Yeasted Coffee buns
Preparation time
Cooking time
Total time
You need a stand mixer to make these buns (eg a Kenwood) and allow yourself plenty of time. The key to the coffee flavour, is good strong coffee. I used a cafetiere to make mine. If you have a machine that takes coffee capsules, these would make a good option. Just make sure that your total liquid does not exceed 360 gr.
Recipe type: Bread
Cuisine: British
Serves: 12-16
  • 500 gr strong white flour
  • 2 large eggs made up to 260 grams with water
  • 20 gr milk powder
  • 100 gr sugar
  • 100 gr butter
  • 7 gr of fresh yeast or 10 gr dried yeast
  • 10 gr salt
  • 2 tablespoons of Lavazza coffee made with 100 ml boiling water.
  • A beaten egg for brushing the rolls.
  • 125 gr butter
  • 90 gr sugar
  • 1 tbs coffee made up to 50 ml with hot water
  1. Make the coffee. Pour on the water and let it stand and cool.
  2. Weigh the flour, sugar, milk powder and salt and place in a bowl.
  3. Weigh the eggs and add cooled coffee and water to weigh no more than 360 grams.
  4. Weigh the butter and cut into cubes and set aside.
  5. Place the liquid into the bowl and mix on low speed (1-2). Increase the speed to 4-5 and mix for a further minute.
  6. Turn the speed back down to low and add the butter. Mix for 3 minutes.
  7. Increase the speed and mix for a further 2 minutes or until the mixture is very smooth and comes away from the sides of the bowl.
  8. Put into a covered container and place in the fridge for a minimum of one hour. The longer it is in the fridge, the more the flavour will develop.
  9. Make the filling by mixing together the butter, sugar and coffee. The mixture should be smooth and spreadable. Add extra water if necessary.
  10. Take the dough out of the fridge and roll out to approx ½ cm thick.
  11. Spread the butter filling over the dough to the edges. Roll up the dough and cut into slices each weighing 60 grams. Unroll the end of each roll and tuck underneath to avoid it opening up.
  12. Equally space out on baking parchment on a baking tray. Brush the buns with egg.
  13. Leave them to prove for about 2-3 hours. I set them on a chair and cover with a large piece of plastic to keep them warm and moist.
  14. Heat your oven to 180°C about 30 minutes before you intend to bake.
  15. Brush the buns a second time with the egg wash
  16. Bake for 15 minutes until well risen and golden brown.
Recipe by Edinburgh Foody at