Sugar-Free Coffee Bun
Indulge in the rich, aromatic flavors of these **Sugar-Free Coffee Buns**, a guilt-free take on the classic bakery favorite. Perfectly soft and fluffy on the inside, these buns feature a creamy cream cheese filling that melts in your mouth, while the crisp coffee-flavored topping adds a delightful texture and bold flavor. Made with **erythritol** as a natural sugar substitute, this recipe is ideal for anyone seeking a lower-sugar or diabetic-friendly treat without compromising on deliciousness. With simple ingredients like all-purpose flour, whole milk, and instant coffee, these buns come together effortlessly, integrating a balance of sweet and savory. Serve them warm for a cozy afternoon snack or elevate your morning coffee ritual with a creative, homemade twist. Whether you're a coffee enthusiast or simply love inventive desserts, this recipe will surely become a favorite in your repertoire!
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Recipe Information
Ingredients
- 120 ml whole milk
- 7 g instant yeast
- 350 g all-purpose flour
- 50 g erythritol (sugar substitute)
- 50 g unsalted butter, softened
- 1 large egg
- 5 g salt
- 2 tbsp instant coffee powder
- 30 ml hot water
- 100 ml whipping cream
- 30 g erythritol (for coffee topping)
- 1 egg yolk
- 50 g unsalted butter, for coffee topping
- 80 g cream cheese (for filling)
Instructions
Warm the whole milk to about 38°C (100°F) and dissolve the instant yeast in it. Let it sit for about 5 minutes until frothy.
In a large bowl, combine flour, 50g erythritol, and salt. Add the softened butter, egg, and the yeast mixture.
Knead the mixture for about 10 minutes until the dough is smooth and elastic. If using an electric mixer with a dough hook, knead for about 5-7 minutes.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, prepare the coffee topping. Dissolve the instant coffee powder in hot water and let it cool.
In a bowl, cream together the softened butter and erythritol until light and fluffy. Add the egg yolk and mix until combined.
Gradually add the whipping cream and dissolved coffee to the butter mixture, mixing until smooth and creamy.
Once the dough has risen, punch down to remove air and divide it into 8 equal portions.
Flatten each portion slightly, place a small spoonful of cream cheese in the center, and wrap the dough around to seal.
Place the filled dough balls onto a baking sheet lined with parchment paper, seam side down.
Pipe or spoon the coffee topping over the buns in a circular motion to cover the top of the buns.
Preheat the oven to 180°C (350°F). Let the buns rest for 15 minutes for a final rise.
Bake the buns in the preheated oven for 12-15 minutes or until the coffee topping is set and the buns are golden brown.
Cool slightly before serving. Enjoy your sugar-free coffee buns with a nice hot cup of coffee or tea.
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 361.8 g | 132% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 10.5 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 356 mg | 27% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1461 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
