These espresso chocolate cream buns with chocolate in the bread and chocolate cream cheese filling and espresso drizzle on top are the best!
About these espresso chocolate cream buns
This recipe uses espresso 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! Coffee and chocolate a perfect pair! If you love the combo like in this bun, do try this cake, Caramel Macchiato Bundt Cake.
Espresso is a brewing method in which boiling water is passed through the powdered coffee under pressure resulting in strong coffee extract, usually referred as shots. I have used regular espresso, but use any flavor as per your preference.
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 retains softness over a couple of days.
You can modify the buns as per your wish. Similar to Matcha and Strawberry Cream Melonpan add a cookie top. Or add coffee butter sugar mix like in papparoti. The filling could be vanilla or some chocolate chips can be added. Likewise, there are many variations that can be done with this delicious bun!
The chocolate cream cheese filling along with the espresso drizzle, this is the one that you must have everyday for breakfast! So simple, yet so tasty, So comforting!
Ingredients
To make these espresso chocolate cream buns, you will need the following ingredients:
All purpose flour - provides the structure for the buns.
Active dry yeast - to leaven the bread. Activate and add to the bread machine. If using instant yeast, just add without activation.
Salt - gives flavor.
Sugar - sweetens the bread and activates the yeast.
Cocoa - unsweetened cocoa powder adds the chocolatey flavor.
Espresso - gives the perfect shot of coffee flavor
Milk and milk powder - gives rich milk flavor.
Vanilla - enhances aroma and flavor.
Cream cheese - creamy and adds mild tart flavor balancing the chocolate and coffee. Adds protein and calcium too.
Powdered sugar - sweetens the filling and the espresso drizzle.
Aquafaba -brushing the buns gives a bequtiful shine similar to egg wash.
A note
First, 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.
Bread machine helps in kneading the dough. Alternatively, use can do all kneading manually too.
Serving Suggestions
These buns are great to wake up to for a breakfast. Or for a relaxed brunch. You can make these for big family gatherings too. These will be loved by everyone.
Storage
I recommend storing these buns in the refrigerator if you have any leftovers. Just warm in the oven and serve.
More Filled Bread Recipes
Matcha and Strawberry Cream Melonpan
Coffee Recipes for Coffee Day
- Coffee Crisps from That Recipe
- Coffee Rubbed Flat-Iron Roast from A Kitchen Hoor's Adventures
- Espresso Chocolate Cream Buns from Magical Ingredients
- Pioneer Woman Spicy Cowgirl Coffee from Jen Around the World
- S'mores Latte from Creative Cynchronicity
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Espresso Chocolate Cream buns
Ingredients
For the Tangzongh
- 5 tsp All purpose flour
- ⅙ cup Milk
- ⅙ cup Water
For the Dough
- 2 cups plus 2 tbsp All purpose flour
- 3 tbsp Butter room temperature
- ½ cup Milk
- 3 tbsp Aquafaba
- 4 tbsp Cocoa powder unsweetened
- 3 tbsp Milk powder
- 3 tbsp Espresso
- 1 tsp Salt
- 4 tbsp Sugar
- 1½ tsp Active dry yeast
For the filling
- 8 oz Cream cheese room temperature
- ½ cup Powdered sugar
- 1 tsp Vanilla
- 3 tbsp Cocoa powder unsweetened
For brushing
- 1 tbsp Aquafaba
For the drizzle
- 1 tbsp Espresso
- 1 cup Powdered sugar
Instructions
- 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.
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
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