I made a cute mocha bun with a plump shape. Just mocha bun is delicious, but this time I made coffee cream and filled it in the bread, and it tasted even better and it was moist and delicious. It’s a milk-based cream that doesn’t feel greasy at all, so I think it goes better with light bread. When panning, the bread needs to be shaped as plump as possible so that it is round and beautiful when baked. Squeeze the coffee topping on the top to cover about 2/3 of the bread, so that it flows down to the bottom and bakes. Coffee buns are much tastier if you roast them at home rather than buy them, so I think I will make them often.

▶About 6 servings.

▶Ingredients

300g Warm milk

50g Sugar

25g Cornstarch

5g Coffee powder

6g Vanilla bean paste

5g Kahlua (optional)

250g Bread flour

25g Sugar

3g Salt

5g Dry yeast

160g Warm milk

30g Unsalted butter

8g Hot water

4g Coffee powder

40g Unsalted butter

35g Sugar

35g Egg

50g All-purpose flour

▶Recipe

1. Put about 100g of milk and sugar in a pot and mix, then add cornstarch and mix well until there are no lumps.
(If you add all the milk at once, it will not mix well)

2. Add instant coffee powder, vanilla bean paste, and kahlua (optional) and mix well, then add all the remaining milk and mix.
(Coffee melts when you boil it, so you don’t need to completely melt it)

3. Put it on low heat and stir with a hand whisk. When it thickens, heat it for 1 minute more, then put it in a bowl and cover it tightly with cling film to prevent air from entering, cool it at roomtemperature, and then cool it in the refrigerator.
(Be sure to keep stirring with a hand whisk while boiling – a hand whisk is much smoother than a spatula)

4. Put sugar, salt, and yeast in a bowl with strong flour and mix well, then add lukewarm milk and knead by hand for about 10 minutes.

5. Add room temperature butter and knead for about 7-10 minutes until it is well mixed, then put it in a bowl and cover it with plastic wrap and ferment it until it expands to 2-3 times.

6. Take out the fermented dough, divide it into 6 equal parts, circle it, cover it with cling film, and let it ferment for about 15 minutes.

7. Press the dough to remove air bubbles, make a round shape, pan it in an oven pan, cover it with cling wrap, and ferment it until it has doubled in volume.

8. Melt coffee powder in hot water, dissolve butter at room temperature, add sugar and mix, then add eggs and mix.

9. Add the coffee melted water and mix, then add the wheat flour, mix, mix again with a spatula, and place in a piping bag.

10. Spread the coffee topping on the bread dough in a circle (cover 2/3 of the bread dough) and bake in the oven at 180 degrees for 15 minutes.

11. Sift the coffee cream you made, put it in a piping bag, put a tip on the bottom of the cooled bread, and fill it with cream.