Bread Dough

1. Combine the flour, sugar, salt, milk powder, and instant yeast in the bowl of a stand mixer fitted with a dough hook, or in a large bowl
2. Add the lukewarm milk and mix until a rough dough ball forms
3. Add the unsalted butter and knead for 10-15 minutes with the stand mixer, or approx 20 minutes by hand until smooth and elastic
4. Roll into a ball, place in a bowl and cover with cling wrap
5. Place the bowl in a warm spot to proof for 60-90 minutes, or until doubled in size
6. Once doubled in size remove the dough from the bowl and punch out any air
7. Divide the dough into 8 equal pieces
8. Flatten each piece and put a small square of butter (10g) in the center
9. Enclose the cubed butter by pinching the edges of the dough together and rolling it into a ball
10. Place the dough balls on a baking sheet lined with parchment paper and cover them with cling wrap
11. Place the tray in a warm spot to proof for 30-60 minutes, or until almost doubled in size

Cookie topping

1. Meanwhile, preheat the oven to 180C/355F
2. Combine the instant coffee powder and hot water together in a small bowl, and set aside
3. Combine the softened butter and sugar in a large bowl and whisk until smooth
4. Add the egg and whisk until well combined
5. Add the slightly cooled coffee mixture and whisk until smooth
6. Sift in the flour and mix until just combined
7. Transfer the batter into a piping bag fitted with a small round nozzle
8. Uncover the proofed buns and pipe swirls of the coffee topping over the top of the buns
9. Then bake the buns for 15 minutes, or until cooked through
10. Remove from the oven and cool for 5 minutes, then enjoy warm!