| Prep Time | 30 minutes |
| Cook Time | 2 hours |
| Passive Time | 45-60 minutes |
| Servings |
buns
|
Ingredients
Frosting
- 100 g butter room temperature
- 2 pcs egg room temperature
- 3/4 cup all-purpose flour
- 2/3 cup powdered sugar
- 2 tbsp instant coffee
Ingredients
Frosting
|
|
Instructions
- In a mixing bowl, add the milk and yeast. Let the yeast bloom from 5-10 minutes.
- Add in the egg, sugar, flour, salt and 1/3 of the butter. Beat using the Oster 6-speed hand mixer attached with the spiral accessory.
- Remove the dough from the bowl and divide into 8 equal-sized portions.
- Wrap a cube of butter in each of the dough. Seal the seam and roll each piece into a ball. The squeeze the bottom half of the bowl using your index finger and thumb to create a mushroom shape.
- Line a baking pan with parchment paper and add the buns. Dust with some flour and cover with a kitchen towel. Allow them to rise for 45-60 minutes.
- Meanwhile, make the frosting. Preheat the Oster 5-in-1 oven to 200C on convection function.
- In a mixing bowl, add the egg, flour, icing sugar, and instant coffee.
- Beat using the Oster 6-speed hand mixer attached with the whisk accessory.
- Transfer the frosting to a piping bag and pipe in spirals over the proofed buns.
- Load the pan into the oven and bake for 10-12 minutes.
- Remove from the oven and allow to cool.
- In a bowl, whisk together the icing sugar, instant coffee and water.
- Brush the glaze over the buns before serving.