Coffee buns: Sweet and buttery rolls for tea time snacks

Bread is one of the world’s favourite staple foods as almost every culture has their own versions. However, there are still new innovations made and tastier breads being made every day. These coffee buns are the sweet, buttery dessert buns you’ve always wanted to try. Inspired by coffee buns from Malaysia, these rolls are perfect for dessert or with a cup of tea or coffee with friends. If you enjoy baking, this is the recipe for you.

Coffee buns suggestions

Baking the best bread takes a bit of time and you’ll also need a dough hook on your stand-mixer. This, together with the proofing will make a light bun that you can break open in your hands. You can also top and fill them with various treats like fresh fruit and whipped cream or just a spread of butter. They are light and small enough to enjoy with your favourite cup of tea or coffee with friends or dessert after dinner.

ALSO READ: Cinnabuns with cream cheese topping for a decadent snack

If you love baking, you’ll enjoy making these buttery coffee buns. They’re full of flavour with everything you love about bread.

Last updated on 9 February 2023

Coffee buns recipe

5 from 2 votes

Recipe by Irene Muller Course: SnackCuisine: AsianDifficulty: Moderate

Servings

8

servings

Prep time

1

hour 

30

minutes

Cooking time

18

minutes

Total time

1

hour 

48

minutes

Ingredients

• For the buns

• 500 g 500 bread Flour

• 80 g 80 castor Sugar

• 1 pinch 1 salt

• 20 g 20 milk powder

• 10 g 10 dry yeast

• 60 g 60 butter salted

• 280 ml 280 water

• 1 large 1 egg

• For the topping

• 200 g 200 butter

• 50 g 50 powdered sugar, sieved

• 3 large 3 eggs, lightly beaten

• 200 g 200 cake flour

• 3 tbsp 3 Instant Coffee + 2 tbsp hot water

• 1 tsp 1 coffee liquor (or 1 tbsp coffee essence, (optional)

• Butter filling:

• 100 g 100 butter in small blocks

Method

• For the Bun: in the mixer
• Add all the dry ingredients. Mix it thoroughly.
• Add in water and egg mixture and knead on medium speed for about 10 minutes. (Use the dough hook)
• Slowly add in butter and while mixing until you get a shining and elastic dough. (Note: Dough should be able to stretch without breaking)
• Cover dough with a cloth. Leave to proof for about 40 minutes or till the dough has doubled in size.
• When the dough is proofing, prepare the topping
• Topping dough:
• Beat butter and sugar till pale in colour.
• Gradually add in the egg.
• Fold in flour on low speed.
• Add in coffee mixture and liquor. Mix till combined. Set aside.
• Making the buns
• Remove the dough and on a lightly floured surface, kneed dough down to release the air.
• Make one big round bun and divide into 16 even pieces.
• Roll it out into a small circle and insert 1 teaspoon butter into each bun. Wrap it up.
• Leave the ready bun to proof for about 45 minutes or double in size
• Put the cream topping into a piping bag and squeeze out the cream in circles around the bun.
• Bake at 215°C for 18 minutes.
• When they come out of the oven, immediately brush them with butter ans serve.

Notes

• *’In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods where the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gasses, thereby leavening the dough.’

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