I used to buy this coffee buns a lot when I was in secondary school. I am not sure if they are still selling it but it used to be sold under Papparoti/Rotiboy. Whenever we walked pass the shop, the smell of the freshly baked coffee buns was hard to resist.

Kids love this buns (they have not tried coffee before), the crispy cookie crust on top and soft buttered bun in the inside. Just so delicious for any age group!

Saw @ohnino2 ‘s video and decided to follow his recipe but we made a double portions 🤪 coz 6 buns will not be enough to last till the next day.

Try watching his video as it provides very clear steps and his cat is so cute! 🐱

Ingredients (12 buns ):

A)Dough

• Unsweetened soy milk 220ml
• Caster Sugar 50g
• Instant yeast 7g
• 1 egg (mine is 48g)
• Bread flour 200g
• Salt 5g
• Nuttelex butter 60g

B)Fillings

• 36g nuttelex butter (about 3g each bun)

C)Cookie crust

• Instant coffee 6g
• Hot water 10ml
• 1 egg (mine is 48g)
• Icing sugar 70g
• Plain flour 80g
• Nuttelex butter 80g

Steps:

1. Mix milk , sugar and yeast
2. Whisk and egg and ad it to yeast mixture. Mix well
3. Add in bread flour and salt. Knead in stand mixer till shaggy dough and add butter. Continue kneading till windowpane stage (about 12-15 minutes)
4. Shape it to a tight dough ball and proof in a warm place till doubled (about 45mins to 1 hour)
5. Degas, knead a little to remove air bubbles. Divide dough to 12 buns (total 735g so each bun 61g). Let rest for 15 minutes
6. Take one dough and flatten it with rolling pin, flip over so the smooth side is outside. Try to make a thicker layer in the middle and add 3g of salted butter in the middle and wrap it tightly. Repeat for the rest of the bun. Let bun proof for 30 minutes .
7. Preheat oven to 180deg Celsius
8. To make the bun crust: Mix instant coffee with hot water. Add in one whisked egg and mix well. Add icing sugar and plain flour , mix till well combined. Add unsalted butter and mix till forming a thick paste. Put this paste into piping bag.
9. Pipe the paste on proofed buns and baked for 17-18 mins. Let it cool on rack.