Korean Coffee Buns – Paris Baguette (Just Like in Korea!)

This post may contain affiliate links. Please read my disclosure policy for details.

Korean coffee buns are extra soft and delicate brioche buns with a buttery coffee topping that turns into a subtle coffee crust once baked. Just out of the oven, give it a bite and you’ll honestly feel like in heaven! With a glass of milk or a cup of coffee, they are the perrrfect breakfast or tea-time snack.

It’s been almost 5 years since I haven’t returned to Korea! Typically I would make the trip once every two years but these past years have been so ridiculously hectic… moving from country to country, adjusting to a new life, etc. I planned a trip back to Korea last summer but had to cancel it given the travel restrictions back then.

This led me to encounter punctual cravings for Korean food that I wouldn’t normally cook at home. Such as patbingsu ( Korean Shaved Ice Dessert), dakgalbi (Korean Spicy Chicken Stir-Fry) or even bibim naengmyeon (Korean Spicy Cold Noodles). I generally tend to eat these at a cafe or restaurant, rather than make my own.

A few months ago came to my mind these coffee buns I used to buy at Paris Baguette in Korea. Paris Baguette is a Korean bakery chain known for pastries, croissants and bread. The chain is 100% Korean, with nothing to do with France or Paris.

I suddenly had a craving for these buns so I decided to make them at home. After multiple attempts, I finally came up with the perfect quantities – a recipe inspired by YouTuber Cooking Tree – which result matches the Paris Baguette coffee buns as I like them : )

Korean Coffee Buns, what are they?

Korean coffee buns are small brioche bread, extra soft and airy inside, with a crispy coffee crust covering the whole bun. The coffee taste is very subtle, just the right amount of coffee to be able to taste it without feeling like you’re drinking an espresso.

Just out of the oven, they’re calling you to give them a bite. The coffee scent combined with a freshly baked brioche smell spread all over your kitchen. Whether it’s 12 or 9 pm, trust me you CANNOT resist and won’t wait after lunch or after dinner to have it : )

Can I substitute brioche flour with other types of flour?

You could, but be aware that will result in a totally different texture. Regular flour or bread flour will give you a much heavier crumb. They will also taste like bread rather than brioche. These buns are meant to be super lightweight, making them irresistible rather than heavy on your stomach. So I definitely recommend using brioche flour.

There are so many types of flour out there. Look out for the one called “brioche flour”. Don’t be mistaken with “bread flour”.

Can I use a stand mixer?

You could BUT better use your strength and muscle to knead. A stand mixer is quite powerful compared to human strength, even at low speed. The dough very easily gets over-kneaded. As a result, the dough will rip instead of stretch when pulled. When baking, the dough will rise less and you’ll obtain more solid, less airy buns.

How to store the Coffee Buns?

I usually store them in zip plastic bags as soon as they have totally cooled down. You can also wrap them in foil. Both plastic and foil have the capacity to retain the bread’s moisture.

Once two days have passed, put them in your oven for a few minutes just the time to warm up.

How to prepare Korean Coffee Buns?

Prepare the dough

1. In a bowl, combine brioche flour, sugar, salt, and instant yeast making sure the salt does not get in contact with the yeast.

2. Heat up the milk in a pot until it is warm (around 40°C – 105F) not boiling hot. Add it to the flour. Knead by hand for 10 min. The dough should not be too sticky.

3. Add the unsalted butter and keep kneading for 10 min until the butter is completely integrated into the dough.

4. Shape the dough into a ball, cover your bowl with cling wrap and let it rise for 1-2h at room temperature. Raising time depends on temperature. The expected result is a dough that has doubled in size. If your room isn’t warm enough, pour some warm water into a pot, and place your bowl containing the dough on top of it. Carefully keep checking until the dough has doubled in size.

5. Once the dough has risen, degas it.

6. Cut it into 10 parts and shape them into balls.

7. Place the balls on a tray and cover them with a towel. Let them raise for 1h.

Prepare the coffee topping

8. Mix warm water and coffee together.

9. In a separate bowl, add butter and sugar, and combine together.

10. Add the beaten egg and whisk well.

11. Add the coffee mix into it and keep mixing.
12. Add the flour in and whisk to combine all ingredients together.

13. Line some baking paper on an oven tray. Place the dough balls. Leave enough space in between each of them (at least 3 cm).
14. Cover each bun with the coffee topping using a piping bag. Start from the very top and swirl the coffee topping to cover half of the bun.

15. Preheat your oven to 180°C (360F), then bake your buns for 13-15 min. Baking time may slightly vary depending on each oven. Buns must have doubled in size, and coffee topping must be cooked.

Fancy more Asian Treats?

• Matcha Dorayaki with White Chocolate
• Bunny Custard Steamed Buns
• Matcha Patbingsu – Korean Shaved Ice Dessert
• Bungeoppang – Fish-Shaped Korean Pastry