Coffee Buns Recipes

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COFFEE CUPCAKES



Coffee cupcakes image

These individual cupcakes with coffee frosting are easy to make and look great on a cake stand

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert

Time 47m

Yield Makes 18

Number Of Ingredients 10

140g golden caster sugar
140g butter , softened
3 large eggs
140g self-raising flour
2 tbsp instant espresso mixed with 1 tbsp water
few chocolate-coated coffee beans , to decorate (optional)
200g butter , softened
200g icing sugar
2 tsp instant espresso mixed with 1 tbsp water
50g plain chocolate , melted

Steps:

  • Heat oven to 170C/150C fan/gas 3. Line 18 holes in 2 bun tins with fairy cake cases. Beat the sugar with the butter until light and creamy. Beat in the eggs, one by one, adding 1 tbsp flour at the same time. Beat in the rest of the flour along with the espresso. Spoon into the cake cases and bake for 17 mins, swapping the trays after 12 mins. Cool on a wire rack.
  • To make the icing, beat the butter until pale, then gradually beat in the icing sugar, followed by the espresso and the melted chocolate. When the cakes are completely cool, swirl the icing generously on top and decorate with coffee beans, if you like.

Nutrition Facts : Calories 268 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.4 milligram of sodium

COFFEE TIME ROLLS



Coffee Time Rolls image

I received this recipe from my mother and use it whenever I want to make rolls in a hurry. They're similar to the big rolls you get in restaurants. -Karen Gapp, Walhalla, North Dakota

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm whole milk (110° to 115°)
1/2 cup sugar
1/2 cup butter, softened, divided
1 teaspoon salt
5-3/4 to 6-1/4 cups all-purpose flour
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
TOPPING:
2 cups packed brown sugar
1/4 cup cornstarch
1 cup sour cream
3 teaspoons vanilla extract

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 1/4 cup butter, salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; spread with remaining butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. , Cut each roll into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes., In a small bowl, combine brown sugar and cornstarch; stir in sour cream and vanilla. Spoon over rolls. , Bake at 400° for 20-25 minutes or until golden brown. Immediately invert onto serving platters. Serve warm.

Nutrition Facts : Calories 292 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 147mg sodium, Carbohydrate 54g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

PULLA-FINNISH COFFEE BUNS



Pulla-Finnish Coffee Buns image

Traditional Finnish baking . Like a cinnamon bun but better! No icing, but cardamom gives these buns the oomph they desire. Make them and book your flight to Helsinki, where the national pastime of drinking coffee with pulla is available on every street. Just taste and see!

Provided by FoodieFinn

Categories     Breads

Time 3h30m

Yield 36 buns, 36 serving(s)

Number Of Ingredients 13

2 1/4 teaspoons active dry yeast
1/2 cup warm water
2 cups whole milk, scalded and cooled to lukewarm temperature
1 cup sugar
1 teaspoon salt
7 -8 whole cardamom pods, seeded and crushed (about 1 tsp)
4 eggs, beaten
8 -9 cups sifted white flour
1/2 cup butter, melted
1/2 cup cinnamon
1 egg
1/2 cup ground almonds
demerara sugar

Steps:

  • Dissolve the yeast in the warm water. Stir in milk.
  • Add sugar, salt , cardomom, eggs and enough flour to make a batter(about 2 cups).
  • Beat until the dough is smooth and elastic. Add 3 cups flour, and beat well until dough is smooth and glossy.
  • Stir in melted butter and beat again, adding the rest of the flour until a stiff dough forms.
  • Turn out onto a lightly floured board and cover with a inverted mixing bowl. Let dough rest 15 minutes. Knead until smooth and satiny.
  • Place dough in a lightly greased mixing bowl , turn dough to grease the top, cover lightly and let rise in a warm place until doubled in size, app 1 hours.
  • Punch down and let rise again, until almost doubled, about 30 minute.
  • Roll out dough into a rectangle 24x36 inches. Spread with half cup of soft butter, and sprinkle with cinnamon and ground almonds.
  • Roll up into a firm log shaped roll. Cut diagonally to make triangular shaped pieces measuring about 1 inch on one side and 2.5 inches on the other.
  • With the side of your finger, press down the center of the rolls so the cut ends spread out, creating two ear shaped sides. Place the rolls on a greased baking sheet and let rise for 30 minute.
  • Glaze with beaten egg , and sugar topping.
  • Bake in hot oven (400F) 25-30 minutes. Remove when golden brown.
  • Makes app 36 buns.
  • Serve with coffee. Can be frozen.

Nutrition Facts : Calories 175.9, Fat 4.7, SaturatedFat 2.2, Cholesterol 37.5, Sodium 99.1, Carbohydrate 29, Fiber 1.8, Sugar 6.5, Protein 4.6

COFFEE COOKIE BUNS, AKA MEXICAN COFFEE BUNS, ROTIBOY (COPYCAT)



Coffee Cookie Buns, Aka Mexican Coffee Buns, Rotiboy (Copycat) image

Prep time includes resting/rising. Also a copycat of Pappa Roti. These are delicious and so different- Not really Mexican, they are from Malaysia. It is like a thin coffee butter cookie spread over the bun. When you bite into these the outside is crisp while the inside is soft and buttery. I have been told you can freeze the cooked buns and heat in an oven for 10-12 min.(never tried this)--the texture does end up being more chewy/dense after the first day (still tastes good)--so I halve the recipe if I know they won't get eaten by the next morning. Or refrigerate half the dough to use the next day. The outer crust will go soft after a while--if the buns are room temperature, heat in oven for about 4-5 minutes and then take out and wait a minute or two and it crisps up again. You may need extra bread flour in the final dough when kneading if too sticky...add a TBS at a time. This recipe is converted from metric to US measurements so it is not always easy to get exact.

Provided by .. Ameera ..

Categories     Yeast Breads

Time 4h3m

Yield 22 buns, 22 serving(s)

Number Of Ingredients 23

1/2 cup water
1/2 cup bread flour
2 1/2 cups bread flour
2 1/4 teaspoons instant yeast
2 teaspoons caster sugar
3/4-1 cup warm water
1/2 cup caster sugar
1 teaspoon salt
4 tablespoons unsalted butter (room temp)
1/2 teaspoon vital wheat gluten
1 1/2 eggs
2 crushed ice cubes
1 3/4 cups bread flour
1 tablespoon liquid honey
4 tablespoons powdered milk or 4 tablespoons dry buttermilk
3/4 cup salted butter, cut into 22 pieces (that is a stick and a half of butter, place the cut pieces in freezer for 30-45 min. to firm)
6 tablespoons unsalted butter (room temp)
1 cup minus 2 tbs icing sugar
4 teaspoons instant coffee
1 tablespoon hot water
1 1/2 eggs
2/3 cup all-purpose flour
2 tablespoons powdered milk

Steps:

  • Pre-dough:.
  • Heat Water on stove over high heat until hot (does not have to be boiling, just close to it).
  • Turn heat down to low and add flour and stir till well combined.
  • Place in bowl, covered with plastic wrap and leave in refrigerator for at least 2 hours.
  • Sponge:.
  • Add all ingredients in a large mixing bowl and knead for 6 minutes. The dough should be a very soft dough--it is ok if it is sticky.
  • Shape into a ball, and cover bowl with plastic wrap or damp kitchen towel and leave to rest in a warm place for 90 minutes to rise.
  • Final dough:.
  • Combine the pre-dough mixture to the sponge dough and knead for 30 seconds.
  • Add the caster sugar, salt, milk powder, and vital wheat gluten and knead another 30 seconds.
  • Add the eggs, honey, and crushed ice and knead for a minute.
  • Add the bread flour and knead for a minute.
  • Add the butter and knead for about 10 minutes until elastic--you may need to add bread flour if its too sticky. Add a TBS at a time. I once needed none extra, but another time I actually had to add about 1/4 cup more bread flour.
  • Its ok if it is slightly sticky. I learned one trick to kneading dough when it is still a bit sticky -- knead for about 30 seconds, then pick up the ball of dough and throw it down hard in the mixing bowl or on the counter you are kneading on. Pick it up and throw it down hard again like this 3-4 times. Then knead for a 30seconds to a minute and do the picking up and throwing down process again. After 4-5 times the dough does end up being less sticky.
  • Shape into a ball, place back into the mixing blowl and cover with plastic wrap or damp towel and let it rest for 10 minutes.
  • Grease your hands with some butter or oil, and divide the dough into 22 pieces.
  • Now it is time for the salted butter filling.
  • Shape a piece into a ball, flatten a bit, and add a piece of butter.
  • Pinch the dough over the butter and roll back into a ball.
  • Flatten to 1/2 inch and place on baking sheet lined with parchment paper (place the side that you pinch up over the butter facing down because that side might cave in if left face up)--keep each bun about 2-3 inches apart.
  • Cover with damp kitchen towel and leave to rest/rise for 45-50 minutes.
  • about 15 minutes before it is done resting/rising, pre-heat your oven to 350°F.
  • While resting/rising, prepare the topping:.
  • Dissolve the instand coffee with the hot water.
  • With an electric mixer on low, beat the butter, icing sugar and coffee for 30 seconds to a minute till mixed and smooth.
  • Add the eggs and beat for another 30 seconds.
  • Add the flour and milk powder slowly and beat on low for 30 seconds and then on high for another minute or so until mixed well.
  • Take a piping bag fitted with a round or star shaped nozzle (if using a disposable piping bag, you don't have to use a nozzle -- just cut a small hole with scissors) and fill with the filling mixture.
  • Pipe the filling on top of each bun in a twirly circular pattern. (I will post photos so you can see what I mean).
  • Do not use a plastic zippy bag as a piping bag -- I tried this the first time I made these and the bag burst while piping. I tried another zippy bag again and it burst again. So I spread the topping as best I could with a spoon and then went out and bought a piping bag the next time I made these.
  • You can also find tutorials online how to make a piping bag with parchment paper if you do a search for it.
  • Bake for around 18 min, or until lightly golden brown.
  • Take out and place on cooling rack -- but you only need to let them rest there for a minute or two -- the topping will still be slightly soft, but will get more crisp as it sits outside the oven.
  • Eat while still hot/warm! yumm yumm.

Nutrition Facts : Calories 279.3, Fat 13.1, SaturatedFat 7.9, Cholesterol 58, Sodium 181, Carbohydrate 35.8, Fiber 0.9, Sugar 12, Protein 4.9

COFFEE BUNS



Coffee Buns image

This is a recipe which has been handed down through my family with an update to make it healthier.

Provided by mamanatalie

Time 32m

Yield Makes 18 buns

Number Of Ingredients 0

Steps:

  • Whisk together the margarine and sugar until light and fluffy.
  • Add beaten egg and coffee essence. Whisk into egg and margarine mixture.
  • Add flour then sultanas and stir into mixture.
  • Roll mixture into balls about the size of a ping pong ball and flatten slightly. Place in patty tins.
  • When baked, lift buns out of patty tins and place on wire rack to cool.

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