Coffee Cinnamon Spelt Buns with Coffee Icing
These massive, super soft coffee cinnamon spelt buns have a ridiculously good coffee icing.
Servings: 6 large buns
Ingredients
Dough:
- 250ml (1 cup) milk
- 1½ tbs instant coffee (see note 1)
- 50g (3½ tbs) butter
- 1 egg (medium)
- 450-500g (3¾-4 cups) spelt flour (see note 2)
- 50g (¼ cup) sugar
- 7g (2¼ tsp) dried yeast (see note 3)
- 1 tsp sea salt
Filling:
- 50g (3 tbsp + 2 tsp) butter (very soft)
- 90g (¼ cup + 3 tbsp) brown sugar
- 1 tbs cinnamon
Icing:
- 2 tbsp milk
- 2 tsp instant coffee (see note 1)
- icing / powdered sugar (as much as you need)
Instructions
DOUGH (both methods):
- Mix the milk with the coffee and give it a stir until most of the coffee has dissolved.
- Pour the milk and coffee mixture into your bread machine pan or stand mixer bowl.
- Add the egg and butter.
- Add 450g (3¾ cups) flour, sugar, yeast and salt.
Bread machine:
- Set your machine to make the dough.
- When the dough is ready, pour out onto a very well floured surface. The dough is very sticky, but once you've kneaded in a little more flour, it quickly becomes beautifully soft and very pliable.
Stand mixer:
- Set your mixer going and mix until all the ingredients are fairly well combined (the butter will still be a little chunky, and that's fine).
- Gradually add more flour until your dough is still a little tacky, but starts to pull away from the sides of the bowl.
- Switch to your bread hook (if you have one) and knead for about five minutes.
- Cover and proof until doubled in size. Alternatively, if you are intending to proof overnight in the fridge, you can skip this (for more information, please read).
- When the dough is ready, pour out onto a floured surface.
Both methods:
- Roll out into a long rectangle, around 27cm x 42cm (10½" x 16"), with the shorter end facing you. The dough should not need much rolling, it will be more a case of pushing into the required shape.
- Spread the butter over the top of the dough with a brush or knife.
- Mix the sugar and cinnamon together and then sprinkle over the top of the butter layer. Move it around with your fingers to get a nice, even coverage and push it down slightly.
- Carefully, still with the shorter edge facing you, roll the dough up fairly tightly, finishing off with the seam underneath. The dough is incredibly soft, so you will need to work quickly and carefully, especially if it's the summer or you live in a humid climate.
- Cut the roll into 6-12 pieces, depending on how big you want them. I cut mine into six and they were huge.
- Place in a greased dish or pan (for more information about sizing, see here).
If baking immediately:
- Cover with a cloth and allow the dough to rest for around 30 minutes.
- Pre-heat the oven to 175℃ (350℉).
- When ready, bake the buns for around 25 minutes in the lower part of the oven. If you feel they are browning too quickly, cover them with some foil.
- Remove from the oven and allow to cool for a while before adding the icing.
If proofing overnight:
- Cover with clingfilm and place in the fridge.
- Next morning, take the buns out of the fridge and let them come back up to room temperature (about an hour).
- Pre-heat your oven to 175℃ (350℉).
- When ready, bake the buns for around 25 minutes in the lower part of the oven. If you feel they are browning too quickly, cover them with some foil.
- Remove from the oven and allow to cool for a while before adding the icing.
Icing:
- Add the milk to a bowl along with the instant coffee (you can use more or less coffee, depending on how much you like the flavour).
- Stir until most of the coffee has dissolved.
- Add as much icing / powdered sugar as needed to make a thick frosting. If you prefer a runny drizzle consistency, just use less icing sugar.
- Spread or drizzle over the top of the buns. The buns freeze amazingly well, so any you have leftover, just pop them in the freezer until you are ready to eat them. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- If you do not want to make these coffee-flavoured, just omit the instant coffee.
- You can use all-purpose or even bread flour. Just use the same measurements as specified.
- In Sweden we have something called dried yeast. It is used both in warm liquid to proof and also added directly to flour. I am aware that the US has two options for dried yeast, and I believe instant yeast is the most similar for the purpose of making this particular bread.
