Ingredients:

  • 375g bread flour
  • 50g caster sugar
  • 6g fine sea salt
  • 7g instant yeast
  • 180ml whole milk, lukewarm
  • 1 large egg, room temperature
  • 55g unsalted butter, softened
  • 113g salted butter, chilled and cut into 12 equal cubes
  • 113g unsalted butter, softened (topping)
  • 90g powdered sugar, sifted
  • 1 large egg, beaten (topping)
  • 125g all-purpose flour, sifted
  • 2 tbsp instant coffee granules
  • 1 tbsp hot water
  • 0.5 tsp ground cinnamon

Instructions:

  1. In the bowl of a stand mixer, combine lukewarm milk, caster sugar, and instant yeast. Let sit for 5 minutes until foamy.
  2. Whisk in one egg. Add bread flour and sea salt. Mix on low speed with a dough hook until a shaggy dough forms.
  3. Increase speed to medium and knead for 10-12 mins until the dough is smooth, elastic, and pulls away from the sides. Gradually add 55g of softened unsalted butter, one tablespoon at a time, until fully incorporated and the dough passes the windowpane test.
  4. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60 minutes until doubled in size.
  5. Punch down the dough and divide into 12 equal portions (approx. 60g each). Flatten each portion, place a frozen salted butter cube in the center, and pinch edges tightly to seal.
  6. Place buns on a lined baking sheet with 3 inches of space between them. Cover and proof for an additional 40 minutes.
  7. Prepare the topping: Cream 113g softened unsalted butter with powdered sugar. Beat in the egg and the coffee concentrate (coffee granules dissolved in hot water). Fold in the all-purpose flour and cinnamon until smooth.
  8. Transfer the coffee mixture to a piping bag. Pipe a spiral starting from the center of each bun, covering the top half.
  9. Bake in a preheated oven at 180°C for 15 minutes until the crust is crisp and mahogany brown. Serve warm for a molten center.