Coffee Buns

After attempting the 17-hour fermentation for Green Tea Red Bean bread, I decided to do more 17-hours breads. The 17-hour fermentation really yield soft and fluffy breads. I really like it. I decided on Coffee Buns this time.

Recipe for Coffee Buns, adapted from天然麵包香Natural Breads Made Easy. (Makes 20 60g Buns)

Ingredients:
Pre-ferment dough
469g Bread flour
268g Water
6g Instant Yeast
7g Fine salt

1) Prepare pre-ferment dough: Mix yeast with water, then combine with bread flour and salt.  Knead till smooth dough. Cover and keep in fridge for at least 17 hours before use.

Main dough
201g Bread flour
13g Strong coffee powder stirred in 2 tbsp hot water
7g Fine salt
3g Instant yeast
67g Fine sugar
54g Honey
54g Milk
80g Egg (I used an egg, about 50g and added remaining quantity with milk)
67g LIV Unsalted butter, softened
Some cold solid butter cubed

Method:
2) Mix ingredients for main dough (except butter) and knead till combined.  Gradually add in the pre-fermented dough, piece by piece and knead to get a smooth dough. 

3) Add in the butter and knead to form a smooth and elastic dough.  Cover and proof the dough for 30 minutes.

4) Weigh each dough to be about 60g each. Place aside and let it rest for 15mins.

5) Roll out each dough. I placed 6 doughs in regular loaf pan, and 3 each in a small loaf pan.

6) Then I rolled out the remaining doughs and wrapped them up tightly with cold cubed butter. And place it on a tray.

6) Let the doughs rest for 45mins.

7) Bake in preheated oven of 180C for 24 minutes till golden brown. Cover the top with foil after 13mins to prevent it from being charred. This is for the loaf pans. For the buns on the baking tray, bake for about 20mins or until golden brown.

8) Remove from the loaf pan immediately after baking. Let it cool completely before slicing/consuming.

I am submitting this post to Little Thumbs Up May 2014 - Milk host by Ah Tze of Away of Mind, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.