Coffee Buns are dome-shaped buns that are soft, buttery and airy with a crisp coffee flavoured topping.
Coffee Buns from Papa Roti were a regular feature at home and they are with eggs, so basically only for Juhi. Juhi and I are the foodies of the house and she hates to eat anything by herself. She loved these coffee Buns but wasn’t very happy as I couldn’t eat them, so she planned to bake an eggless version at home.
These buns are feathery light and soft and have a delicious buttery twist inside. The crust is crisp with coffee flavour and this is such an intoxicating flavour, It’s hard to describe.
To get these Coffee Buns perfect you need to knead the dough well, it should be smooth and should spring back when indented. One can take a test check. Just stretch the dough between your fingers, if the dough tears, enough gluten has not developed as a result we need to knead the dough. If the dough stretches without breaking, creating a transparent window, we are done. I remember Gayathri teaching us this test check.
Also, remember to freeze the butter cubes beforehand, the cold butter is placed in the centre, and then the sides are brought together. While rolling the buns, make sure to keep the centre of the disc thick and the edges to be thin so as to make sure the while the butter melts at the time of baking, the shape of buns will be distorted.
We have used a commercial egg replacer but maybe you can use any other egg replacer or even an egg. You could check here about Egg Substitutes.
So now let’s get started with the recipe –
3/4 cup lukewarm milk
1 tbsp sugar
2 tsp instant yeast
2 cups maida
1/2 tsp salt
3 tbsp castor sugar
1 egg ( commercial egg replacer )
1-2 tbsp milk
50 gms butter
1 tbsp maida
50 gms butter
1 egg (commercial egg replacer )
1 tsp coffee essence
1 tbsp instant coffee
1 tbsp warm water
3/4 cup icing sugar
1 tbsp milk powder
1/2 cup maida
5 gms cube butter, frozen
In a jug, add lukewarm milk, sugar and instant yeast.
Mix well and cover and let it rest for 10 minutes.
In a bowl add maida, salt, castor sugar and mix well.
Add egg, yeast mixture and mix well.
Add milk and knead until the dough is formed.
This would be about 10 minutes.
Add butter and continue kneading until shiny elastic dough is formed.
If the dough is sticky, add all-purpose flour and knead until smooth, cover and let it rest for 1 hour, place in a warm place.
In a bowl, add butter and whisk until fluffy.
Add egg, coffee essence and dissolve instant coffee in warm water, mix well and add it in a bowl and whisk until well combined.
Add icing sugar and mix well.
Add dry milk powder, all-purpose flour, whisk well & refrigerated until use.
Making the Buns
Knead the dough again and divide into 6 equal parts (60 gms each).
Take a small dough, sprinkle flour and divide the dough into two parts (50 gms & 10 gms).
Roll it out into a small circle, place 5 gms of butter cube and gather the sides of the dough to wrap the butter inside and insert it into each bun and wrap it up.
Place prepared buns on a baking tray, cover and leave the ready buns to proof for about 1 hour at warm temperature or until double in size.
Put the cream topping into a piping bag and pipe out the cream in circles around the buns.
Bake in a preheated oven at 180 C for 15-18 minutes.
Recipes posted under Bakeathon 2020 an event by Srivalli.