Coffee and butter muffin: the secret to making them even tastier!

INGREDIENTS
For starter:
50ml (1/4 cup) of milk
30ml (1 1/4 tbsp) of water
25g (1/4 cup) of flour

For dough:
400g (2 1/2 cups) of flour
50g (1/4 cup) of sugar
7g of dry yeast
8g (1/2 tbsp) of salt
140ml (3/4 cup) of milk
1 egg
50g (1/4 cup) of butter

For coffee cream:
6g (1 tbsp) of instant coffee
12ml (3/4 tbsp) of water
60g (1/4 cup) of butter
60g (1/4 cup) of sugar
1 egg
70g (1/2 cup) of flour

METHOD
1. In a saucepan add the milk, water, and flour and bring on high heat, whisk continuously until it gets sticky and becomes a paste. Remove from the heat and let it cool.
2. In a bowl add the flour, sugar, yeast, and salt, and whisk. Add the milk and egg and continue with mixing. When the dough starts to form knead it with your hands. Gradually add the butter and continue with kneading to obtain a smooth dough. Cover with cling film and let it rise for 2 hours, or until is double in volume.
3. After time has elapsed transfer punch out the gass from the dough and transfer to the working surface. Cut it into 8 pieces and flatten each piece with the hands placing the piece of butter in the middle. Close it and form the ball.
4. Place the paper cups on the muffin tray and transfer the balls. Cover with a cloth and let them rise for 1 hour.
5. Meanwhile, prepare the coffee creamer by starting to mix the instant coffee and water in a small bowl.
6. In a bowl add the butter and sugar and mix with a spatula to combine. Add the egg, coffee, and flour and mix to obtain the coffee cream. Fill the piping bag with the cream.
7. After 45 minutes add the coffee cream on top of each muffin. Transfer to the oven and bake at 180°C/360°F for 25 minutes.
8. Serve them on a serving plate and enjoy.
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