coffee custard buns
12 July 2020 / BreadButtery coffee crumble encasing an ultra soft, cloud-like bun followed by a sweet, oozing surprise!
Coffee and custard bread are one of my favorite things in the world. Together, they are amazing and difficult to resist! This recipe is super easy, and NO BREAD MACHINE IS NEEDED!
This recipe is an adoption of kopi roti with a custard twist. For traditional kopi roti, the custard filling can be substituted or a small cube of butter.
Coffee bun with butter cube and with custard.
Ingredients
Bun
* 1 1/3 cup all purpose flour
* 1 1/2 Tbsp sugar
* 1/2 tsp salt
* 1/2tsp instant dry yeast
* 1/3 cup milk
* 1/3 cup water
* 1 Tbsp room temperature unsalted butter
Custard
* 3Tbsp sugar
* 2 egg yolks
* 2/3 cup milk
* 2 Tbsp flour
* Vanilla extract
Coffee crumble
* 2 1/3 Tbsp room temperature unsalted butter
* 3Tbsp sugar
* 1/2 egg
* 1/4 cup all purpose flour
* 1.5 Tbsp instant coffee
* 1 tsp hot water
1. In a large bowl, mix together dry ingredients: sugar, salt, flour, and yeast
2. Combine milk and water and microwave for 30 seconds. Then add the liquids with the dry ingredients and mix until a sticky dough forms
3. Cover dough with a damp, warm towel for 10 minutes
4. Knead in room temperature butter until butter is well incorporated into the dough and let dough rest for 30 minutes with a damp, warm towel over it
5. Knead and fold the dough a couple times before covering it again with a damp, warm towel and letting it rise for another 40 minutes
6. Last folding! Knead and fold the dough one last time and let the dough rest for another 30 minutes
7. The dough is ready when it doesn't rise back up when you poke it with a floured finger. Cut the dough into 6 pieces, fold it so that it is round, and let the dough rest for 10 minutes
8. Prepare the custard filling by first whisking 2 egg yolks with sugar. Then add milk, flour, and vanilla
9. Put the liquid custard on the stove and cook on low flames until a custard forms.
10. When dough is ready, flatten the dough into a disk and add the custard filling. If you wish to use butter instead, add the butter cubes. Enclose the filling by pulling the edges of the dough over and around the filling
11. Shape dough into a round ball and set on parchment paper. Let the dough rest for 25 minutes with a damp, warm towel over it.
12. Preheat the oven at 355F. We will now start preparing the coffee crumble
13. Whisk room temperature butter and sugar together. Then add the egg and flour
14. Melt the instant coffee with hot water and fold this coffee mixture into the buttercream mixture
15. Place this into a piping bag. If you don't have a piping bag, a ziploc bag works as well
16. The bread dough is ready if it leaves a mark when you press a wet finger against it
17. Pipet the coffee topping on top of each bun in a spiral
18. Bake buns for 12 minutes. When you take it out of the oven, drop the bread and transfer it onto a wire rack
19. Enjoy!
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