Original Coffee Bun Recipe
Make Original Coffee Bun Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Coffee-flavored Butter Filling
Topping / Glaze
Method
Dough
- 1
Activate yeast & combine liquids
Warm the milk until just warm (about 100°F / 38°C). In a small bowl combine the warm water and 1 teaspoon of the granulated sugar, sprinkle the instant dry yeast on top and let sit 5–8 minutes until foamy. In a measuring cup or small bowl whisk together warm milk, remaining sugar, softened butter, and the egg until smooth.
- 2
Mix dough
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the flour and salt. Add the yeast mixture and the milk/butter/egg mixture. Mix on low until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If the dough is very sticky, add flour 1 tablespoon at a time; if too dry, add water 1 teaspoon at a time.
- 3
- 4
Shape rolls
Punch down the risen dough and turn it out onto a lightly floured surface. Divide dough into 9 equal pieces (for medium-size buns) or 12 for smaller buns. Roll each piece into a smooth ball, then using a rolling pin or your fingers flatten each ball into an oval about 4 x 3 inches, leaving a slightly thicker edge on one short side to help rolling.
Coffee-flavored Butter Filling
- 5
Make coffee butter
In a medium bowl, beat the softened butter with a hand mixer until creamy. Add the light brown sugar, instant espresso powder, vanilla extract, and sea salt. Beat until combined and spreadable, scraping down the bowl so no lumps remain.
- 6
Fill and roll
Spread about 1 to 1 1/2 tablespoons of the coffee butter evenly over each flattened dough oval, leaving a 1/4-inch border on the far short edge. Starting from the short edge with butter, tightly roll each oval into a log, sealing the seam by pinching the dough. Optionally, tuck the ends under to form a neat bun.
- 7
Second rise
Place the filled buns seam-side down on a parchment-lined baking sheet or in a lightly greased 9x13-inch pan, spaced about 1 inch apart. Cover loosely with plastic wrap or a clean towel and let rise 30–45 minutes until puffy.
Baking & Glaze
- 8
Bake
Preheat oven to 350°F (175°C). Brush the tops of the risen buns lightly with an egg wash (optional: 1 beaten egg with 1 teaspoon water) for a glossy finish. Bake in the preheated oven for 15–18 minutes, or until the buns are golden brown and sound hollow when tapped. Rotate the pan halfway for even color.
- 9
Make glaze
While the buns bake, whisk together the powdered sugar, cooled strong brewed coffee, and milk/cream until smooth and pourable. Add more coffee a few drops at a time if too thick, or a touch more powdered sugar if too thin. If using, stir in the optional 1/4 tsp espresso powder for extra coffee punch.
- 10
Glaze the buns
Remove buns from the oven and let them cool on a wire rack for 5–10 minutes. Spoon or drizzle the coffee glaze over the warm buns so it seeps into the layers. Allow glaze to set for 10–15 minutes before serving.