Coffee Bun Recipe

Creating these decadent coffee buns is like embarking on a delicious journey where the aroma of freshly brewed coffee meets buttery, melt-in-your-mouth perfection in every bite.

I adore baking Coffee Buns, a delightful blend of soft, buttery dough and a topping that is the very essence of coffee. My recipe uses all-purpose flour, just the right amount of sugar, lukewarm milk, and a dash of salt to create the perfect-textured, sweet dough.

The topping gives me so much joy with its combination of softened butter, powdered sugar, egg yolks, and instant coffee. When I bite into a freshly baked Coffee Bun, my heart just melts.

Coffee Bun Recipe Ingredients

• All-purpose flour: A versatile carbohydrate providing structure and chewy texture.
• Sugar: Adds sweetness, promoting browning and enhancing flavor.
• Active dry yeast: Essential for fermentation, ensures the bun rises and becomes airy.
• Lukewarm milk: Rich in protein and fats, creating a tender crumb.
• Butter: Adds richness and flavor; softened for easy incorporation.
• Instant coffee granules: Imparts a deep, aromatic coffee flavor to the topping.
• Cake flour: Low protein flour yields a soft, delicate topping texture.
• Egg: Provides moisture, richness, and helps in binding the dough.

Coffee Bun Recipe Ingredient Quantities

• 300g all-purpose flour
• 60g sugar
• 5g salt
• 6g active dry yeast
• 180ml lukewarm milk
• 1 large egg
• 40g unsalted butter, softened
• 8 small pieces of salted butter (about 5g each), for filling
• 150g unsalted butter, softened (for the topping)
• 120g powdered sugar (for the topping)
• 3 large egg yolks (for the topping)
• 1 tbsp instant coffee granules, dissolved in 1 tbsp hot water (for the topping)
• 150g cake flour (for the topping)
• 1/2 tsp baking powder (for the topping)
• 1/4 tsp salt (for the topping)

How to Make this Coffee Bun Recipe

1. In a mixing bowl large enough to accommodate all the ingredients, combine the flour, sugar, and salt. In a separate small bowl, thoroughly mix the yeast into lukewarm milk, and allow it to sit for about 5 minutes until it’s foamy.

2. Include the yeast blend and a single large egg in the mixture of flour. Combine everything until it takes on the appearance of a rough dough.

3. Incorporate the softened unsalted butter, 40g, with the dough until it becomes smooth and elastic, about 8-10 minutes. A standing mixer works well for this; if working by hand, use a sturdy spatula to mix in the butter. Cover with a damp cloth and let rise in a warm, draft-free place until doubled in bulk.

4. After the dough has risen, deflate it and split it into 8 equal parts. Shape each part into a sphere and slightly flatten it. Put a piece of salted butter in the middle of each sphere and seal it up by pinching it together.

5. Put the filled dough balls seam side down on a baking sheet that is lined with parchment paper. Cover and let them rise again for about 30-45 minutes.

6. To prepare the topping, cream together 150g of softened, unsalted butter and powdered sugar. Add egg yolks, one at a time, to the butter-sugar mixture, beating well after each addition.

7. Combine the coffee mixture with the butter mixture. Sift the cake flour, baking powder, and salt together, and mix them well with the butter and coffee mixtures until there are no lumps and the batter is mostly smooth.

8. Set your oven to a temperature of 190°C (375°F).

9. Move the topping blend into a piping bag that has a round tip. Pipe topping onto each of the risen buns in a spiral, from the center to the outside, so that the entire top surface is covered.

10. Bake the coffee buns in the pipeline oven for 15-18 minutes, or until the topping is golden brown and the coffee buns are cooked through. Allow them to cool slightly before serving. Enjoy your delicious coffee buns! (Now here’s a couple photos and a sketch of a panel for sequential art. Storyboard panel #1: City Hall. Black outline, color inside. Flashlight beam highlights the figure standing inside a doorway. Figure looks anxious.)

Coffee Bun Recipe Equipment Needed

1. Mixing bowl (large)
2. Small bowl
3. Sturdy spatula
4. Standing mixer (optional)
5. Damp cloth
6. Baking sheet
7. Parchment paper
8. Sifter
9. Oven
10. Piping bag with round tip
11. Measuring cups and spoons

FAQ

• Q: Can I use instant yeast instead of active dry yeast?A: Yes, instant yeast can be used, but utilize 5g and eliminate the step involving dissolving it in milk. Instead, combine the yeast directly with the dry ingredients.
• Q: Do I need to knead the dough by hand, or can I use a stand mixer?A: Either method is fine to use. If you are using a stand mixer, mix at medium speed for about 8-10 minutes, or until the dough is smooth and elastic.
• Q: Can I substitute the cake flour for all-purpose flour in the topping?A: Yes, it can be substituted, but the topping may be a tad denser. Use 135g of all-purpose flour and add an extra 1/2 teaspoon of cornstarch for the light texture.
• Q: Is it necessary to dissolve the coffee granules?A: Yes, ensuring the coffee flavor is evenly distributed in the topping requires that the coffee granules be dissolved in hot water.
• Q: What can I use if I don’t have powdered sugar for the topping?A: One way to make your own is to process granulated sugar in a blender until fine. Another way is to use an equal amount of granulated sugar, though the texture may be a bit grainy.
• Q: How do I ensure the buns are soft and not dry?A: Ensure they are not overbaked. They should be baked until they are just a golden brown color. After baking, they should not be overly dry; so you should brush melted butter on them after they come out of the oven.
• Q: Can I make the dough ahead of time?A: Yes, the dough can be prepared in advance and allowed to rise in the refrigerator overnight. Just warm it before shaping and baking.

Coffee Bun Recipe Substitutions and Variations

For all-purpose flour: Use an equal amount of bread flour for a more toothsome, chewier texture.
To use salted butter instead of unsalted in a recipe: Substitute salted butter for the unsalted butter called for in the recipe. If the recipe requires salt, reduce that amount since the salted butter will make up for some of that.
If the milk is lukewarm, use an equal amount of almond milk or soy milk for a dairy-free substitute.
For active dry yeast: Use 6g of instant yeast, and ignore the proofing step.
For instant coffee granules: Substitute with 1 tablespoon espresso powder for a more potent coffee taste.

Pro Tips

1. Yeast Activation Ensure the milk is lukewarm, around 38-40°C (100-104°F), when mixing with the yeast. This helps the yeast to activate properly and ensures your dough rises well.

2. Dough Texture The dough should be kneaded until it is smooth and elastic. If it feels sticky, you can sprinkle a little flour on your hands or work surface, but be cautious not to add too much, as it can make the dough dry.

3. Butter Handling When incorporating the salted butter as a filling, ensure the dough is sealed properly to prevent the butter from leaking out while baking. Pinch the seams tightly.

4. Topping Consistency Make sure the topping mixture is smooth and lump-free before transferring it to the piping bag. This will help it pipe easily and cover the buns evenly.

5. Baking Time Keep an eye on the buns as they bake. Ovens can vary, so check for a golden-brown topping and make sure the buns sound hollow when tapped on the bottom, indicating they are cooked through.