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–+ servings

Espresso Chocolate Cream buns

This espresso chocolate cream buns with chocolate in the bread and chocolate cream cheese filling and espresso drizzle on top are the best!
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Servings: 9 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.