"Bite into Pure Bliss: Discover the Irresistible Crunch of Papparoti Coffee Buns"

☀️ Ingredients:
1. Tangzhong:
- 18g (2 tablespoons) bread flour
- 25g (2 tablespoons) water
- 45g (4 tablespoons) whole milk
2. Bread Dough:
- 380g bread flour
- 6g instant yeast
- 6g fine see salt
- 40g granulated sugar
- 1 whole egg (54g)
- 120g whole milk
- 42g unsalted butter
3. Coffee crust:
- 5g instant coffee
- 10g hot water
- 50g sugar
- 50g unsalted butter
- 60g all purpose flour
- 1 egg (45g)
👉🏻To make coffee crust topping: simply mix hot water with coffee, then add all the ingredients and whisk until smooth. Transfer to a piping bag.

☀️ Instructions:
1. To cook tangzhong, mix all ingredients in a saucepan, bring on high heat, whisk continuously until it gets sticky and becomes a paste (takes about 2 minutes). Wait until it is cool down to room temperature before adding in the dough.
2. To knead the dough, mix all the dried ingredients together. Then add tangzhong, egg and milk, knead until the ingredients come together. Add butter spoon by spoon and knead until it forms a smooth dough.
3. Proof the dough for 1 hour or more until rises at least double in size.
4. Punch and knead the dough again after proofing to release air bubbles. Divide the dough in to 6- 8 equal pieces, weights 90- 115g for each. Shape each bun into a round ball. Place them in a baking tray, each bun stay 3 inches apart from the other.
5. Proof the buns again for 45 minutes or 1 hour until double in size.
6. Before baking, add the coffee topping on the dough. Bake at 350 Fahrenheit for 25 minutes until golden brown.

Enjoy 🧡