• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 310g high protein flour
  • 40g wholemeal flour
  • 3g cocoa powder
  • 50g castor sugar
  • A pinch of salt
  • 9g instant dried yeast
  • 1/4 tsp bread improver
  • 40g butter
  • 60g sultanas
  • 25g toasted walnuts, coarsely chopped
  • 150–180ml lukewarm fresh milk
  • 1 tsp instant coffee
  • 1 small egg
  • For sprinkling over the buns
  • Some instant oats


  1. Lightly grease cookie trays and set aside.
  2. Sift high protein flour and wholemeal flour into a mixing bowl, then return the husks from the sieve into the bowl.
  3. Fix a dough hook onto the cake mixer. Stir in salt, sugar, cocoa powder, bread improver and yeast. Beat at low speed for 1–2 minutes.
  4. Mix instant coffee with warm milk. Pour coffee milk mixture into the flour mixture. Use a spatula to mix well. Add the egg. Turn on the mixer for 1–2 minutes. Add butter, sultanas and walnuts and beat at medium speed for 7–8 minutes until elastic.
  5. Roll dough into a log. Cut into 70g portions. Shape each portion into a round roll. Brush lightly with water and sprinkle some instant oats over it. Place each ball of dough on the prepared trays and cover with a clean tea-towel. Allow it to rise until double in size.
  6. Bake in preheated oven at 190°C for 15 minutes.

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