Best Coffee Buns Recipes

PULLA-FINNISH COFFEE BUNS

Steps:

• Dissolve the yeast in the warm water. Stir in milk.
• Add sugar, salt , cardomom, eggs and enough flour to make a batter(about 2 cups).
• Beat until the dough is smooth and elastic. Add 3 cups flour, and beat well until dough is smooth and glossy.
• Stir in melted butter and beat again, adding the rest of the flour until a stiff dough forms.
• Turn out onto a lightly floured board and cover with a inverted mixing bowl. Let dough rest 15 minutes. Knead until smooth and satiny.
• Place dough in a lightly greased mixing bowl , turn dough to grease the top, cover lightly and let rise in a warm place until doubled in size, app 1 hours.
• Punch down and let rise again, until almost doubled, about 30 minute.
• Roll out dough into a rectangle 24x36 inches. Spread with half cup of soft butter, and sprinkle with cinnamon and ground almonds.
• Roll up into a firm log shaped roll. Cut diagonally to make triangular shaped pieces measuring about 1 inch on one side and 2.5 inches on the other.
• With the side of your finger, press down the center of the rolls so the cut ends spread out, creating two ear shaped sides. Place the rolls on a greased baking sheet and let rise for 30 minute.
• Glaze with beaten egg , and sugar topping.
• Bake in hot oven (400F) 25-30 minutes. Remove when golden brown.
• Makes app 36 buns.
• Serve with coffee. Can be frozen.

CHOUX BUNS WITH COFFEE AND DRAMBUIE MOUSSE

Steps:

• Choux Buns 1. Combine milk, butter, salt & sugar in a heavy saucepan over low heat. Bring to a boil, then remove the pan from the heat. Stir in the flour all at once w/ a wooden spoon until smooth. 2. Return pan to medium heat about 1 minute, stirring constantly, to dry out the paste. Tip it into a bowl. 3. Add the eggs 1 by 1, beating w/ the wooden spoon until each egg is fully beaten in. Once they are all incorporated into the mixture, it should be smooth and shiny, & thick enough to pipe. The choux paste is now ready to use. (If you are not using it immediately, brush the surface with egg wash to prevent a crust forming.) 4. Pipe small mounds , about 2 teaspoons each, onto a baking sheet lined with parchment paper in staggered rows, using a pastry bag fitted with a half-inch round tip. 5. Brush the buns with egg wash. Bake 15 to 20 minutes, until dry and crisp, but soft inside. Cool on a wire rack. Coffee Mousse and Assembly 1. Heat the oven to 400 degrees. Whip the cream in a chilled bowl with the sugar to stiff peaks and fold into the chilled crème pâtissière. Dissolve the coffee in the Drambuie and fold into the mixture. 2. Make a small opening in the side of each bun with the tip of a knife or skewer. Using a pastry bag fitted with a plain eighth-inch tip, pipe a generous amount of coffee mousse into each bun. 3. To serve, dust half the filled buns with a little powdered sugar and the rest with cocoa. Arrange on individual plates or a platter. Each of 46 buns: 74 calories; 2 grams protein; 7 grams carbohydrates; 0 fiber; 4 grams fat; 2 grams saturated fat; 59 mg. cholesterol; 40 mg. sodium.

COFFEE COOKIE BUNS, AKA MEXICAN COFFEE BUNS, ROTIBOY (COPYCAT)

Steps:

• Pre-dough:.
• Heat Water on stove over high heat until hot (does not have to be boiling, just close to it).
• Turn heat down to low and add flour and stir till well combined.
• Place in bowl, covered with plastic wrap and leave in refrigerator for at least 2 hours.
• Sponge:.
• Add all ingredients in a large mixing bowl and knead for 6 minutes. The dough should be a very soft dough--it is ok if it is sticky.
• Shape into a ball, and cover bowl with plastic wrap or damp kitchen towel and leave to rest in a warm place for 90 minutes to rise.
• Final dough:.
• Combine the pre-dough mixture to the sponge dough and knead for 30 seconds.
• Add the caster sugar, salt, milk powder, and vital wheat gluten and knead another 30 seconds.
• Add the eggs, honey, and crushed ice and knead for a minute.
• Add the bread flour and knead for a minute.
• Add the butter and knead for about 10 minutes until elastic--you may need to add bread flour if its too sticky. Add a TBS at a time. I once needed none extra, but another time I actually had to add about 1/4 cup more bread flour.
• Its ok if it is slightly sticky. I learned one trick to kneading dough when it is still a bit sticky -- knead for about 30 seconds, then pick up the ball of dough and throw it down hard in the mixing bowl or on the counter you are kneading on. Pick it up and throw it down hard again like this 3-4 times. Then knead for a 30seconds to a minute and do the picking up and throwing down process again. After 4-5 times the dough does end up being less sticky.
• Shape into a ball, place back into the mixing blowl and cover with plastic wrap or damp towel and let it rest for 10 minutes.
• Grease your hands with some butter or oil, and divide the dough into 22 pieces.
• Now it is time for the salted butter filling.
• Shape a piece into a ball, flatten a bit, and add a piece of butter.
• Pinch the dough over the butter and roll back into a ball.
• Flatten to 1/2 inch and place on baking sheet lined with parchment paper (place the side that you pinch up over the butter facing down because that side might cave in if left face up)--keep each bun about 2-3 inches apart.
• Cover with damp kitchen towel and leave to rest/rise for 45-50 minutes.
• about 15 minutes before it is done resting/rising, pre-heat your oven to 350°F.
• While resting/rising, prepare the topping:.
• Dissolve the instand coffee with the hot water.
• With an electric mixer on low, beat the butter, icing sugar and coffee for 30 seconds to a minute till mixed and smooth.
• Add the eggs and beat for another 30 seconds.
• Add the flour and milk powder slowly and beat on low for 30 seconds and then on high for another minute or so until mixed well.
• Take a piping bag fitted with a round or star shaped nozzle (if using a disposable piping bag, you don't have to use a nozzle -- just cut a small hole with scissors) and fill with the filling mixture.
• Pipe the filling on top of each bun in a twirly circular pattern. (I will post photos so you can see what I mean).
• Do not use a plastic zippy bag as a piping bag -- I tried this the first time I made these and the bag burst while piping. I tried another zippy bag again and it burst again. So I spread the topping as best I could with a spoon and then went out and bought a piping bag the next time I made these.
• You can also find tutorials online how to make a piping bag with parchment paper if you do a search for it.
• Bake for around 18 min, or until lightly golden brown.
• Take out and place on cooling rack -- but you only need to let them rest there for a minute or two -- the topping will still be slightly soft, but will get more crisp as it sits outside the oven.
• Eat while still hot/warm! yumm yumm.

CINNAMON-COFFEE STICKY BUNS

Steps:

• Place oven rack in bottom third of oven.
• Preheat oven to 350°F (180°C).
• Lightly oil an 8-inch (2-L) square baking pan.
• Place raisins in a small bowl and spoon juice overtop.
• Microwave, covered, until hot, 1 minute.
• In a bowl, stir butter with 1/2 cup (125 mL) brown sugar and 1 tbsp (15 mL) each cinnamon and instant coffee.
• Lightly dust counter with a little flour.
• Roll dough into a 6x12-inch (15x30-cm) rectangle.
• Stir raisin mixture into butter mixture.
• Spread over dough.
• Beginning at short side, tightly roll up dough.
• TOPPING:.
• In a large saucepan, stir 1/2 cup (125 mL) brown sugar with 1/4 cup (50 mL) each butter and corn syrup and 1 tbsp (15 mL) instant coffee.
• Bring to a boil over medium heat, stirring often.
• Then let it bubble, without stirring, 2 minutes.
• You want it to turn golden brown but not burn, so watch carefully.
• If it's taking on colour unevenly, gently swirl pan.
• Caramel will be extremely hot.
• Carefully pour into oiled baking pan to evenly coat bottom.
• Sprinkle with pecans.
• Using a serrated knife, cut roll into 6 equal slices.
• Place each roll, cut side down, in caramel coating.
• Bake in bottom third of oven until buns are deep golden, 30 to 40 minutes. Remove and let stand 2 minutes.
• Place a baking sheet on top of pan holding buns.
• Carefully invert onto baking sheet.
• Buns will keep well at room temperature up to 1 day or wrap and freeze.

COFFEE BUNS

Steps:

• Whisk together the margarine and sugar until light and fluffy.
• Add beaten egg and coffee essence. Whisk into egg and margarine mixture.
• Add flour then sultanas and stir into mixture.
• Roll mixture into balls about the size of a ping pong ball and flatten slightly. Place in patty tins.
• When baked, lift buns out of patty tins and place on wire rack to cool.