Ingredients (serves 24)
For the dough:
- ½ cup (100 g) sugar
- ½ cup (120 ml) milk, plus a little more if needed
- ½ container (100 ml) sour cream
- 1 egg
- 1 tsp vanilla extract
- Pinch of salt
- 500 g all-purpose flour
- 1 tbsp dry yeast
- 75 g butter, softened
For the filling:
- 400 g cream cheese
- ½ container (100 ml) sour cream
- ½ beaten egg
- 4 tbsp sugar
- 3 tbsp ground almonds
For the coffee glaze:
- 2 tsp instant coffee
- 3 tbsp boiling water
- 5 tbsp powdered sugar
Instructions:
- Dough: Place the sugar, ½ cup milk, sour cream, egg, vanilla extract and salt in the bowl of a stand mixer fitted with the dough hook. Mix to form a batter (it doesn’t need to be perfectly smooth). Add the flour and yeast and mix on low for about 1 minute, just until partially combined. Add all the butter and knead on a higher speed for about 5 minutes, until the dough is smooth, uniform and not sticky. If the dough feels too dry, add 2 tbsp milk and knead to incorporate.
- Shape the dough into a ball, transfer to a greased bowl, cover loosely with plastic wrap and let rise for 1 to 1½ hours (or 8 hours in the refrigerator), until it increases in volume by 50–70%.
- Filling: Mix all the filling ingredients together in a bowl.
- Lightly flour your work surface. Divide the dough into two equal parts and roll each piece into a 25×30 cm rectangle, about ¾ cm thick. Spread half the filling over each rectangle. Cut each sheet into 8 long strips, each about 1½ cm wide and 25 cm long. Roll each strip into a loosely shaped spiral. Place the spirals on baking trays lined with parchment paper, leaving 3–4 cm between them. Cover loosely with plastic wrap and let rise for another 45 minutes.
- Preheat the oven to 180°C (no convection needed).
- Bake for about 25 minutes, until lightly golden. Remove and let cool.
- Glaze: Dissolve the coffee in the boiling water. Add the powdered sugar and stir until smooth and creamy. Transfer to a piping bag and drizzle over the cooled buns. Serve.
Tip: Instead of buying cream cheese, you can make your own (much cheaper!): Place double the amount of sour cream in a cheesecloth set over a strainer and bowl. Refrigerate overnight to drain excess liquid. Ready to use.
Storage: Up to 5 days in the refrigerator or up to 3 months in the freezer.