INGREDIENTS
Dough:
130g Water
7g Yeast
35g Sugar
7g Salt
100g Milk
350g Strong Flour
50g Salted Butter, cubes
Coffee Topping:
60g Butter, soften
60g Sugar
70g All-Purpose Flour
25g Egg, room temperature
4g Instant Coffee Powder
5g Water
INSTRUCTION
Dough:
Put all the ingredients (except salted butter) into Allda bowl, mix at Speed 3 for 30 seconds until it forms a dough.
Press Dough and let it run for 8 minutes.
Set aside, wrap and let it proof for an hour or double in size.
Portion the dough equally into 10 numbers. With each of the portioned dough, push 5g of salted butter into the middle and seal it.
Arrange the dough nicely on baking tray with parchment paper and let it proof for another hour or until double in size.
Coffee Topping:
Pre-heat the oven to 175°C.
Place the butter and sugar into the Allda bowl, mix at Speed 5 for 30 seconds until fluffy.
Add in the remaining ingredients, mix at Speed 3 for 30 seconds.
Pour the mixture into a piping bag.
Pipe and swirl the coffee topping on top of each dough.
Bake for 15 minutes.
