite abit of flour till it wasnt too sticky to handle and proved the dough. (not sure if this changed the texture or taste of the bread as my sister commented that there was a funny aftertase).After proofing, i kneaded it for a while more before shaping them into balls of 60g each. i read somewhere that some people punch down the dough after the first proofing. Is it neccessary here? or do we jus take the proofed dough and divide them straight away?
I too had the problem of the topping being wet. I tried with some batch by baking it longer, but the topping became very hard after it cooled. Do you have any idea wat might have happened? Also, there wasn't a very strong coffee taste. Was i on the right track?
Thanks for you advise. =)
youfe(:
Hi You Fei,
Definitely kneading with hands will lose out to kneading with a machine. I can't comment much on hand kneading cos I've never use hands before.
If you want more coffee taste, add in more nescafe.
rgds
Thanks aunty for the prompt reply. Just a final one, is the dough supposed to be slightly sticky when rolling into balls of 60g?
Also, do we have to punch down the dough after the first proofing?
thanks!
Hi You Fei,
it shouldn't be sticky. dust your table with flour while doing it. I never do the punching method...
rgds
hi aunty!
Thanks for the advice =) i've made sausage buns today using the basic sweet bun recipe..the dough proofed nicely this time. however, while i was baking it, the bread came out "crispy" on the outside.though it was pretty soft inside. its unlikfe those bread sold in the bakeries where the skin is also soft.
any idea wat went wrong?
Hi You Fei,
At what temperature and how long did you bake your bread?
rgds
Hi aunty,
i baked it at 190 for 15 min =X
Hi Aunty..
Tried baking.. i too hv probs with the top being wet after a night... when i took it out of the oven it was perfect... no probs... only after a night after storing it in tupperware... hmmm
Will try to bake again next time.. trial and error.. the texture is nice and soft... taste gd n fluffy too!
Cheers!
Hi Aunty,
Thanks a lot for posting this delicious recipe. It's one of my family's favorites. Just one problem though. A day after the bread was baked, the coffee flavor is gone but the bread stays soft and the top stays crunchy. I tried double recipe for Nescafe but it didn't work. Any idea how to maintain the coffee flavour? Thanks in advance.
Regards,
Carmen
hi carmen,
woah...u love thick coffee huh..
Well, if you put too much coffee powder, your topping will get burnt easily.
rgds
HEY AUNTY!
this is sucha gr8 recipe! i just wanted to ask, if i dont add butter as the filling, do i still need to prove it for a further 45 mins?
thanks!!
hi shakita,
yes you still have to proof for 45 mins.
rgds
Aunty Yochana,
can i know 11 gm. Instant Yeast is equal to how many tsp?
Tq.
aNn
Hi aNn
11 gm is about 2 tsp.
rgds
hi! can i use any kind of instant milk powder? or even substitute it with fresh milk?
Hi Christina,
yes you can use any instant milk powder.
rgds
aunty,
i don't have a kitchen scale, can you tell how many tablespoons or cups to come up with the same amount......
thanks and God bless!
sweet
For the butter that you add to the bread dough, is that melted butter or just softened butter? Thank you :)
Hi anonymous,
either way is acceptable.
rgds
Hi Aunty Yochana,
I tried out the special coffee bun last weekend and here's my "product": http://havefunbaking.blogspot.com/2009/11/coffee-bun.html (the bottom one).
I know my bun looks like a volcano, but the texture was nice. Just wondering why the topping will not melt and being absorbed by the bun nei?
Please advise ^.^
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