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Korean coffee buns are extra soft, delicate brioche buns with a buttery coffee topping that bakes into a light coffee crust. Fresh out of the oven, take a bite, and you’ll feel like you’re in heaven! Just like at Paris Baguette and other Korean bakeries, they’re perfect with a glass of milk or a cup of coffee, making them the ideal breakfast or tea-time snack.

korean coffee buns.

It’s hard to believe it’s been almost five years since I last made it back to Korea! I used to go every couple of years, but life has been so busy these past few—moving from country to country, settling into new places, all of that. I actually planned a trip last summer, but had to cancel because of travel restrictions.

Being away for so long has definitely brought on cravings for Korean food I’d usually only get at a cafe or restaurant, just like patbingsu (that amazing shaved ice dessert). I don’t normally make those at home, but now and then, I just need them!

A few months ago, I found myself really missing the coffee buns I used to get at Paris Baguette in Korea. It’s one of the Korean bakery chains that’s popular for its pastries, croissants, and breads (even though, funnily enough, it’s not actually from Paris!). I got such a craving for those buns that I decided to try making them myself. After a few attempts and tweaks—thanks to some tips from YouTuber Cooking Tree—I finally nailed down the perfect recipe. Now, I’ve got coffee buns just like the ones from Paris Baguette, and I couldn’t be happier! 😊

Korean coffee buns, what are they?

Korean coffee buns are small, extra-soft brioche rolls with a light, airy interior and a crispy coffee-flavored crust that covers the entire bun. The coffee taste is subtle—just enough to enjoy the flavor without it feeling like a shot of espresso.

Fresh out of the oven, these buns practically call out for a bite. Their warm coffee aroma mixed with the smell of freshly baked brioche fills your kitchen, making them impossible to resist. Morning, noon, or night, trust me, you won’t wait until after lunch or dinner to indulge! 😊

Origins of coffee buns

Korean coffee buns, also known as kopi buns, originated in South Korea but are inspired by Western baking styles. They’re a popular treat at Korean bakeries and cafes, especially in chains like Paris Baguette and Tous les Jours.

While they’re a beloved snack in Korea, the idea of a “coffee bun” or “coffee-flavored pastry” isn’t unique to Korean culture. Similar versions can be found in Southeast Asia, especially in Malaysia and Singapore, where they’re sometimes called “Kaya buns” or just “coffee buns,” with their own twist on the filling or topping.

In Korea, these buns became especially popular in the early 2000s, as part of the growing trend of modern bakeries blending traditional techniques with Western pastries and new flavors. The sweet coffee topping is usually piped onto the dough before baking, creating the perfect balance of soft, fluffy bread and a deliciously crispy topping.

Ingredients

  • brioche flour  – this flour has a higher gluten content, helping to create soft, airy dough with a light texture. If unavailable, you can substitute with bread flour for a similar result.
  • Can I substitute brioche flour with other types of flour?

You could, but be aware that it will result in a completely different texture. Regular flour or bread flour will give you a much heavier crumb and a more bread-like taste, rather than the light, buttery flavor of brioche. These buns are meant to be super soft and lightweight, making them irresistible rather than heavy on your stomach. So, I definitely recommend using brioche flour.

There are many types of flour out there, so be sure to look for one specifically labeled “brioche flour.” Don’t confuse it with regular “bread flour.”

  • caster sugar – a finer sugar that dissolves quickly, it helps to sweeten the dough and coffee topping without affecting the texture.
  • salt – enhances the overall flavor by balancing the sweetness and controlling yeast activity.
  • instant yeast – a fast-acting yeast that helps the dough rise quickly, creating a light, fluffy texture.
  • warm milk – activates the yeast and helps to create a soft dough by adding moisture.
  • unsalted butter (room temperature) – provides richness and moisture to the dough, making it soft and tender.

Coffee topping:

  • warm water – used to dissolve the instant coffee powder, helping to evenly distribute the coffee flavor in the topping.
  • instant coffee powder – adds the subtle coffee flavor to the topping, giving the buns their signature taste.
  • unsalted butter (room temperature) – adds richness to the coffee topping, helping it achieve a smooth, spreadable texture.
  • caster sugar – sweetens the coffee topping, balancing the coffee’s bitterness with a subtle sweetness.
  • egg – helps bind the ingredients together and contributes to the structure of the topping, making it slightly fluffy.
  • regular flour – here you can use all-purpose flour.

Can I use a stand mixer?

You could, BUT it’s better to use your hands and knead the dough yourself. A stand mixer is quite powerful, even at low speed, and it can easily over-knead the dough. When this happens, the dough will rip instead of stretch when pulled. As a result, the buns will rise less during baking and you’ll end up with denser, less airy buns.

How to make Korean coffee buns?

Prepare the dough

  1. In a large bowl, combine the brioche flour, caster sugar, salt, and instant yeast. Be careful that the salt and yeast do not come into direct contact at this stage.
mixing flour, salt, sugar and instant yeast.
  1. Warm the milk to around 40°C (105°F)—it should be warm but not hot. Add the warm milk to the dry ingredients. Knead the dough by hand for about 10 minutes, until it is smooth and slightly tacky but not too sticky.
  2. Add the unsalted butter, continuing to knead for another 10 minutes, until the butter is fully incorporated and the dough is soft and elastic.
adding butter to the dough.
  1. Shape the dough into a ball, place it in the bowl, cover with cling wrap, and let it rise at room temperature for 1-2 hours, or until it doubles in size. If the room is cool, place the bowl over a pot of warm water to gently raise the dough.
coffee bun dough.

Shape the buns

  1. Once the dough has risen, gently press down to release excess air.
dough has risen.
  1. Divide the dough into 10 equal pieces and shape each piece into a ball.
  2. Place the dough balls on a baking tray lined with baking paper, leaving about 1.2″ / 3 cm of space between each. Cover with a towel and let them rise for another hour.
10 dough balls.

Prepare the coffee topping

  1. Dissolve the instant coffee powder in warm water, mixing until smooth.
  2. In a separate bowl, cream the butter and caster sugar together until smooth.
  3. Add the beaten egg and whisk well to combine.
  4. Mix in the dissolved coffee.
  5. Add the flour, whisking until all ingredients are well combined and the mixture is smooth.
coffee topping.
  1. Preheat the oven to 180°C (360°F).
  2. Transfer the coffee topping into a piping bag. Starting at the top center of each dough ball, pipe a swirl of coffee topping to cover about half of each bun.
covering the dough balls with coffee topping.
  1. Bake in the preheated oven for 13-15 minutes, until the buns are golden and the coffee topping has set and formed a light crust. the buns should have doubled in size. Baking times may vary slightly by oven.
coffee buns baking.

Storage and reheating

I usually store the coffee buns in ziplock plastic bags as soon as they’ve completely cooled down. You can also wrap them in foil. Both plastic and foil help retain the bread’s moisture, keeping the buns soft and fresh for a longer period.

If you plan to keep them for more than a couple of days, it’s best to store them in an airtight container or bag to prevent them from drying out. You can also freeze them for up to a month—just make sure they are fully cooled before freezing.

When you’re ready to eat them, you can reheat them in the oven for a few minutes to warm them up, which will help bring back that fresh, soft texture and crispy topping.

Emma’s tips

  • Use brioche flour for the best texture – brioche flour’s higher gluten content helps create the soft, fluffy, and airy texture of coffee buns. If it’s not available, bread flour is the next best option for closer results.
  • Be careful with kneading – knead the dough by hand if possible to avoid over-kneading, which can make the buns dense and prevent them from rising well. If you still want to use a stand mixer, keep it on a low speed and stop as soon as the dough becomes smooth and stretchy.
  • Control rising time by adjusting temperature – the dough should double in size in about 1-2 hours, depending on room temperature. If your room is cool, try placing the bowl over a pot of warm water to speed up the rising process.
  • Make sure the dough is completely degassed – after the first rise, gently press down on the dough to release all air bubbles before shaping the buns, which helps create a uniform crumb inside each bun.
  • Pipe the coffee topping smoothly and evenly – for the best results, pipe the coffee topping in a spiral from the center to halfway down each bun, which helps the topping spread evenly and gives that perfect crispy crust.
  • Bake just until the crust is set – bake the buns until they have doubled in size and the topping is set and golden. Baking times vary by oven, so check them around 13-15 minutes to avoid overbaking and ensure a light texture.

Fancy more Asian treats?

Korean coffee buns like at paris baguette soft brioche buns with coffee topping

Korean Coffee Buns

Korean coffee buns are extra soft, delicate brioche buns with a buttery coffee topping that bakes into a light coffee crust. Fresh out of the oven, take a bite, and you’ll feel like you’re in heaven! Just like at Paris Baguette and other Korean bakeries, they’re perfect with a glass of milk or a cup of coffee, making them the ideal breakfast or tea-time snack.
4.86 from 14 votes
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Course: Breakfast, Snack
Cuisine: Korean
Prep Time: 30 minutes
Resting Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 45 minutes
Servings: 10 coffee buns
Calories per serving: 332kcal
Author: Emma Choi

Ingredients
 

  • 340 g brioche flour (Note 1)
  • 40 g caster sugar
  • 3 g salt
  • 7 g instant yeast
  • 180 ml warm milk
  • 50 g unsalted butter – room temperature

Coffee topping:

  • 15 ml warm water
  • 9 g instant coffee powder
  • 90 g unsalted butter – room temperature
  • 75 g caster sugar
  • 70 g egg
  • 105 g regular flour

Instructions

Prepare the dough

  • In a large bowl, combine the brioche flour, caster sugar, salt, and instant yeast. Be careful that the salt and yeast do not come into direct contact at this stage.
  • Warm the milk to around 40°C (105°F)—it should be warm but not hot. Add the warm milk to the dry ingredients. Knead the dough by hand for about 10 minutes, until it is smooth and slightly tacky but not too sticky.
  • Add the unsalted butter, continuing to knead for another 10 minutes, until the butter is fully incorporated and the dough is soft and elastic.
  • Shape the dough into a ball, place it in the bowl, cover with cling wrap, and let it rise at room temperature for 1-2 hours, or until it doubles in size. If the room is cool, place the bowl over a pot of warm water to gently raise the dough (Note 2).

Shape the buns

  • Once the dough has risen, gently press down to release excess air.
  • Divide the dough into 10 equal pieces and shape each piece into a ball.
  • Place the dough balls on a baking tray lined with baking paper, leaving about 1.2" / 3 cm of space between each. Cover with a towel and let them rise for another hour.

Prepare the coffee topping

  • Dissolve the instant coffee powder in warm water, mixing until smooth.
  • In a separate bowl, cream the butter and caster sugar together until smooth.
  • Add the beaten egg and whisk well to combine.
  • Mix in the dissolved coffee.
  • Add the flour, whisking until all ingredients are well combined and the mixture is smooth.

Assemble and bake

  • Preheat the oven to 180°C (360°F).
  • Transfer the coffee topping into a piping bag. Starting at the top center of each dough ball, pipe a swirl of coffee topping to cover about half of each bun.
  • Bake in the preheated oven for 13-15 minutes, until the buns are golden and the coffee topping has set and formed a light crust. the buns should have doubled in size. Baking times may vary slightly by oven (Note 3).

recipe notes

  1. Use brioche flour, which has a higher gluten content. Note that all-purpose or cake flour has lower gluten levels, which may result in buns with a denser crumb and texture. If brioche flour isn’t available, you can substitute with pastry flour or bread flour.
  2. Room temperature affects rising time. In colder conditions, especially in winter, the dough may not rise well. In this case, pour some boiled water into a pot, then place the bowl with the dough (covered with plastic wrap and a towel) on top to create gentle warmth.
  3. Baking time should be 13 to 15 minutes, depending on your oven. Remove the buns when they have doubled in size and the coffee topping is fully set.
  4. Precision matters in patisserie and bread-making, so accurate measurements are key. For best results, use a scale for grams or ounces rather than cups or spoons.

Video

Nutrition

Serving: 1 coffee bun | Calories: 332kcal | Carbohydrates: 46g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 225mg | Potassium: 125mg | Fiber: 1g | Sugar: 13g | Vitamin A: 418IU | Vitamin C: 0.002mg | Calcium: 39mg | Iron: 1mg

The nutritional details provided on That Cute Dish are for informational purposes only and are automatically calculated. Please consider them as estimates rather than precise values, as ingredients and measurements can vary.

Korean coffee buns like at paris baguette soft brioche buns with coffee topping
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