← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 260 g Strong bread flour
• 3 g instant yeast
• 40 g Sugar
• 4 g Salt
• 1 Eggs
• 110 ml milk, lukewarm
• 30 g unsalted butter, softened
• 60 g salted butter, cold, cut into 12 cubes
• 50 g unsalted butter, softened
• 40 g Icing sugar
• 25 g beaten egg (about half an egg)
• 1½ tsp instant coffee, dissolved in 1 tsp hot water
• 50 g plain flour

Method

1. Mix the bread flour, yeast, sugar and salt, add the egg and milk and knead for 5 min. Add the softened butter and knead for 8–10 min more, until smooth, elastic and stretchy. Cover and leave to rise for 1 hour, until doubled.
2. For the topping, beat the butter and icing sugar until fluffy, beat in the egg and coffee, then fold in the flour. Spoon into a piping bag (or a food bag) and chill.
3. Knock back the dough and divide into 12 pieces. Flatten each, wrap it around a cube of cold butter and pinch tightly to seal. Place seam side down, well spaced, on two lined trays.
4. Cover and prove for 45 min until puffy. Heat the oven to 180°C (350°F) towards the end.
5. Pipe a spiral of coffee topping over the top half of each bun, from the centre outwards; it spreads as it bakes.
6. Bake for 12–15 min until the topping is crisp and deep golden. Eat warm, when the crust crackles and the butter has melted inside.

Tips

• Seal the butter in well or it leaks out and fries the base; a little leakage is normal.
• They are best on the day; re-crisp in a hot oven for 3 minutes. Contains wheat, egg and dairy.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today House of Annie Rasa Malaysia