– ¼ cup flour
– 1 ¼ cup water
– 2 ½ cups flour
– 2 teaspoons sugar
– 2 ¼ teaspoons instant yeast (approximately 7 grams)
– 1 cup warm water
– ½ cup sugar
– 1 teaspoon salt
– 4 tablespoons milk powder
– 1 egg
– 1 tablespoon honey
– 2 cups flour
– ¼ cup unsalted butter (softened to room temperature)
Topping and Filling
– ¾ cup salted butter, chilled (filling)
– ¾ cup unsalted butter, softened
– 1 ⅓ cup confectioner’s sugar
– 3 eggs
– 2 tablespoons instant coffee (or 1 tablespoon espresso powder)
– ½ teaspoon cinnamon
– 1 ½ cups self-raising flour
- Mix water roux ingredients (water and flour) together in a small saucepan. Mix constantly over medium heat until it forms a thick paste. Remove from heat, cover and cool to room temperature while you make the sponge dough.
- Mix all sponge dough ingredients in the bowl of a stand mixer. Using the dough hook attachment, knead the dough on a medium-low setting for 5-6 minutes, or until the dough forms into a sticky ball. Cover the bowl and let the dough rise in a warm place until doubled in size, approximately 90 minutes.
- Return the mixing bowl to the stand mixer. Add the water roux to the sponge dough and knead until combined, just under a minute. Repeat with the sugar, salt and milk powder, followed by the flour. Add the butter and continue to need for 10 minutes, until the dough is sticky but smooth and elastic. Cover and let the dough rest for 10 minutes. Meanwhile, cut the chilled salted butter for the filling into 24 equal pieces.
- Cut the dough into 4 large pieces. Roll each piece into a cylinder and cut into 6 equal pieces, yielding a total of 24. (This is easier if you grease your hands with butter to keep the dough from sticking to your fingers.) Shape each piece into a ball, flatten it, place a piece of the chilled butter in the centre and then pinch the edges together and roll it back into a ball. Place 2 inches apart on baking trays lined with parchment paper. Cover and let rise for 50-60 minutes.
- Meanwhile, make the topping. Beat butter and confectioner’s sugar together until fluffy (use the paddle attachment if possible). Add the eggs and beat until foamy.
- Sift together the flour, coffee and cinnamon. Add gradually to the butter mixture while beating on low. (Variation: Replace one tablespoon of coffee with 1 tablespoon of cocoa powder for mocha buns!)
- Preheat the oven to 350 degrees Fahrenheit. Fill a piping bag with the topping and pipe concentric circles on the top of the rested buns. Bake for 20-25 minutes or until topping is golden and crunchy. Remove from the oven and break off any excess topping that is on the pan. Cool on a wire rack. (And enjoy warm! You can also heat in the microwave for 10 seconds once they’ve cooled.)