Buttery Espresso Doggo Buns

By: Ilona Salim


Blessing your feed with some doggo butter-filled espresso buns!

Been missing home lately, and something that screams home to me is the buttery coffee aroma of espresso buns. There is a “Rotiboy” shop (a famous espresso bun chain in Indonesia) in Jakarta’s airport and whiffs of their fresh baked buns would always welcome me home. It's highly unlikely that I drive home from the airport empty handed, without an espresso bun! To make it CUTER, I shaped them as dachshunds -- because my oh my do I miss my dog Bowie! 🐶 He is a miniature dachshund who LOVES napping, so here are some Bowie Espresso Buns!


If you own a wiener dog, I'm sure you can definitely relate to that curled up sleeping position

To make these, I simply used a coffee bun recipe and shaped the buns into dogs instead of spherical balls. I truly felt like I was in an art sculpting class!


Hope you enjoy!





The Recipe


Dough:

- 1 Tsp Yeast

- 1 Tsp sugar

- 150 ml warm milk

- 200 grams bread flour

- 50 grams all purpose flour

- 1 Tbsp sugar

- 1 egg

- 1/2 Tsp Salt

- 30 grams of Unsalted Butter, room temp


Espresso Topping :

- 1 Tsp Instant coffee

- 1 Tsp hot water

- 50 grams unsalted butter

- 50 grams powdered sugar

- 50 grams of cake flour

- 1 egg


Filling:

- 8 - 8gram cubes of unsalted butter (depends on the number of buns you are making)



Steps:

1. Warm 150 ml of milk. I warmed mine up in a microwave for 20 seconds.

2. Add in 1 tsp of yeast and 1 tsp of sugar. Mix and let it bloom for 5-7 minutes.

3. In a medium sized bowl, add in bread flour, all purpose flour, 1 tbsp of sugar and 1/2 tsp salt. Mix the dry ingredients.

4. Add in your whisked egg into the dry ingredients.

5. Additionally, add in your yeast & milk mixture into the same bowl.

6. Using a spatula, mix well until all incorporated. It should form a slightly scraggy dough. If kneading by hand, knead for 1-2 minutes.

7. Then, add in 30 grams of softened unsalted butter. Knead until smooth and butter is fully incorporated. If kneading with hand, knead for 10-15 minutes.

8. Once it forms a smooth dough, form a ball and let rest in a clean bowl for an hour or until it doubles in size.

9. Meanwhile, work on the espresso topping. In a small bowl, mix instant coffee mix with hot water.

10. Whisk unsalted butter with a hand mixer until smooth and fluffy.

11. Add in powdered sugar and whisk again until fully incorporated.

12. Add in your cake flour and whisk for another 1-2 minutes.

13. Add in your egg and instant coffee mixture.

14. Once smooth, place in a piping bag and let cool in the fridge.

15. Back to the dough! Once the dough has risen, divide into 8 parts. You can make them into the traditional round spherical buns, or shape them into dog shapes like ours!



16. Let rise for 5-10 minutes, before filling it with the unsalted butter cubes.

17. Reform into final shapes and place on lined baking tray.

18. Let the dough rise one last time for 30-40 minutes. Cover with warm cloth.

19. Preheat oven to 350F.

20. Once the 30-40 minute passed, pipe the espresso topping on to the bun in a circular spiral pattern. For the doggos, I just went in zig zag lines across the top, ensuring to cover as much surface.

21. Bake for 15 minutes.

22. Decorate with chocolate, if desired!


Enjoy!

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