How To Make Coffee Sweet Buns [Straight Dough Method]

 

Coffee Sweet Bun Dough is the same as Sweet Bun Dough [recipe here].  Instant coffee granules are added to give it the coffee flavour.   Here, I used straight dough mixing method just to see whether it yield soft buns as the Sweet Bun Dough [using sponge dough method].   The buns are soft and moist too.
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

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]

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

1. 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
2. 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.
3. Place bun in baking tin [here I make the buns in oblong shape].
4. Leave to rise for 45-60 minutes or until double in size.  Brush with egg/milk glaze. Sprinkle with sesame seeds.
5. Baked in preheated oven at 190 degrees [middle shelf]  for 12-15 minutes or until golden. 
6. Brush buns with some melted butter [can skip this step if you do not want the buns to be oily] 
7. Remove and leave to cool on rack or serve.

These buns are made from half portion of the dough

I'm submitting this post to Bake Your Own Bread [BYOB] via girlichef

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