These scrolls resemble traditional Chelsea buns, with a rich coffee filling. A drizzle of espresso icing over the top completes these delectable sweet treats. It may seem a little unusual to include instant coffee powder and espresso in the same recipe, but this is absolutely the best way to achieve the ultimate coffee flavour in these scrumptious buns.
Serves: 6-8 (with leftovers)
Prep time: 10 mins
Cook time: 50 mins
WHAT YOU NEED
For the dough
450 g (1 lb) plain (all-purpose) flour
3½ teaspoons instant dried yeast
30 g (1 oz) white (granulated) sugar
1½ teaspoons sea salt
1 egg, lightly whisked
45 g (1½ oz) very soft salted butter
150 ml (5 fl oz) warm espresso coffee
125 ml (4 fl oz) warm milk
For the filling
60 g (2¼ oz) salted butter, melted
180 g (6½ oz) soft brown sugar
2 teaspoons instant coffee powder
2 teaspoons warm espresso coffee
90 g (3¼ oz) sultanas or other dried fruit
For the drizzle
220 g (7¾ oz) icing (confectioners’) sugar
1 teaspoon salted butter, melted
40 ml (1¼ fl oz) espresso coffee, cooled
WHAT TO DO
To make the dough
In a large bowl, combine the flour, yeast, sugar and salt. Make a well in the centre then, using a large metal spoon, stir in the egg, butter, espresso and enough of the milk to make a soft dough.
Cover the bowl with a clean tea towel and leave to rise until doubled in size – around 1 hour.
To make the filling
Using a metal spoon, mix the filling ingredients together, except the sultanas, to make a soft spreadable consistency.
To prepare for baking
Grease a 20 cm (8 inch) square baking tin, 8 cm (3¼ inches) deep and line the base with baking paper. Grease again.
Turn the dough out onto a lightly floured surface and knead for 2 minutes, or until smooth, using extra flour if required. Roll the dough out to a rectangle 25 x 35 cm (10 x 14 inches). Use a spatula to spread the coffee filling over the dough, then sprinkle with the sultanas. Roll the dough up, Swiss roll-style, from the longer edge.
With a sharp knife, cut the roll into nine equal pieces. Turn the pieces cut-side up and place them in the tin, then cover loosely with a tea towel. Leave to rise for 20–30_minutes.
Preheat the oven to 200°C (400°F).
Bake for 5 minutes, then reduce the oven temperature to 180°C (350°F) and bake for 15 minutes more.
Remove from the oven and allow to rest in the tin for 5_minutes before turning out onto a wire rack to cool completely.
To make the drizzle
When the buns are cool, place the icing sugar and melted butter in a bowl and stir in enough of the espresso to make a drizzling consistency.
Spoon the icing over the buns and leave to set. Pull apart when you are ready to serve.
![](https://bakingbusiness.com.au/wp-content/plugins/instagram-feed/img/placeholder.png" alt="@lowkey.northsydney you had us at warrigal chimichurri. No, at foccacia. No at the chimichurri...)
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