Mexican coffee buns

Bring overnight-proofed bread dough out of the fridge for one to two hours until no longer hard (or proof one hour at room temperature if made the same day).

Turn the dough out, press out the gas, and weigh off a 180 g portion; divide it into 12 pieces of about 16 g.

Roll each small piece into a sheet, wrap a piece of salted butter in it, pinch well to seal, and set seam side down.

Divide the remaining dough into 12; flatten each, gather to the center and drag to a taut surface, then roll out.

Set a butter bun seam side down on it, wrap the outer dough around, twist and pinch to seal; flip so the inner seam faces up.

Place on a parchment-lined (or greased) sheet, cover with a towel or plastic wrap and proof at room temperature about one hour until doubled.

Whiz room-temperature unsalted butter until soft, beat in powdered sugar on low speed until light and fluffy, then the eggs one at a time.

Dissolve instant coffee in a little hot water with the vanilla.

Whisk all-purpose flour, baking powder and salt together.

Add the coffee mixture to the butter mixture (it will look curdled), then the flour mixture on low speed until it comes together.

Put the topping into a piping bag or Ziploc bag, push it to the bottom and cut a small hole.

Pipe the cookie topping over the risen buns, pressing it down toward the tip as you go.

Bake about 15 minutes at 375 degrees; cool so the crust crisps.

If the crust softens before serving, return to the oven about five minutes to crisp it again.