The Most Crunchy Cappuccino Bun

This Recipe Makes 12 buns in a muffin pan

INGREDIENTS

Stiff Sweet Starter (Peaks in 10h at 25C)

• 30g Starter
• 120g Flour
• 50g Water
• 12g Sugar

Main Dough

• All of Sweet Stiff Starter
• 230g Bread Flour
• 100g Milk
• 50g Coffee (I used double shot expresso, you can use brewed or instant coffee)
• 45g Sugar
• 4g Salt
• 40g Butter

Coffee Crust

• 60g Softened Butter
• 60g Sugar
• 1 egg
• 70g All-Purpose Flour
• 1 Tbsp Instant Coffee mixed with 2 Tbsp Hot Water

Filling (optional)

• Chocolate Ganache Or Nutella (Freeze for 60 min)

METHOD

1. Mix everything except butter until the dough is strong and fairly elastic.
2. Add butter gradually and knead until window-pane stage.
3. Proof the dough until double.
4. Divide the dough into equal portions and roll into smooth balls.
5. Cover and rest for 15min.
6. Wrap the frozen chocolate in the dough and seal tightly.
7. Proof until double.
8. Pipe the coffee crème in a spiral pattern
9. Bake at 185C for 15min then 210C for 5min
10. Let the buns cool for 5 min and the shell will turn crispy! 😍
11. Enjoy!

VIDEO INSTRUCTIONS

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Une publication partagée par 𝙹𝚊𝚍𝚎 | 𝚂𝚘𝚞𝚛𝚍𝚘𝚞𝚐𝚑 𝙱𝚛𝚎𝚊𝚍 𝙷𝚘𝚖𝚎𝚋𝚊𝚔𝚎𝚛 | 𝚁𝚎𝚌𝚒𝚙𝚎𝚜 & 𝚅𝚒𝚍𝚎𝚘 𝚃𝚞𝚝𝚘𝚛𝚒𝚊𝚕𝚜 (@shebakesourdough)

This recipe was prepared and brought to you by the talented chef @shebakesourdough

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