What would you love for breakfast? Well, this espresso chocolate cream buns are the best! Espresso and chocolate in the bread, with chocolate cream cheese filling and espresso drizzle on top, this would be the perfect way to start your day! Pair it with your coffee and for sure, this will make you smile all though the day! These are good for snack too!
Coffee and chocolate marry well! Yes, a perfect pair! No disputes at all:-)! I have used espresso in this recipe in the bread dough as well in the glaze/drizzle. Chocolate is used in the bread as well as in the filling. This is double of both but never excess. It is SO good!
Espresso is a brewing method in which boiling water is passed through the powdered coffee under pressure resulting in strong coffe extract, usually referred as shots. I have used regular espresso, but any flavor as per preference can be used too.
This recipe uses Tangzhong. Tangzhong is a kind of a gel made with flour, milk, and water, cooked on stove to get the gel consistency. Tangzhong is a key to get soft breads with a better shelf-life. They tend to be softer longer. Tangzhong makes better rolls like in this Pumpkin Cinnamon Rolls and Matcha and Strawberry Cream Melonpan! It gives amazing, light, and beautiful texture to the bread.
Matcha and Strawberry Cream Melonpan uses a cookie top. Similarly, cookie top can be added to this bun too! Or add coffee butter sugar mix like in papparoti. The filling could be vanilla or some chocolate chips can be added. There are many variations that can be done with this delicious bun!
I have used aquafaba to brush the buns and that gives a bequtiful shine similar to egg wash. A couple more points to note are - Dust generous amount of flour while shaping the dough. The second and foremost thing is that it may hard to tell whether the bread is done with color of the bun. It is better to check whether the bun sounds hollow at the bottom.
Active dry yeast is activated and added to the bread machine as I found that I ran out of instant yeast. If using instant yeast, just add without activation. The dough can be made by hand too.
This is our first edition of #ImprovCooking for this year! Juli is hosting this event and the two ingredients we have are coffee and chocolate. These two are divine pairs and is possible to make unlimited foods with these. The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page. You can also read more about the event on our our home page
Update: This was featured on Full Plate Thursday 572! Thanks, Miz Helen!
Ingredients
For the Tangzongh
Milk - 1/6 cup
Water - 1/6 cup
For the buns
All purpose flour - 2 cups plus 2 tbsp
Butter - 3 tbsp, room temperature
Milk - 1/2 cup
Aquafaba - 3 tbsp
Cocoa powder - 4 tbsp, unsweetened
Milk powder - 3 tbsp
Espresso - 3 tbsp
Salt - 1 tsp
Sugar - 4 tbsp
Active dry yeast - 1.5 tsp
For the filling
Cream cheese - 8-oz, room temperature
Powdered sugar - 1/2 cup
Vanilla - 1 tsp
Cocoa powder - 3 tbsp, unsweetened
For the drizzle
Espresso - 1 tbsp
Powdered sugar - 1 cup
For brushing
Aquafaba - 1 tbsp
Method
Add the ingredients listed under "tangzhong". Whisk to make lum free and cook to make rough stirring continuously. This could take 2-3 minutes. Set aside to cool.
Add the tangzhong and all the ingredients listed under 'dough' into the bread machine and set it in dough cycle. Let it rise for an hour.
In the meantime, mix the cream cheese, powdered sugar, and cocoa powder to a silky smooth texture. Set in refrigerator.
Once the dough is ready, knead, punch, roll, and divide into nine portions.
Roll each dough smooth and then roll flat into 5-in diameter circle. Scoop about a tablespoon of the filling. gather the ends of the dough together from one direction, sealing it to shape into a ball. Roll and place it on a lined baking sheet.
repeat with rest of the dough. Cover and set aside for 30 minutes. In the meantime, preheat the oven to 375 degrees.
Brush the top with qauafaba and bake for 16-17 minutes.
While the bun is baking, mix the ingredients for the drizzle. Transfer to apiping bag and snip at the end to pipe.
Once the bun has cooled completely, drizzle the espresso glaze on top of the buns.
Serve with coffee/milk, or as such.
Here are the links to our January 2022 edition of #ImprovCooking Challenge - Chocolate and Coffee. Thanks, Nicole and Juli!
Chocolate Tiramisu from Pandemonium Noshery
Chocolate Coffee Martini from A Day in the life on the Farm
Espresso Chocolate Cream Buns from Magical Ingredients
Eggless Mocha Cake from Sneha’s Recipe
Chocolate Coffee Bundt Cake from Cookaholic Wife
A Day in the Life on the Farm says
Oh my goodness. I would love to have one of these with my coffee right now.
Sneha's Recipe says
Those are so yummy and chocolaty!
Radha says
They are amazing eith coffee! Thanks, Wendy!
Radha says
They are amazing eith coffee! Thanks, Wendy!
Radha says
They are amazing eith coffee! Thanks, Wendy!
Radha says
Yes! Thanks, Sneha!
Radha says
Yes! Thanks, Sneha!
Radha says
Yes! Thanks, Sneha!
Miz Helen says
Your Espresso Chocolate Cream Buns will be delicious! Your post is featured on Full Plate Thursday, 572 this week. Thanks so much for sharing your talent with us and come back to see us real soon!
Miz Helen
Miz Helen says
Your Espresso Chocolate Cream Buns will be delicious! Your post is featured on Full Plate Thursday, 572 this week. Thanks so much for sharing your talent with us and come back to see us real soon!
Miz Helen
Miz Helen says
Your Espresso Chocolate Cream Buns will be delicious! Your post is featured on Full Plate Thursday, 572 this week. Thanks so much for sharing your talent with us and come back to see us real soon!
Miz Helen