COFFEE BUN RECIPE

Ingredients:

-- Dough500 grams bread or plain flour80 grams caster sugar9 grams salt10 grams instant dry yeast160 ml water100 ml evap milk1 large egg50 grams unsalted butter softened

-- topping120 grams butter100 grams powdered sugar2 large eggs100 grams cake flour1 1/2 tsp coffee dissolved in 1 tbsp hot water1 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