Coffee Cream Bread

Material A

• 500 gr high protein wheat flour
• 50 gr sugar
• 25 gr full cream milk powder
• 11 gr instant yeast

Material B

• 2 eggs
• 225 ml Ice water

Material C

• 75 gr Butter
• 5 g Salt

Material contents

• 160 Gr Butter

Topping Ingredients

• 100 gr fine sugar
• 20 gr instant coffee, melted with a little hot water (sy, white coffee)
• 1 pc Egg
• 75 gr Unsalted Butter
• 20 gr milk powder
• 5 gr Essence coffee (my, mocca paste)
• 75 gr low protein flour

How to make

• 1. Cut & weigh the ingredients @ 10 gr (sy, 7 gr). Store in the freezer until frozen
• 2. In a bowl, mix ingredients A, mix well. Add ingredient B, knead until half smooth. Enter ingredient C, knead until elastic. Round and cover with plastic wrap, let stand 15 minutes.
• 3. Deflate the dough, divide the dough & weigh 60gr (sy, 45gr), round it perfectly, let stand another 15 minutes.
• 4. Take 1 circle, fill it with one piece of frozen butter, round it again until it is tight. Do it until the dough runs out. Arrange in a baking tray that has been lined with baking paper, spaced apart. Let stand for 1-2 hours / until the dough has doubled in size
• 5. Topping ingredients: mix well & beat all ingredients until they become creamy. Put in a piping bag.
• 6. Spray the cream ingredients on the bread in a circular motion like mosquito repellent, do it until it covers the surface of the bread.
• 7. Bake in a preheated oven at 180'C for 20 minutes or until cooked (adjust your oven)

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