If you love starting your day off with coffee, I have a steamed buns recipe just for you. These Easy Coffee & Almond Milk Steamed Buns with Creamy Coffee Paste Filling taste just like a cup of dessert cappuccino. The intense coffee flavor comes from instant coffee granules that get dissolved into the hot almond milk before they’re added to the bread flour and other dry ingredients.
The texture of these buns is soft, tender and fluffy. They’re simply loaded with sweet coffee flavor and that creamy sweet coffee bean paste filling is just so, so good. I’d have it for breakfast, and also for dessert. It’s one of my favorite steamed buns flavors I make when I need a quick pick-me-up.
Why I love this Recipe
- Soft and fluffy
- Loaded with sweet and creamy coffee flavor
- Easy to make if you have a stand mixer
- No eggs, no milk, no dairy needed!
- Makes the best breakfast and snack
Ingredients Used to Make Coffee & Almond Milk Steamed Buns
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Bread Flour - I used bread flour for this recipe (I use King Arthur Bread Flour most), which I prefer and highly recommend for the best texture and structure. Please read the note on the substitution section below if using other flours.
- Instant Yeast - you can find instant yeast in the baking section near the flours. My favorite is SAF Instant Premium Yeast, which works quickly and consistently produces great results. I recommend using instant yeast over active yeast for this recipe since active yeast (unlike instant yeast) needs to be activated in water, which we don't add until the very end.
- Sugar - I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars which are less processed and more natural. I also sometimes like to use honey powder.
- For yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly. If you prefer a lower sugar recipe, you're welcome to leave out the sugar. The bread might taste slightly plain, but it will not significantly impact the shape or texture of the bread.
- Salt - Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Baking Powder - helps to puff up the dough during the steaming process.
- Milk of Choice – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe. You can even use water.
- Instant Coffee Granules (also called dehydrated coffee) - you might not like the taste of instant coffee, but this ingredient is my ultimate secret to making great coffee-flavored bread and desserts like this one! This is the instant coffee brand I like, but you can also use coffee extract or espresso powder like this one.
- Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
- I used a KitchenAid Stand Mixer with a dough hook to knead the dough. You're also welcome to use a bread machine, or knead the dough by hand.
More Steamed Buns Recipes (HERE)
What I Used for the Filling
- 2-Ingredient Coffee Bean Paste (커피앙금) Filling - Sweet, bitter and rich, this smooth coffee-flavored paste is made of sweetened white beans and coffee extract. Coffee lovers will love this versatile recipe — it can be used for spreads, stuffings, and mochi filling, but also for the steamed buns here. Here is the recipe link
Step by Step Guide
How to Make Coffee & Almond Milk Steamed Buns
Heat the almond milk in a microwave safe bowl or glass measuring cup until hot, about 90-120 seconds. Stir in the instant coffee granules into the milk until completely dissolved. Let cool so that it is warm but not hot. Set aside.
Mix all the dry ingredients (bread flour, instant yeast, sugar, salt, and baking powder ) in the bowl of the stand mixer. Pour the coffee almond milk into the dry ingredients.
Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are mostly combined. Add the olive oil next, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
Remove the finished dough from the mixer bowl and place it in a lightly greased bowl. Let rise for 60-90 minutes until doubled in size.
When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and divide into 12-14 equal sized pieces.
Prepare filling by dividing prepared coffee bean paste (or other filling of choice) into 2-3 Tbsp portions
Wrap the dough pieces around the prepared filling, and place on a piece of parchment square, or a sheet of steamer paper.
Cover and let rise for 20-30 minutes.
Cover and let rise for 20-30 minutes. Transfer the buns to the steaming pan and steam the buns for 15 minutes
Different Filling Options
If you want to enjoy these steamed buns with a variety of fillings, there are many fun and delicious filling options to choose from. Here are some ideas!
- Shiro-an (sweetened white bean paste) – on Amazon, here, or here's a Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An
- Koshi-an (sweetened red bean paste) - on Amazon, here
- Mung Bean paste - sweet and delightfully yellow, homemade mung bean paste is a perfect mochi filling for those who are looking for a healthier bean paste alternative. Here's my 2-Ingredient mung bean paste recipe here
How to Store Coffee & Almond Milk Steamed Buns
- These Coffee & Almond Milk Steamed Buns can be kept covered at room temperature for up to 24 hours, or in the fridge inside an airtight container for 3-5 days.
- For longer storage, place in an airtight container and freeze for up to 3 months.
- To reheat, re-steam buns in a steamer for about 10 minutes.
NOTE ON SUBSTITUTIONS
- Unfortunately, gluten-free flours cannot be substituted for bread flour in this recipe.
- All-purpose flour can be used instead of bread flour, but will produce softer, less chewy steamed buns.
- Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. This is recommended since scooping the flour directly from the bag can can pack the flour into the measuring cup, and this means you’ll end up with more flour than what’s called for in the recipe. If you don’t have a kitchen scale, you can measure the flour by spooning pre-sifted flour into the measuring cup, then using the straight end of the spoon to level the flour across the top to sweep off the excess.
- To make this recipe in the bread machine: add all the dry ingredients into the machine, stir briefly before adding the wet ingredients. The machine can be set for basic. Check the dough for consistency and adjust by adding additional water (or flour) before the end of the first kneading cycle. If you want to add additional nuts or dried fruits, leave them aside, and only them 3 minutes before the end of the second kneading cycle.
Easy Coffee & Almond Milk Steamed Buns with Creamy Coffee Paste Filling
- 4 cups bread flour (480 g), sifted and leveled*
- 1 tsp instant yeast
- 3 Tbsp granulated sugar , read notes** for substitutes
- ½ tsp salt
- 1 ½ tsp baking powder
- 1 ⅓ cups almond milk (320 g), I used unsweetened original
- 2 Tbsp instant coffee granules
- 1 Tbsp light olive oil , or melted coconut oil or avocado oil
- 500 g COFFEE BEAN PASTE , click on link to see filling recipe. You can also use sweetened mung bean paste, red bean paste, black sesame, etc
- Heat the almond milk in a microwave safe bowl or glass measuring cup until hot, about 2 minutes.
- Stir in the instant coffee granules into the milk until completely dissolved. Let cool so that it is warm but not hot. Set aside.
- Mix all the dry ingredients (bread flour, instant yeast, sugar, salt, and baking powder ) in the bowl of the stand mixer.
- Pour the warm coffee almond milk into the dry ingredients.
- Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are mostly combined.
- Add the olive oil next, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
- Note: Additional 1-2 Tablespoons of almond milk (or additional bread flour) may be necessary depending on the protein content of the flour, as well as the humidity and temperature of the kitchen.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 60-90 minutes***
- When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface and divide into 12-14 equal sized pieces.
- Wrap the dough pieces around the prepared filling (coffee bean paste), and place them on a piece of parchment square, or a sheet of steamer paper.
- Cover and let rise for 20-30 minutes.
- Meanwhile, boil water and prepare the steamer
- Transfer the buns to the steaming pan and steam the buns for 15 minutes
- Note: You can store these steamed buns, well wrapped, at room temperature for up to 1 day. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or steam them again for just 10 minutes to enjoy them just like fresh.
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