Recipe:

Makes 8-10 Cookie Crusted Cappuccino buns

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
♣️ 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)

How to:
➡️ Mix everything except butter and melted chocolate until the dough is strong and fairly elastic.
➡️ Add butter gradually and knead until window-pane stage.
➡️ Proof the dough until double.
➡️ Divide the dough into equal portions and roll into smooth balls. Cover and rest for 15min.
➡️ Wrap the frozen chocolate in the dough and seal tightly.
➡️ Proof until double.
➡️ Pipe the coffee crème in a spiral pattern on top of the buns.
➡️ Bake at 180C for 12min then 210C for 5min Best enjoyed when fresh out of the oven!

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