Fluffy Mocha Buns with Rich Coffee Aroma
Fluffy Mocha Buns with Rich Coffee Aroma
Scent of Coffee! Homemade Mocha Buns to Perfection!
Hello everyone! Today, we’re going to make incredibly soft and delicious mocha buns, filled with the delightful aroma of coffee. Get ready to experience the perfect mocha bun – crispy on the outside and moist on the inside! With simple ingredients and easy-to-follow steps, anyone can bake these. Shall we start?
Mocha Bun Dough Ingredients- 250g Bread Flour
- 50g Sugar
- 5g Active Dry Yeast
- 3g Salt
- 50g Unsalted Butter, softened at room temperature
- 100g Warm Milk
- 1 large Egg, at room temperature
Cooking Instructions
Step 1
First, let’s prepare the mocha bun dough. In a large bowl, combine 250g of bread flour. Sprinkle 3g of salt and 50g of sugar along the edges of the flour, and place 5g of active dry yeast in the center. Make sure the salt, sugar, and yeast don’t directly touch each other, as this can affect yeast activity. Give it a quick mix.
Step 2
Add 100g of warm milk and 1 room temperature egg to the bowl. Using a spatula or your hands, mix everything until it just comes together into a shaggy dough. Now, knead vigorously for about 5-10 minutes. The dough will start out sticky, but as you continue to knead, it will become smoother and more elastic, developing gluten. Try to develop that windowpane effect where you can stretch the dough thinly without it tearing.
Step 3
Once the dough has become smoother and less sticky, add 50g of softened butter at room temperature. Continue kneading until the butter is fully incorporated and the dough is smooth, elastic, and shiny. This might take another 10-15 minutes. Test for the windowpane effect again; it should be easily achievable now.
Step 4
Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with plastic wrap. Let it rise in a warm place for about 1 hour, or until it has doubled in size. This is your first proof. To check if it’s ready, gently poke the center of the dough with a floured finger; if the indentation remains, the first proof is successful.
Step 5
While the dough is proofing, let’s make the delicious coffee topping. In a separate bowl, cream together 50g of softened unsalted butter (at room temperature) until smooth using a whisk or rubber spatula. Add 50g of sugar and mix well until the mixture is light in color and fluffy.
Step 6
Add 1 room temperature egg to the butter-sugar mixture. Incorporate it gradually, adding it in two or three additions and mixing well after each addition to prevent the mixture from curdling. Ensure it’s fully combined before adding the next portion.
Step 7
Sift 50g of cake flour and 5g of instant coffee powder directly into the wet ingredients. Gently fold everything together with a spatula until just combined and a smooth, creamy paste forms. Be careful not to overmix, as this can make the topping tough. Refrigerate the topping while you proceed.
Step 8
Once the first proof is complete, gently punch down the dough to release the gas. Transfer it to a lightly floured surface and divide it into equal portions of 68-70g each. Shape each portion into a smooth ball and let them rest, covered with a damp cloth or plastic wrap, for about 15 minutes. This resting period, known as the second proof, allows the gluten to relax, making the buns easier to shape.
Step 9
After the resting period, shape the dough portions into your desired bun shape. Generously pipe or spread the chilled coffee topping over the top of each bun. Bake in a preheated oven at 170° C (340° F) for approximately 20 minutes, or until golden brown and cooked through. Your delightful mocha buns, bursting with coffee aroma, are now ready! Baking times may vary depending on your oven. Enjoy them while they’re warm!
