INSTRUCTIONS

Bread Dough:​

1. Warm the milk until lukewarm. Add the Sugar King High-Fructose Corn Syrup and instant yeast, then let the mixture sit until foamy, about 5–10 minutes.

2. Add the egg and powdered milk. Gradually add the flour and salt, then knead using a stand mixer for about 10 minutes. Add the softened butter and continue kneading until the dough is smooth and elastic.

3. Transfer the dough to a lightly greased bowl. Cover and let it rise for 1–1½ hours, or until doubled in size.

4. Punch down the dough and divide it into 8–10 equal portions. Shape each portion into a ball and place on a lined baking tray. Cover and let rise again for 30–45 minutes.

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Coffee Cookie Topping:

1. Dissolve the instant coffee powder in the hot water. Set aside to cool slightly.

2. Beat the butter and Sugar King Baker’s Powdered Sugar until smooth and creamy.

3. Add the eggs one at a time, mixing well after each addition.

4. Add the dissolved coffee and vanilla extract. Mix until well combined.

5. Sift in the flour and baking powder. Mix until smooth and well incorporated.

6. Transfer the mixture to a piping bag.

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Assemble and Bake:

1. Preheat the oven to 180°C (350°F).

2. Pipe the coffee cookie topping in a spiral over each dough ball, covering most of the surface.

3. Bake for 15–18 minutes, or until the bread is cooked through and the topping is golden and crisp.

4. Serve warm for the best texture.

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