COFFEE BUN RECIPE

Ingredients:
-- Dough
500 grams bread or plain flour
80 grams caster sugar
9 grams salt
10 grams instant dry yeast
160 ml water
100 ml evap milk
1 large egg
50 grams unsalted butter softened
-- topping
120 grams butter
100 grams powdered sugar
2 large eggs
100 grams cake flour
1 1/2 tsp coffee dissolved in 1 tbsp hot water
1 tbsp coffee liqueur or baileys
--filling 12 tbsp butter
Procedure:
1. Mix the dry ingredients of the dough in the mixing bowl (flour, sugar, yeast, salt)
2. in a separate small bowl, mix water, milk and egg and whisk to mix the egg with
water and milk, then pour this mixture to the dry ingredients.
3. using a dough hook, mix for about 10 minutes. (If manual, use your hands to
incorporate the flour with the liquid mixture, folding and pressing) it will be sticky,
but it's ok.
4. then add the butter and continue to mix until you form a shiny but elastic dough
5. butter a bowl then put the dough in and cover with cling wrap and let it to rise
until doubled (45 mins to 1 hour)
6. while waiting for the dough to rise, make the filling by mixing the butter and
sugar using a mixer until light in color, then add the two eggs and beat (you may
find the mixture a bit clumpy esp if the egg is cold, it's ok) add the flour and the
coffee mixture and the liqueur or bailey and continue to mix until you form an icing
looking mixture, set aside

7. when the dough risen or doubled, put it on a lightly floured table, air will come
out, it's ok, divide the dough in quarter, then each quarter, divide in three, this will
make 12 little pcs in total
8. get one piece and on a lightly floured surface, work out to make a ball, by pulling
edges to the middle, then flatten it either by hand or rolling pin (to create about 3
cm flat dough) then put 1tsp of butter in the middle, then pull edges to connect
back to create a ball with butter inside. then place the dough ball on a pan with the
rough edge down, do this for all the rest of the dough
7. let the dough rise (double it's size) for about another 1 hr
8. Preheat oven to 200C
9. using a piping bag, piped the topping on top of the dough (see photo above)
10. baked for 20 minutes or until top form crust