Ingredients (Makes 12 medium sized buns)
41/2 cup bread flour (or 4 cups all purpose flour and 1/2 cup wheat gluten)
2 tsp instant yeast
250 ml warm milk
3 tsp instant coffee
1/3 cup castor sugar
1 tsp salt
1/3 cup butter plus more for brushing
For the filling
Choco chip and raisins
In a bowl, mix butter, milk, and sugar. Add 1/2 cup flour and yeast and make a smooth paste. Keep aside covered in a warm place for 45 minutes.
In a separate bowl, take the flour and salt and mix well. Add the remaining sugar and mix. Make a well in the center and add the yeast mixture, egg and knead well to a soft and non-sticky dough. Transfer to a lightly floured surface and knead for another ten minutes. Apply a little oil on the dough and cover with cling wrap. Keep in a warm place and let it rise for 2-21/2 hours or until double in size.
Once the dough has proofed, take it out on a floured surface and lightly knead the dough for few more minutes. Prepare a baking sheet. Take large lemon sized balls and make a small indentation in the center. Add about a teaspoon of the filling and close again into a ball. Repeat the process for the rest of the dough. Line all the balls on the baking sheet about an inch apart and keep it covered with a cling wrap for another 45 minutes for the second proofing.
Pre-heat the oven at 180 degree celsius on the toast mode (both the rods heated).
Brush the buns (which would have again doubled in size) with some milk and bake in the toast mode for 10-12 minutes until golden on top. Remove from oven and brush with melted butter while still hot and cover with a kitchen towel for few minutes. Transfer to a wire rack to cool completely. Your super soft buns are ready to be devoured.