- 380 g flour 00
- 100 grams of powdered sugar
- 60ml of coffee
- 1 egg
- 200 g of butter
- 1 sachet of vanillin
- 1 tablespoon of cocoa
To make your coffee buns, the first thing you need to do is…coffee.
For this recipe we suggest an intense and full-bodied espresso, such as the Neapolitan coffee from 101CAFFE’.
Once the coffee is ready, divide it into two cups and let the temperature become room temperature.
In a large bowl put the flour, the butter at room temperature cut into small pieces, the icing sugar and the egg: mix everything with an electric whisk.
Now divide the dough for your coffee swivels into two equal parts and put them in two separate containers: in the first add the cocoa and a cup of coffee to the mixture, in the second add the vanillin and the other cup of coffee.
Thoroughly mix the two doughs (separately) until you obtain a consistency allowing them to be spread (separately) on a pastry board, creating 2 rectangles with a thickness of 3 mm.
It’s time to give shape to what will be the coffee swivels: overlap the two layers, leaving them slightly offset, and roll them gently, starting with the one in contact with the base of the support. At this point, wrap the whole sausage in plastic wrap and refrigerate for at least 3 hours (or even overnight).
This will allow the dough to maintain the correct consistency when cutting.
At the end of this time, take out of the refrigerator, remove the film and cut the sausage into 5 mm slices. You should be able to get about 40 coffee buns.
Arrange the coffee swivels thus obtained on a baking sheet previously covered with parchment paper, and bake in a preheated oven at 180° for 15 minutes
Now take your coffee rolls out of the oven and let them cool. Enjoy them with a good tea, alone or with your favorite coffee!