El Mejor Pan del MundoㅣPan de Cafe CoreanoㅣCoffee Bun

Hi everyone! Simply the best coffee bread 🥖 I highly recommend this recipe!!! Enjoy! 👩‍🏫 Today's phrase: hwan-sang-jeog = fantastic = 환상적 ••••••••••••••••••••••••••••••••••••••••••••••••••••• INGREDIENTS ** COFFEE BUN ** 340 to 360g Wheat Flour 20g Unsalted Butter 100 to 110g Water 100g Whole Milk 7g Instant Yeast 35g Refined Sugar 7g Salt Filling: 10 pieces of 5g Salted Butter Coffee Cookie Dough: 60g Butter (room temperature) 60g Sugar 70g Wheat Flour 1 Egg 3 teaspoons Instant Coffee 2 teaspoons Hot Water ** CHOCO BUN ** 330 to 340g Wheat Flour 20 to 30g Cocoa Powder 20g Unsalted Butter 100 to 110g Water 100g Whole Milk 7g Instant Yeast 35g Refined Sugar 7g Salt 40 to 50g Chocolate Chips Filling: 10 pieces of 5g Salted Butter Optional. Chocolate Chip or Hazelnut Cream Chocolate Cookie Dough: 60g Butter (room temperature) 60g Sugar 60g All-Purpose Flour 10g Cocoa Powder 1 Egg 2 teaspoons Hot Water ••••••••••••••••••••••••••••••••••••••••••••••••••••• INSTRUCTIONS 1. In a bowl, add water and instant yeast. Mix. 2. Add milk, sugar, and salt. Mix. 3. Add all-purpose flour and mix briefly. Let it rest for 15 minutes. 4. Knead the dough. When no loose flour is visible, knead until well combined. (6 to 8 minutes with a mixer or 15 to 20 minutes by hand) 5. Add butter and knead (2 to 3 minutes with a mixer or 5 to 7 minutes by hand) 6. Let the dough rest for 1.5 to 2 hours in a bowl covered with a damp towel. (until doubled in volume) 7. After the dough has doubled in volume, knead it briefly to release any air bubbles. 8. Divide the dough into 10 equal portions. Shape them into small balls and let them rest for 10 to 15 minutes covered with a damp towel. 9. Flatten each piece of dough and place a piece of salted butter inside. Form into a ball. 10. Let the filled dough balls rest for 1.5 to 2 hours. (Until doubled in volume) 11. For the coffee topping, mix hot water with coffee. 12. In a bowl, beat the butter and add the sugar. Beat. 13. Add the egg and beat. 14. Add the coffee and beat. 15. Add the flour and mix with a spatula. 16. Transfer to a piping bag. 17. Pipe the topping on top of the dough. 18. Bake for 12 to 14 minutes at 170 to 180ºC (340-350ºF). Ready! Enjoy while it's warm! ••••••••••••••••••••••••••••••••••••••••••••••••••••••••• ••••••••••••••••••••••••••••••••••••••••••••••••••••••••• #pankorean #pandecafe #pandechocolate