I made a pretty coffee bun with a round shape. I made it without putting any other filling in the middle and it was nice to have a light and soft feeling ~
The mocha biscuit with topping on the top is crispy and sweet, so it goes well with light bread ~
You can add salted butter or cream cheese to the bread depending on your taste. I put it in warm water at about 40 degrees and covered it with a steam towel, and it fermented better than I thought.
If you use too hot water, fermentation may not work well, so prepare the water so that it is not hot ~ Even if you look at the bulging dongle, it looks delicious ~
Make 2 grooves in the strong powder in the bowl, add sugar and salt in 1, dry yeast in the other, mix with flour first, and mix thoroughly.
Add warm milk and knead for 10 minutes to make a bunch, then add unsalted butter and knead for 5-7 minutes until smooth.
Put on a wrap, put it on a ball of warm water, cover it with a steam towel, and ferment it for about an hour to inflate it twice.
When the fermentation is over, remove the gas from the dough, divide it into quarters, round it, cover the wrap, cover the steam towel and ferment for 30 minutes.
Mix warm water and instant coffee powder.
Gently loosen the unsalted butter, add sugar, mix, add the eggs, mix, add the coffee mixture and mix.
Sift the flour and mix it and put it in a milking bag.
Transfer the fermented dough onto the oven pan, squeeze (7), and bake in the oven at 180 degrees (preheated for 190 degrees for 20 minutes) for 15 to 17 minutes.
