200 g salted butter, softened
1/2teaspoon vanilla flavouring
70 g brown sugar
Beat butter in electric mixer on medium speed with the paddle attachment for three minutes.
Blend in vanilla essence and brown sugar.
Spoon mixture into bowl and refrigerated until firm.
Divide mixture into 20 g portion into ball.
Keep refrigerated until ready to use.
200 g butter, softened
160 g icing sugar, sifted
3 Grade A eggs, lightly beaten
1 teaspoon coffee flavouring(available from bakery supplies shop or you can use 2 tablespoons instant coffee powder dissolved in 1 tablespoon water instead of the coffee flavouring.)
A pinch of ground cinnamon can be added to the coffee flavouring for extra flavour.
200 g low protein (high ratio) flour, sifted
500g high protein flour, sifted
5g bread improver, sifted + 5 g bread softener
20 g milk powder, sifted
75 g castor sugar
6 g salt
8g day instant yeast
1 egg lightly beaten
270g water or milk(do not use milk powder if using milk)
60 g butter softened
Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five min. until mixture is light and fluffy. Gradually beat in eggs. Mix in coffee flavouring. Sift flour onto mixture and mix on low speed until combined. Refrigerate until ready to use.
Mix sifted flour, castor sugar and salt in electric mixer with dough hook on low speed for one min. Mix in yeast. Add egg and water or milk.Mix on low speed for another minute. Mix on medium speed for eight minutes. Mix in butter. Mix five minutes more on medium speed until soft, smooth and elastic(but not sticky) dough forms.
Remove dough from mixture and shape into a ball.
Divide the dough into 55 g portions(should get 17 portions). Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 min.
To shape the buns
Flatten a ball of dough with the palm of your hand. Place a ball of filling in the centre of the dough. Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking.) Pat into shape and place on a greased baking tray. Repeat with remaining portions of dough . Place each bun about 7.5 cm apart on the baking trays.
Prove for 45 min in a warm place.
Pipe the topping on the buns in a spiral, starting from the centre.
Bake in preheated oven at 200 deg C for 12 to 15 min or until buns are lightly brown.
I’ve made some variation:
1. Omit the filling as suggested in the recipe. Instead I put a little butter (very little so it’s not so oily) and add some brown sugar with salt.
2. For the sweet dough, I used 3 tsp instant yeast and didn’t put bread softener. The dough is very sticky but it’s very soft.
My bread doesn’t has very strong coffee smell, maybe because I used only Nescafe coffee. Perhaps someone and suggest how to improve on this.