adapted from the Net . changed the liquid content not my recipe
Use a 250g block of unsalted butter and cut it into 16 equal cubes of butter , do this the day before and freeze the 16 cubes . Dough: 500g flour ( 4 cups) 75g brown sugar (¼ cup ) 1 teaspoon salt2 teaspoon instant yeast1 egg lightly beaten320ml to 350ml warm milk60g softened butter Icing200 grams soft butter160 grams icing sugar ( 1 ½ cups) 3 large eggs 2 tablespoon coffee mixed with bout 2 tablespoon water200 gr self raising flour.( approx 2 cups ) Topping of your choice I used Nutella and crushed hazelnuts
In mixer with a dough hook mix flour , sugar and salt on low speed. Add in yeast. Mix again. Add in milk and egg and mix on high for 8 minutues. Add in butter. Mix for 5 minutues more. Divide dough into 16 equal rounds. Leave to rest for 10 minutues on greaseproof paper. Flatten each ball , turn over and place ice cube size butter inside and pinch to form a bun . Once all 16 are done leave to rise on a greased oven tray in a warm area . ( if you do not have a machine use your hands to knead )
Icing ( to be piped or spread over before baking )
Mix icing sugar and butter till soft and creamy , add eggs in 1 at a time . Add in coffee and keep beating , slowly add in flour a little at a time. ( u may not need all or u may need a little more ) just check consistency. needs to b just firm enough to pipe. Put the icing into piping bag and in the fridge for at least half an hour before using it.
Wen u ready to bake , pipe on icing over buns in a spiral shape just over the top and a bit on the sides. Bake on 200 degrees for between 12- 15mins
INFO & TIPS
You can half the icing part as its too much or freeze the remaining for the next time