Jul 20, 2010
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Coffee Bun

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.

8 pieces 
Prep Time
2 to 3 hours  
Baking Tim
e 30 minutes


1 3/4 cups sifted bread flour
1 1/2 teaspoons instant yeast
2 teaspoons full powdered cream milk
1/4 cup caster sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cooled
1 egg
1/2 cup water

For the filling
1/2 cup unsalted butter
1/2 cup sugar
1 teaspoon vanilla
pinch of salt

For the topping
1/2 cup unsalted butter
8 tablespoons sugar
1 1/2 teaspoons instant coffee granules
2 egg whites
1/2 cup plus 1/2 tablespoon sifted all-purpose flour


In a mixing bowl, combine all dry ingredients. Add the wet ingredients and mix with a dough hook at low speed for 7 minutes.

Transfer mixture to an oiled bowl, cover, and allow to rise until it doubles in size.

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.

Punch down dough and scale into 60-gram portions; shape and set aside.

Take one piece and flatten the sides while maintaining a thicker center.

Place frozen filling in the center, gather side to enclose, and seal. Place the seam side down. Repeat with the rest of the portions.

  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.

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.

  Pipe topping in a spiral design, from the center going out.

Bake in a preheated 350ºF oven for 20 to 30 minutes or until golden brown. Cool slightly before serving.
Selling it? Try these ideas!
 •  Sprinkle topping with chocolate chips.

 •  Cut down coffee to 1 teaspoon and add 1/2 tablespoon cocoa powder to the topping mix. 
 •  Add peanut butter to the filling replacing half of the butter.



Photography by David Hanson | Food Styling by Elaine P. Lim | Food Preparation by Patty Loanzon of Heny Sison Culinary School


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  • Nisa Jul 25 2013 @ 11:53am Report Abuse
    Wow, good thing I read the comments before I decided to make this...I don't think the people who tried this recipe did something wrong. Maybe this recipe just WASN'T kitchen tested.
  • anners13q Apr 04 2011 @ 09:04pm Report Abuse
    dough was too wet and slack.
  • ivoj7 Mar 25 2011 @ 11:18pm Report Abuse
    our group tried this one on our baking class, we measured it right but we ended up in having a wet dough ( i think it's not really a dough because it's just like a thick mixture). we added 1 cup bread flour to make dough -like. what do you think went wrong when we did it?
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