Instructions
For the Bun:
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Add all the dry ingredients. Mix it thoroughly.
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Gradually add in water and egg mixture and knead on medium speed for about 10 minutes. (Use the DOUGH HOOK)
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Slowly add in butter and continue kneading till you get a shining and elastic dough. (Note: Dough should be able to stretch without breaking)
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Cover dough with a cloth. Leave to proof for about 40 minutes or till dough has doubled in size.
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When dough is proofing, prepare topping.
Topping:
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Beat butter and sugar till pale in color.
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Gradually add in egg.
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Fold in flour on low speed.
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Add in coffee mixture and liquor. Mix till combined. Set aside.
To Make Bun:
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Remove the dough and on a lightly floured surface, punch dough down to release the air.
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Divide dough in 25 g (1 oz.) each. Roll it out in to a small circle and insert 1 tsp butter into each bun. Wrap it up.
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Leave the ready bun to proof for about 45 minutes or double in size.
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Put the cream topping into a pipping bag and pump out the cream in circles around the bun.
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Bake at 215°C (419°F) for 18 minutes.
