Mocha Bun

For my blog followers, you might remember my post on Mexican coffee bun few years ago. Today, i'm sharing a similar bun with a twist in the form of mocha topping. Yes! It's coffee and cocoa topping for the extra kick in flavor. The butter filling compliment the slightly bitter sweetness of crispy topping. The bun itself are soft and fluffy with buttery filling owe to satisfy any coffee bun lovers. Nevertheless, to say the beautiful coffee aroma fills the whole house giving everyone the much needed instant perk 😉. Adore the sight of seeing little dark mountains  of buns baking happily in the oven. The girls absolutely love the delicious mocha topping and the rich buttery filling. Serrve with a cuppa for perfection.


Ingredients

For Bun Dough

2 1/3 cups bread flour
270 ml water
2 tbsp milk powder
1/3 cup castor sugar
2 1/4 tsp instant yeast
1 egg, beaten
3 tbsp butter,room temperature
1/8 tsp salt

For Filling

1/2 cup butter

For Mocha Topping

1 cup butter, room temperature
1 cup flour all purpose flour
3 eggs, beaten
1 cup confectioners sugar
2 tbsp instant coffee powder
2 tbsp cocoa powder,sifted
1 tbsp water
Pinch of ground cinnamon


Methods

Using a stand mixer attached with dough hook. Add bread flour,salt,yeast and sugar to the mixing bowl. Add water and egg. Knead the dough for 10 minutes.

Add butter and beat for 5 minutes until soft and elastic dough forms.

Divide dough into small balls weigh at 30 g each. Flatten the balls into a small circle and place 1 tbsp butter in the center of the dough.

Lightly dust a clean working surface with flour. Transfer the dough to the work surface and punch down the dough to release the air.

Flatten the balls and place 1 tbsp of  butter into the center of the dough. Gather the edges and pinch to seal. With your palms roll the dough into balls. Line a baking tray with parchment paper.

Place the balls on a prepared baking tray and cover the dough with damp kitchen towel. Set aside in a warm place for 45 minutes for the dough to rise.

Meanwhile, prepare the coffee topping by dissolving instant coffee and cocoa powder with water. Set aside

In a mixing bowl using stand/hand mixer, beat together butter and sugar till light and fluffy. Add eggs one at a time. Add in the dissolved coffee mixture. Gradually add in the flour and ground cinnamon. Beat well till combined. Refrigerate the mixture for easy piping for 25-30 minutes.

Preheat oven at 200'C or 400'F

Place the mocha topping into a piping bag and pipe the topping onto the buns in a spiral pattern.

Bake for 12-15 minutes or till the buns are lightly brown.

Remove from oven and serve warm