In a bowl pour in the warm milk, and sugar and mix. Add in the active dry yeast and let sit for about 10 minutes or until the yeast is activated.
In another bowl, whisk together butter and eggs and then pour the liquid yeast mixture in the bowl and continue whisking with an electric mixer.
In another bowl, sift the bread flour and salt and then gradually add in the dry ingredients into the wet ingredients continuously mixing until you create a sticky ball of a dough into the bowl.
Drop the sticky dough on a floured surface and knead for about 8 – 10 minutes. Place the dough ball back in a bowl and cover with a damp cloth and let rise for about an hour.
After one hour, take the risen dough into a floured surface and cut the dough into about smaller balls (about a tennis ball size each. Each should be around 50grams)
Take one ball, flatten with your fingers and place one small cube of butter in the middle and roll it into a ball again. Repeat the process until you finish all the buns. Line up on a tray and cover again with a damp cloth for about 45 minutes. While waiting you can make the barako cream topping.
Pour butter in a bowl and cream for about 5 minutes before adding in the sugar. Continue creaming for about 5 more minutes.
Add in the eggs one by one and continue whisking.
Gradually add in the cake flour and continue whisking.
In a small bowl mix together the barako coffee and hot water. Pour the liquid in the cream mixture and continue whisking until coffee is incorporated. Spoon in the barako cream in a piping bag and let sit in the chiller until needed.
Grease pan with oil, line with wax paper and then grease the pan for the second time.
Take out the cloth cover from the buns, and then take out the piping bag with cream from the chiller. Snip out the edge of the piping bag to create a small opening and in a swirling motion cover half the bun with the cream topping.
Bake in preheated oven (215 degrees C)for about 18 minutes.
Serving Size 4-6 servings
Servings 0