Coffee Bun
By: Patty Loanzon of Heny Sison Culinary School
Nothing beats enjoying this light and sweet roll (with a buttery sweet center and coffee icing) fresh out of the oven, but don’t forget to cool it slightly to get that delicate crunch.
Makes 8 pieces Prep Time 2 to 3 hours Baking Time 30 minutes
1¾ cups sifted bread flour
1½ teaspoons instant yeast
2 teaspoons full powdered cream milk
¼ cup caster sugar
½ teaspoon salt
½ cup unsalted butter, cooled
1 egg
½ cup water
For the filling
½ cup unsalted butter
½ cup sugar
1 teaspoon vanilla
pinch of salt
For the topping
½ cup unsalted butter
8 tablespoons sugar
1½ teaspoons instant coffee granules
2 egg whites
½ cup plus ½ tablespoon sifted all-purpose flour
1 In a mixing bowl, combine all dry ingredients. Add the wet ingredients and mix with a dough hook at low speed for 7 minutes.
2 Transfer mixture to an oiled bowl, cover, and allow to rise until it doubles in size.
3 Meanwhile, make the filling: Beat all ingredients together until light. Scoop tablespoonfuls of mixture into a sheet pan lined with baking paper; freeze until ready to use.
4 Punch down dough and scale into 60-gram portions; shape and set aside.
5 Take one piece and flatten the sides while maintaining a thicker center.
6 Place frozen filling in the center, gather side to enclose, and seal. Place the seam side down. Repeat with the rest of the portions.
7 Arrange the balls on a sheet pan and cover with plastic wrap. Allow to rest in a warm, draft-free room (or unused oven) until they double in size.
8 Make the topping: Beat butter and sugar until light. Add coffee; mix until well incorporated. Add remaining ingredients. Beat at medium speed until thick. Refrigerate until ready to use. Transfer to a piping bag with a number 12 plain tip when ready to use.
9 Pipe topping in a spiral design, from the center going out.
10 Bake in a preheated 350ºF oven for 20 to 30 minutes or until golden brown. Cool slightly before serving.