0: this recipe makes 8 buns. it takes about 2 hours of rising. lets make the dough: in a large mixing bowl, combine flour, sugar, salt and yeast. in a sauce pot, warm up the milk. do not bring it to a boil. once bubbles start to form at the side, remove from heat. melt butter into the milk. gently whisk in the egg. make sure the milk is not too hot or it will cook the egg and you have to start all over again

1: gradually add in the milk mixture into flour mixture as you combine them with a large spatula. once all is well combine and come together, transfer to a lightly floured surface. knead for about 10 minutes. if the dough is sticky, dust in some flour. do not over dust the flour or the bread will turn out dense. the finished dough should be smooth and tacky but not sticky

2: transfer the dough to a greased bowl, cover with cling film and rest for 1 hour. while the dough is resting, lets prepare the filling. in a large bowl, combine butter and sugar well. lay out a piece of cling film, using an ice cream scoop, scoop the butter mixture onto the cling film not too close to one another. you should have 8 scoops. cover and freeze in freezer until ready to use. this will ease up the process

3: prepare 2 baking trays line with parchment paper and lightly dust with semolina. once the dough has risen, transfer to a lightly floured surface and divide into 8 equal pieces. try not to deflate the dough too much. flatten each pieces into a disc and put in the butter filling. pinch the edges as you form it into a ball. make sure the edges are pinched down properly or the butter will ooze out. place the ball onto the baking tray

4: once all 8 has finish, cover with damp lint free towel and let rest for 45 mins to 1 hour or double in size. while the dough is resting, lets prepare frosting. in a bowl, mix butter, icing sugar, egg yolk, coffee + warm water, flour, baking powder and salt until well combine. it will be light and fluffy cream texture. prepare a piping bag and add in the mixture. let chill in the fridge until ready to use

5: once the dough has risen, pipe the frost on top of the dough, in a spiral action outside to the center. preheat oven to 180 degrees, wack in the buns and bake for 15 to 20 minutes. the buns should be dark golden brown. you can check for doneness by poking in a toothpick, if it comes out clean, it is fully bake. let cool for 20 minutes before serving. voila! homemade coffee buns

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use a high quality salted butter for the fillings and it will make a lot of difference. do not use margarine

use a high quality instant coffee for the frosting