INGREDIENTS
Coffee Dough:
3 tablespoons Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee, fine grind
1 cup (170g) whole milk
4 tablespoons (57g) unsalted butter, softened
2 1/4 teaspoons active dry yeast
3 1/2 cups (383g) all-purpose flour
1 tablespoon cornstarch
1/4 cup (50g) granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract
Maple Coffee Sausage Filling:
1/2 cup brewed Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee
1/2 cup maple syrup
1 (16 oz) package of Wampler’s All Natural Sausage
1/4 cup salted butter
1/4 cup dark brown sugar
1/4 cup all-purpose flour
1 teaspoon cinnamon
Vanilla Latte Coffee Cream Frosting:
1 tablespoon Cattle Dog Coffee Roasters Guatemala Direct Trade Coffee, fine grind
1/3 cup (80 ml) half-and-half cream
1 teaspoon vanilla extract
1 cup (228 g) unsalted butter, softened
3 cups (360 grams) of powdered sugar
Pinch of salt
INSTRUCTIONS
To Prepare Coffee Dough: Place coffee and milk in a microwave-safe container. Heat in microwave for 1 minute, stir, and heat for 30 seconds more. Add butter to melt, and set aside to steep for 10 minutes or until the temperature is lukewarm, 115°F. Pour coffee milk with butter through a fine mesh strain into a mixing bowl, and discard coffee grains. Stir in yeast and set aside until yeast is foamy about 10 minutes.
In a medium bowl, whisk flour, cornstarch, sugar, and salt. Once the yeast is done proofing, slowly add flour mixture and vanilla to the mixing bowl, and beat to combine, on low speed, for about 2 minutes. Attach a dough hook, and knead the dough, on medium, for 7 minutes. Cover and let rise for 1 hour or until double in size.
To Prepare Maple Coffee Sausage Filling: In a small saucepan, whisk brewed coffee and maple syrup, and cook, over medium to medium-high heat, to reduce to 1/2 cup coffee syrup, about 10 minutes. Set aside.
In a large skillet, over medium-high heat, cook sausage, breaking it up with a spatula, until brown, about 8 minutes. Once cooked through add 1/4 cup maple coffee syrup. Set aside.
To Prepare Vanilla Latte Coffee Cream Frosting: Whisk coffee and cream in a microwave-safe container. Heat in microwave 1 for a minute. Add the vanilla, cover, and refrigerate for 20 minutes. Pour through a mesh strainer into a 2-cup container with a pour spout.
Combine softened butter, 1 cup powdered sugar, and salt, in a mixing bowl. Beat until smooth then slowly add coffee milk and enough of the remaining powdered sugar, to desired consistency. Mix on medium-high for 2-3 minutes until light and fluffy.
To Bake Morning & Sausage Swirl Buns: Sprinkle 1-2 tablespoons flour on a work surface, and roll the dough to 12 inches x 16 inches. In a small bowl, mix 1/4 cup each of butter, brown sugar, flour, and 1 teaspoon of cinnamon. Spread butter on the dough, leaving a small border around one of the 12-inch sides. Evenly distribute the Maple Coffee Sausage over the dough. Starting with a 12-inches edge that does not have a border, tightly roll the dough, and at the end pinch the seam tight. Cut the log into 8 equal pieces, and place on an extra large rimmed baking sheet, lined with parchment paper. and let rise for 30 minutes. Brush with egg wash.
Bake on the center rack in the oven, at 350°F for 25-30 minutes, or until lightly brown. Cool on a baking rack and frost with glorious Vanilla Latte Coffee Cream Frosting! Serve buns with extra frosting on the side!
Serves: 8