The dough can be used to make several other buns such as: Cinnamon Rolls, Walnut Buns, Raisins and almond buns etc. This portion yields about 1 kg bun dough. I used half portion to make a simple 8 pieces coffee sweet buns in a 7 inch baking tin and the other half for 9 pieces coffee cinnamon rolls [recipe here]. I baked these 2 types of buns on 2 separate days. The latter portion, I kept the dough in plastic bag and refrigerate it.
Ingredients for the buns [Straight Dough Method]
[makes 16 - 18 buns]
15 gm instant coffee granules dissolve in 260 - 280 ml hot milk and set aside to cool
15 gm instant coffee granules dissolve in 260 - 280 ml hot milk and set aside to cool
100 gm plain flour [you can replace plain flour and use all 500 gm bread flour]
400 gm bread flour
4 tsp instant yeast [I used 3 tsp]
4 tsp instant yeast [I used 3 tsp]
100 gm sugar [I used 80 gm]
1 tsp salt
1 small egg [30 gm] - can used large egg and set aside some for egg glaze
60 gm butter
- Mix all the dry ingredients and egg [except butter] in a mixer bowl, then slowly add in the coffee/milk mixture. Knead from low speed until well combined. Continue to knead on medium speed until dough is soft and smooth [takes about 7-10 minutes]. Add in butter, keep kneading until dough is soft and elastic or window pane stage [Notes - if not baking buns immediately, the dough can be kept in plastic bag tied up and refrigerate. Thaw to room temperature before using. Advisable to keep up to 48 hours only]. OR
- Shape dough into a ball. Cover and leave to proof for 15-30 minutes or until double in size. Punch down and divide dough into 16 portions [whole portion of dough] of equal weight. Shape dough into round balls or any shapes preferred.
- Place bun in baking tin [here I make the buns in oblong shape].
- Leave to rise for 45-60 minutes or until double in size. Brush with egg/milk glaze. Sprinkle with sesame seeds.
- Baked in preheated oven at 190 degrees [middle shelf] for 12-15 minutes or until golden.
- Brush buns with some melted butter [can skip this step if you do not want the buns to be oily]
- Remove and leave to cool on rack or serve.
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| These buns are made from half portion of the dough |
I'm submitting this post to Bake Your Own Bread [BYOB] via girlichef
9 comments:
The texture looks very soft and fluffy. I must make an effort to try out your breads and buns. I especially like cinnamon rolls. Will check out your post on that.
These look so soft and fluffy and tempting, Kimmy. I love the thought of coffee scenting the dough, as well. Just beautiful (as always)! =)
Hi Phong Hong, give it a try and prove me right. We [my hubby and I] have very high expectations of lovely breads. These are all tested and 'accepted' recipes for my records. Practice makes perfect.
Hi Heather, thanks for your comment. It's even more tempting when I turned them into cinnamon rolls. Will post it to you.
Hi,kimmy, I am a beginner of bread making, I usually use kitchen mixer to make the dough, however the dough always turns out very sticky, I cant shape it to a ball unless to add some more flour. (I follow the exact amount of ingredients).
Do you have any idea what happen?
Hi Tracy, using the mixer makes kneading easier. If you follow exactly the ingredients and get a sticky dough, that could probably you have not knead the dough until elastic. It should leave the bowl clean. Try adding the water gradually and set aside about 10-20 ml, if the dough is dry then add the balance. Happy trying.
Hi Tracy,the egg size could be the reason too.
Make it into 2 loaves. The bread is a success and remain soft for many days. This receipe is a keeper. Thank you for sharing.
Hi Florence, glad you find this recipe a success. Thanks for trying and your feedback.
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