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Shilpa

Coffee Cream Buns

Soft, fluffy buns with a crispy coffee topping and a smooth coffee custard filling—these Coffee Cream Buns are a dream for coffee lovers! Inspired by Vietnamese Papparoti, this easy homemade version is packed with rich flavour and the perfect balance of crunchy, creamy, and airy textures. Try them for breakfast, as a snack, or with your favourite cup of coffee!
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Prep Time 45 minutes
Cook Time 18 minutes
resting time 2 hours 30 minutes
Total Time 3 hours 33 minutes
Servings: 10 buns
Course: Breakfast, Dessert, Snack
Ingredients Method Notes

Ingredients
  

For the Buns:
  • 320 g All-Purpose Flour 2½ cups
  • 6 g Active dry yeast 1½ tsp
  • 30 g Sugar(granulated) 2½ tbsp
  • 1 tsp Salt
  • 200 g Milk (warm) ¾cup + 1 tbsp
  • 40 g Butter (room temperature, unsalted) softened 3 tbsp
For the Coffee Custard Cream:
  • 324 g Milk 1¼cups
  • 50 g Sugar(granulated) 4 tbsp
  • 35 g Cornflour/Cornstarch ¼ cup
  • 1 tsp Vanilla Extract
  • 4 g Instant Coffee Powder 2½ tsp
  • 100 g chilled whipping cream ½ cup ½ cup
  • 15 g Powdered Sugar 2 tbsp
For the Coffee Topping:
  • 4 g Instant Coffee Powder 2½ tsp
  • 15 g Hot Water 1 tbsp
  • 60 g Butter (room temperature, unsalted) ¼cup
  • 75 g Powdered Sugar ⅔⅔ cup
  • 1 Eggs (room temperature) small-medium size
  • 75 g All-Purpose Flour ⅔ cup

Method
 

Make the Coffee Custard Cream
  1. In a saucepan, mix half of the milk with sugar, cornflour, vanilla extract, and instant coffee powder. Stir until completely dissolved.
  2. Slowly pour in the remaining milk, stirring continuously to prevent lumps.
  3. Place the saucepan over medium-low heat and cook, whisking constantly. The mixture will slowly thicken in about 5-7 minutes.
  4. Once thick, transfer the custard to a bowl, cover it with cling film (touching the surface) to prevent skin from forming, and let it cool to room temperature.
  5. In a separate bowl, beat the chilled whipping cream and powdered sugar until it reaches a thick consistency.
  6. Mix the cooled coffee custard into the whipped cream until well combined. Refrigerate until needed.
Make the Coffee Topping
  1. Mix instant coffee powder with hot water, stirring well. Set aside.
  2. In a mixing bowl, whisk butter and powdered sugar until light and creamy.
  3. Whisk in the egg until fully incorporated.
  4. Pour in the coffee mixture and mix well.
  5. Sift in the flour, whisking until smooth.
  6. Spoon the coffee topping into a piping bag and set aside.
Make the Buns
  1. In a small bowl, combine ¼ cup of the warm milk, sugar, salt, and yeast. Let sit for 8-10 minutes until foamy.
  2. In a large bowl, mix flour, yeast mixture, and remaining milk until a shaggy dough forms.
  3. Add butter and knead for 10 minutes until the dough is soft and smooth.
  4. Place the dough in a bowl, cover, and let it rise for 2 hours or until doubled in size.
  5. Punch down the dough, divide it into 10 equal portions (56g each), and shape it into balls.
  6. Place buns on a lined baking tray, leaving space between them. Cover loosely and let them rise for 30 minutes.
Bake & Fill
  1. Preheat the oven to 180°C/350°F.
  2. Pipe the coffee topping in a spiral pattern over ⅔ of each bun.
  3. Bake for 16-18 minutes until golden brown.
  4. While still warm, make a small slit at the bottom of each bun and pipe in coffee custard cream.
  5. Stick a small piece of baking paper over the slit to prevent the filling from leaking out.

Notes

Notes:
  • To prevent lump whisk cornstarch at room temperature/warm milk. And continuously whisk while cooking.
  • To avoid deflation make the custard is cooled before mixing with cream.
  • Don’t overwhip the topping for a smooth consistency.
  • While piping avoid covering the entire bun so the dough can expand while baking.
  • While activating yeast the milk should be warm, not hot.
  • Don’t rush the rising process. Let the dough double in size before proceeding to the next step.
Storage
These buns can be stored in an airtight container and kept at room temperature for 6-8 hours or 1-2 days in the fridge. Unfilled buns can be stored in the freezer in an airtight container for 1 month. Thaw in the fridge overnight. Reheat and fill with freshly made coffee custard cream.