Ingredients
Dough
- 3 ½ cup Bread flour
- ½ cup Milk
- ¾ cup Water
- ¼ cup Milk powder
- 6 Tablespoon Granulated sugar
- 1 Eggs
- 1 teaspoon Instant yeast
- 3 Tablespoon Unsalted butter, softened
- 1 teaspoon Salt
Topping
- 1 stick Unsalted butter, softened
- ½ cup Granulated sugar
- 2 Eggs
- 3 Tablespoon Espresso
- ⅔ cup minus 2 teaspoon All-purpose flour
- 1 Tablespoon Cocoa powder
- 1 teaspoon Salt
Filling
- ¾ sticks Unsalted butter, cubed into 9 equal portions and chilled for later use, 0.3 oz (9.5g) per cube, salted or unsalted, depending on your preference
Method
Dough kneading
- In the bowl of a stand mixer, combine bread flour, milk, water, milk powder, granulated sugar, egg, and yeast.3 ½ cup Bread flour, ½ cup Milk, ¾ cup Water, ¼ cup Milk powder, 6 Tablespoon Granulated sugar, 1 Eggs, 1 teaspoon Instant yeast
- Using the dough hook attachment, mix on medium speed for about 3 minutes, or until a rough dough forms.
- Add softened unsalted butter and salt, then continue kneading on medium speed for 15–20 minutes, or until the dough becomes smooth and elastic and passes the windowpane test.3 Tablespoon Unsalted butter, 1 teaspoon Salt
- Cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rest in a warm spot (82–91℉ / 28–33℃) for 1 hour. While the dough is resting, prepare the topping.
Prepare the Coffee Topping
- In a mixing bowl, add softened unsalted butter and granulated sugar.1 stick Unsalted butter, ½ cup Granulated sugar
- Use a hand mixer to beat the mixture until the butter becomes light and fluffy.
- Add egg and espresso, and mix until fully incorporated.2 Eggs, 3 Tablespoon Espresso
- Sift in the all-purpose flour, cocoa powder, and salt. Gently fold the dry ingredients into the butter mixture using a spatula until just combined.⅔ cup minus 2 teaspoon All-purpose flour, 1 Tablespoon Cocoa powder, 1 teaspoon Salt
- Transfer the topping into a piping bag and set aside for later use.
Shaping and baking the Coffee Buns
- After resting, gently press the dough to release the air.
- Divide it into 9 equal portions, each about 1.6–1.7 oz (46–48g).
- Roll each piece into a smooth ball. Cover loosely with plastic wrap and let them rest for 20 minutes.
- Flatten each dough ball and place a small piece of chilled cubed butter in the center. Wrap the dough around the butter and seal tightly.¾ sticks Unsalted butter
- Arrange the bun on a baking tray lined with parchment paper. Place the tray in an unopened oven at a temperature (82–91℉ / 28–33℃), and let the buns proof for 30 minutes. Tip: Place a bowl of warm water inside the oven to achieve the proofing temperature
- After proofing for 30 minutes, take out the baking tray. Preheat the oven to 350℉ (180℃).
- Pipe the topping in a spiral motion, covering only the top half of each bun.
- Bake for 15 minutes, or until the buns are golden and the topping has spread and crisped up beautifully.
Notes
- Always test dough stretch (windowpane = ready). To check dough readiness, stretch a small piece between your fingers—if it forms a thin, see-through sheet without tearing, it's ready.
- Cozy and nice resting spot for your dough. Cool kitchen? Don't worry! If your kitchen is cool, place the dough in the oven (turned off) with a bowl of warm water to help it rise.
- Crispy Topping Secret: Make sure the butter is softened and whipped properly. Gently fold the dry ingredients in—do not overmix or your topping will turn hard.
- Keep butter cubes chilled until the second they’re wrapped.
- Only go about halfway when piping the coffee topping. It will spread during baking and cover the top evenly without overflowing. Because when you are baking the bun, the topping will melt and spread evenly and cover the bun. Like magic! So if you pipe for the whole bun, it may cause overflow.
- Store leftovers in an airtight container and refrigerate for up to 3 days. Store in the freezer for up to 1 month. Reheat with an air fryer or oven at 350℉ (180℃) for 5-8 minutes.