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1
For Filling:.
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2
Beat butter in electric mixer on medium speed with the paddle attachment for three minutes.
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3
Blend in vanilla essence and brown sugar.
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4
Spoon mixture into bowl and refrigerated until firm.
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5
Divide mixture into 20 g portion into ball. Keep refrigerated until ready to use.
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6
For Topping:.
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7
Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five minute until mixture is light and fluffy.
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8
Gradually beat in eggs.
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9
Mix in coffee flavouring.
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10
Sift flour onto mixture and mix on low speed until combined.
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11
Refrigerate until ready to use.
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12
For Sweet Dough:.
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13
Mix sifted flour, castor sugar and salt in electric mixer with dough hook on low speed for one minute
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14
Mix in yeast.
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15
Add egg and water or milk.
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16
Mix on low speed for another minute.
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17
Mix on medium speed for eight minutes.
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18
Mix in butter.
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19
Mix five minutes more on medium speed until soft, smooth and elastic(but not sticky) dough forms.
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20
Remove dough from mixture and shape into a ball.
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21
Divide the dough into 55 g portions(should get 17 portions).
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22
Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minute
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23
To shape the buns:.
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24
Flatten a ball of dough with the palm of your hand.
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25
Place a ball of filling in the centre of the dough.
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26
Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking.)
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27
Pat into shape and place on a greased baking tray.
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28
Repeat with remaining portions of dough.
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29
Place each bun about 7.5 cm apart on the baking trays.
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30
Prove for 45 min in a warm place.
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31
Pipe the topping on the buns in a spiral, starting from the centre.
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32
Bake in preheated oven at 200 deg C for 12 to 15 min or until buns are lightly brown.
