Hanami Baking - Almond Coffee Frosting Bread Roll Recipe

Kneading: (Using a stand mixer/dough mixer) Place all bread ingredients except unsalted butter into a mixing bowl, mix on speed 1 for 1 minute, then switch to speed 3 (medium speed) and continue kneading for 9 minutes, until the dough is roughly formed.

Add the softened unsalted butter and continue kneading on speed 3 for 10 minutes, until the dough is smooth and round. *The steps for kneading by hand are the same.

First fermentation: Round the dough, place it in a fermentation bowl, cover it with plastic wrap and a damp cloth wrung out, and place it in an environment of 35°C for the first fermentation, about 1 hour, until the dough has expanded to 1.5-2 times its original size.

Intermediate fermentation: Squeeze the air out of the dough, place the dough on a work surface or kneading mat, roll it out into a rectangle with a rolling pin, fold the four sides inward to form a smaller rectangle, place the dough in a square pan, cover the dough with plastic wrap, and put it in the freezer to relax for 15 minutes.

Shaping: Squeeze out the air from the dough again, flatten the dough, and roll it out into a rectangle of about 15x35cm with a rolling pin. Stretch the part away from your body thinner and make it as close to the work surface as possible.

Melt the unsalted butter into a liquid state, spread it evenly on the dough with a brush, and then spread a layer of mixed granulated sugar and instant coffee powder on top.

Roll the dough inwards from the end closest to your body, making sure to roll it as tightly as possible and seal the seam firmly. Use a stiff scraper to cut it into 6 portions.

Second fermentation: Place the dough pieces flat on baking paper and ferment in an environment with a temperature of 35°C and a humidity of 80% for about 40 minutes, until the dough has expanded to twice its original size.

After the second fermentation, use a soft brush to dip an appropriate amount of beaten egg liquid and gently brush it onto the surface of the dough, then sprinkle an appropriate amount of almond slices on top.

Baking: Bake in a preheated oven at 175°C for about 12 minutes, or until golden brown. (If you think the surface is getting too brown, you can cover it with aluminum foil during baking.)

To decorate the bread while it's baking: Mix instant coffee powder with hot water, then add powdered sugar. Add water as needed (little by little, drop by drop), stirring until a thick consistency is achieved. After the bread is baked, place it on a wire rack to cool slightly. Once slightly cooled, use a spoon to drizzle the coffee icing over the bread in a back-and-forth motion. Return the bread to the oven and bake for about 10 minutes using the residual heat, until the icing has set. Remove from the oven and let it cool on a wire rack.

It's so cute!