Coffee Buns

Warm a portion of the milk, dissolve the coffee in it, and let it cool.

Mix all ingredients until you get a smooth dough with the gluten network just starting to develop.

Transfer the dough to a container, cover with a lid, and refrigerate for 10–12 hours at 4–6°C.

Turn out the fermented dough onto a lightly floured work surface. Divide into 15 portions weighing 50–52 g each.

Shape into buns, place on a baking sheet lined with a silicone baking mat, cover to prevent drying, and let proof at room temperature for 2.5–3 hours.

Bake the proofed buns in a preheated oven at 200°C for 20–25 minutes, lowering the temperature to 180°C.