4-year-old: I really like our postman, mom!
Me: Why?
4-year-old: Because he brings us lots of GIFTS!!!

(Guess I am not the only one who likes online shopping 😉 )

Coffee buns

(about 16 buns)

Dough:
500g bread flour
40g sugar
1 tsp salt
2 tsp active dry yeast
180g warm water
2 eggs
70g butter (room temperature)

Coffee topping:
70g butter (room temperature)
80g confectioner’s sugar
1 tbs espresso powder + 1 tbs water
1 egg
70g all-purpose flour

To make the dough:

1. In a mixing bowl, combine bread flour, sugar, and salt.
2. Add the liquid mixture of yeast, water, and eggs into the dry ingredients in (1).
3. Knead for about 5 minutes.
4. Add soften butter.
5. Continue to knead until a smooth elastic dough ball is formed.
6. Transfer the dough to a lightly oiled bowl, cover, and let it rest for about an hour until double in size.
7. Divide into 16 balls, about 50-55g each.
8. Place the balls on 2 lined baking trays, cover by plastic wrap, and let it rest until double (about 30 minutes).
9. Preheat oven to 355F (convection option if desirable).

Meanwhile, make the coffee topping:

1. Use a handheld mixer to beat butter and sugar in medium speed until pale in color.
2. Add the espresso mixture
3. Add 1 egg.
4. Beat for a few seconds just to combine.
5. Turn speed to low, add flour and continue to mix to get a smooth mixture.
6. Spoon the coffee mixture into a pastry bag and snip off the corner.
7. Pipe topping on dough balls.
8. Bake for about 15-20 minutes.