Cappuccino-flavored buns "Knots"

Ingredients:

Buns

• 4 tablespoons unsalted butter, melted, plus extra for greasing the pan
• 2/3 cup granulated sugar
• 1 tbsp. instant espresso
• 1 batch of basic sweet bun dough, recipe below (no nutmeg)

Glaze

• 1 and 1/4 cups powdered sugar
• 1 tbsp. instant espresso
• 1/4 cup + 2 tbsp heavy cream + more as needed

Basic dough for sweet buns

• 0.5 cups whole milk
• 1 packet (7 g) active dry yeast (2 and 1/4 tsp)
• 1/4 cup sugar
• 4 tablespoons unsalted butter, melted and cooled slightly, plus extra for greasing
• 1 large egg yolk
• 1.5 tsp vanilla extract
• 2 and 3/4 cups of premium flour, plus extra for working with the dough
• 3/4 tsp salt
• 0.5 tsp freshly grated nutmeg (optional)

Preparation:

1. Bake some buns:
   
   Place the melted butter in a bowl. In another bowl, combine the granulated sugar and instant espresso powder.
2. Butter a 12-cup muffin tin. Divide the dough into 12 pieces; form each piece into a rope 20-22 cm long. Dip 1 piece of dough in the butter, let the excess drip off, then roll in coffee sugar. Tie the rope into a knot. Place it in the muffin tin cavity with the knot end facing up.
3. Repeat with the remaining dough. Place in a warm place, uncovered, until the dough doubles in size, about 1 hour and 15 minutes.
4. Preheat oven to 350°F (175°C) and bake the buns until golden brown, about 30 minutes. Transfer to a wire rack and let cool for 10 minutes in the pan.
5. Meanwhile, prepare the glaze.:
   
   In a medium bowl, combine 1 cup powdered sugar and espresso powder; add 1/4 cup heavy cream and mix until smooth, adding more cream if needed. In a small bowl, combine the remaining 1/4 cup powdered sugar with the remaining 2 tablespoons heavy cream until smooth. Transfer the white frosting to a resealable plastic bag.
6. Remove the buns from the pan and dip the tops in the coffee glaze; let set for 5 minutes. Snip a small corner off the bag of white glaze and pipe it onto the buns.
   
   

   Basic dough for sweet buns

   
   In a saucepan, heat 0.5 cups of water and milk over low heat to 37°C-43°C. Remove from heat and stir in the yeast, then sprinkle with a pinch of sugar. Set aside, without stirring, until foam forms, about 5 minutes.
7. Stir in the melted butter, egg yolk, and vanilla extract. In a large bowl, whisk together the flour, remaining sugar, salt, and nutmeg, if using. Make a well in the center, then add the yeast mixture and stir with a wooden spoon until a thick, slightly sticky dough forms.
8. Turn it out onto a floured work surface and knead until the dough is soft and elastic, about 6 minutes. Form the dough into a ball.
9. Grease a large bowl with butter. Place the dough in the bowl, lightly brushing it with butter. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour and 15 minutes.
10. Remove the dough from the bowl and punch it down slightly to release excess air; form it into a ball again and return it to the bowl. Lightly grease a large piece of plastic wrap and place it directly on top of the dough. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight.