Daily, Resep

Recipe: Sourdough Coffee Bun

Bismillaahirrohmaanirrohiim,

I got the recipe of the bun from my sourdough teacher, Shaumiati Evma. The recipe of coffee cream was from youtube channel itsourdough with small modification: https://youtu.be/mAXONeiySgw

The original recipe for the bun uses full white flour. As I try to reduce consuming too much white flour, I mixed the recipe 50:50 between white flour and whole wheat flour. I also used honey instead of granulated sugar. Just try to be more healthier 😅

Bun Ingredients:

  • 80 gr sourdough starter
  • 80 gr cold milk
  • 120 gr white bread flour (you can use all 240 gr if you do not want to use whole wheat flour)
  • 120 gr whole wheat flour
  • 1 large egg (55 gr)
  • 4 gr of salt
  • 30 gr honey
  • 25 gr unsalted butter

Coffee Mixture Ingredients:

  • 60 gr softened butter
  • 60 gr granulated sugar (I used icing sugar)
  • 1 large egg
  • 3 tsp instant coffee
  • 2 tsp water
  • 70 gr plain flour
  • 9-10 pcs of 5 gr cube butter

Steps:

  1. Prepare the sourdough starter one night before. Make sure the starter is active and bubly (pass the floating test)
  2. In a bowl, mix sourdough starter with milk, egg, flour, sugar and salt together until incorporated.
  3. Add butter, mix well, rest for 30 minutes.
  4. Do stretch and fold and repeat every 30 minutes. Do until the dough is quite smooth. I did 6-7 times.
  5. Let the dough rest in the fridge for at least 3 hours. I usually left it overnight.
  6. Take out the dough from the fridge and do preshaping. Let it rest for 20 minutes.
  7. Cut the dough into 60 gr piece. 
  8. Take one dough, flatten a bit, put a cube butter in the middle.
  9. Stretch every corner and fold it over the butter. Final shaping to make a circle shape. Do the same to the rest of the dough.
  10. Let it rise until doubled. Mine took 6-7 hours.
  11. Prepare  the coffee cream.
  12. Mix butter and sugar until incorporated.
  13. Add an egg, mix well. 
  14. Mix coffee and water. Add it into the mixture..
  15. Pour ini flour and mix well.
  16. The cream is ready. Transfer it  into a piping bag. Let it rest in a fridge until it is ready to be used.
  17. Preheat the oven at 180 degree Celcius.
  18. Get the coffee cream and pump out the cream in circles around the bun.
  19. Bake for 13-15 minutes. 
  20. Enjoy!

Slough-England, 30 July 2020/9 Dzulhijjah 1441 H

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