Cappuccino-flavored buns "Knots"

Votes: 1

How to Make Cappuccino-Flavored Knot Buns

Time: 2 hours 35 minutes
Complexity: easily
Quantity: 12 buns

Nutritional value per serving:

Calories 276, total fat 10 G., saturated fats 6 G., proteins 3 G., carbohydrates 44 G., fiber 1 G., cholesterol 40 mg, sodium 134 mg, sugar 24 G.

These buns were inspired by a cup of cappuccino. Topped with a coffee glaze and drizzled with a creamy pattern, they're reminiscent of a beloved Italian morning classic. And the taste is as delicious as their appearance. Before baking, the buns are rolled in a mixture of sugar and instant espresso powder. This coffee has a stronger, richer flavor than regular instant coffee, and it comes through in the baked goods. The bun dough can be mixed the night before and refrigerated to create fragrant buns to go with your morning coffee.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Buns

4 tablespoons unsalted butter, melted, plus extra for greasing the pan
2/3 cup granulated sugar
1 tbsp. instant espresso
1 batch of basic sweet bun dough, recipe below (no nutmeg)

Glaze

1 and 1/4 cups powdered sugar
1 tbsp. instant espresso
1/4 cup + 2 tbsp heavy cream + more as needed

Basic dough for sweet buns

0.5 cups whole milk
1 packet (7 g) active dry yeast (2 and 1/4 tsp)
1/4 cup sugar
4 tablespoons unsalted butter, melted and cooled slightly, plus extra for greasing
1 large egg yolk
1.5 tsp vanilla extract
2 and 3/4 cups of premium flour, plus extra for working with the dough
3/4 tsp salt
0.5 tsp freshly grated nutmeg (optional)

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bake some buns:

Place the melted butter in a bowl. In another bowl, combine the granulated sugar and instant espresso powder.
Butter a 12-cup muffin tin. Divide the dough into 12 pieces; form each piece into a rope 20-22 cm long. Dip 1 piece of dough in the butter, let the excess drip off, then roll in coffee sugar. Tie the rope into a knot. Place it in the muffin tin cavity with the knot end facing up.

Repeat with the remaining dough. Place in a warm place, uncovered, until the dough doubles in size, about 1 hour and 15 minutes.
Preheat oven to 350°F (175°C) and bake the buns until golden brown, about 30 minutes. Transfer to a wire rack and let cool for 10 minutes in the pan.
Meanwhile, prepare the glaze.:

In a medium bowl, combine 1 cup powdered sugar and espresso powder; add 1/4 cup heavy cream and mix until smooth, adding more cream if needed. In a small bowl, combine the remaining 1/4 cup powdered sugar with the remaining 2 tablespoons heavy cream until smooth. Transfer the white frosting to a resealable plastic bag.
Remove the buns from the pan and dip the tops in the coffee glaze; let set for 5 minutes. Snip a small corner off the bag of white glaze and pipe it onto the buns.

Basic dough for sweet buns

In a saucepan, heat 0.5 cups of water and milk over low heat to 37°C-43°C. Remove from heat and stir in the yeast, then sprinkle with a pinch of sugar. Set aside, without stirring, until foam forms, about 5 minutes.
Stir in the melted butter, egg yolk, and vanilla extract. In a large bowl, whisk together the flour, remaining sugar, salt, and nutmeg, if using. Make a well in the center, then add the yeast mixture and stir with a wooden spoon until a thick, slightly sticky dough forms.
Turn it out onto a floured work surface and knead until the dough is soft and elastic, about 6 minutes. Form the dough into a ball.
Grease a large bowl with butter. Place the dough in the bowl, lightly brushing it with butter. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour and 15 minutes.
Remove the dough from the bowl and punch it down slightly to release excess air; form it into a ball again and return it to the bowl. Lightly grease a large piece of plastic wrap and place it directly on top of the dough. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight.