Post is also available in: Italian
Very soft, fragrant and delicious, the Coffee Bun with Milk are a very pleasant discovery. I found this recipe on You Tube and they intrigued me and I wanted to try them also because there are two true coffee lovers in the house and I knew they would not resist. In fact, the first time I made them they didn’t even have time to cool down.
They are simple buns to prepare, ideal to eat for breakfast with butter and jam, or dipped in milk or in a nice cup of milk and coffee. But even with spreadable cheese they are not bad at all, as they are not particularly sweet.
How to Make Coffee Bun
The preparation of these Coffee Bun is really simple, just combine all the ingredients in the planetary mixer except the butter. When they are all well mixed, add the butter and knead until it is well incorporated. Knead it a little by hand, and if is too sticky, add a little flour until it becomes less sticky. But beware this dough is not a dough that becomes compact and “dry” it will always be slightly damp so don’t add too much flour. Obviously if you don’t have a planetary mixer you can also prepare them by kneading by hand, but you will have to do it longer to get the final result.
I have made these bun three times already, and I must admit that the ambient temperature and humidity tend to affect on the consistency of the dough. With the heat, the dough came out perfect, and I didn’t need to add flour. This time, however, it was cooler and damp, resulting in a stickier dough. One piece of advice I give you is to be very careful with the amount of milk, because it really makes a difference.
Coffee Bun with Milk
- 300 g Manitoba Flour or bread flour
- 50 g Sugar Cane
- 150 ml Milk
- 2,5 g Salt
- 3 g Instant Yeast
- 10 g Coffee instant
- 30 g Butter soft
- 1 Egg
- Dissolve the coffee in the warm milk. In the mixer, add the flour, egg, milk, sugar, salt and yeast. Stir with the hook or leaf.
- Once all the ingredients have been mixed, add the butter a little at a time, until the dough has completely incorporated it.
- Remove the dough from the mixer and knead it by hand for a few minutes. If it is too sticky, add a little flour to the dough at a time.
- Form a ball and put it to rise covered at room temperature or in the oven with the leavening function (or at 40 ° C) for 1 hour.
- Remove the dough from the bowl and place it on a floured pastry board and deflate the dough.
- Weigh it and divide its weight by 12, and make 12 balls of the weight obtained. Make 12 balls and then cover them with cling film and a kitchen towel and let them rest for 15 minutes.
- Take a ball of dough and mash it with the palm of your hand, then take the flaps and bring them towards the center, forming a ball again and place it in a baking dish lined with baking paper. Repeat for each ball.
- Cover the pan with plastic wrap and a rag and let it rise for 1 hour.
- Sprinkle the center of each loaf with flour with a small sieve and bake at 180 ° C for 12/15 minutes. I cooked them for 14 minutes.
- Serve hot. Store them in a dry place away from the air.