Watch the Full Step-by-Step
Servings: 12
- Mixing bowls
- Muffin pan
- Kitchen scale
INGREDIENTS
- 3¾ cups/500 grams all-purpose flour
- 2¼ teaspoons/11 grams active dry yeast
- ¾ cup/180 milliliters milk
- ⅓ cup/75 grams granulated sugar
- 3½ ounces/100 grams unsalted butter, cubed
- 2 large eggs
- Pinch of salt
- 1 cup/300 grams chocolate spread
Coffee topping:
- 3 ounces/80 grams unsalted butter, melted
- ⅓ cup/80 grams light brown sugar
- 1 large egg
- ⅔ cup/80 grams all-purpose flour
- 1 tablespoon instant coffee dissolved in 1 tablespoon boiling water
INSTRUCTIONS
- Heat the milk, butter, sugar, and salt in a small saucepan over low heat until the butter melts. Remove from the heat and whisk in the eggs.
- Combine the flour and yeast in the bowl of a stand mixer fitted with a dough hook. Add the milk mixture and knead on low speed until the dough is smooth and elastic, about 10 minutes.
- Cover the bowl and let the dough rise at room temperature until doubled in size, 1 to 1½ hours.
- Spoon the chocolate spread into 8 small portions on a parchment-lined tray and freeze until firm.
- Divide the dough into 8 equal pieces. Flatten each piece, place a frozen chocolate portion in the center, and pinch the dough closed. Roll into smooth balls.
- Arrange the buns in a greased muffin pan. Cover and let rise until puffed, about 45 minutes.
- Meanwhile, whisk the melted butter, brown sugar, egg, flour, and dissolved coffee until smooth. Transfer the mixture to a piping bag.
- Pipe the coffee topping over the buns.
- Heat the oven to 350°F/180°C. Bake until golden brown and cooked through, about 30 minutes.
- Let cool slightly before serving.