Bake With Zoha

To make the buns, stir together the warm milk, sugar, yeast, flour, egg, salt, and ¼ cup softened butter
Use a large bowl to stir together the ingredients until they form a shaggy dough
Turn out onto a clean surface, and knead with a push-pull motion using your palms for 15 minutes. The dough will be sticky at first, but will become smooth and stretchy with time, so do not add more flour. You know the dough is done kneading when it passes the window-pane test (stretch a piece of dough slowly between your fingers until it becomes almost paper thin without ripping)
You can also knead the dough using the hook attachment of your stand mixer for ~10-12 minutes
Transfer the dough to a large clean bowl sprayed with a little oil. Cover with cling wrap and place in a warm, humid spot to let the dough rise until it at least doubles in size. This typically takes around 90 minutes
Once risen, punch the dough and turn it out onto a clean surface. Divide it into 8 equal pieces
Roll each piece into a tight, smooth ball
Using a small amount of flour, flatten each ball into a disc, about 3.5" in diameter
Place 1 cube of cold butter in the middle, and then pinch the dough back into a ball so the butter is in the middle of it. Make sure there are no cracks or openings that the butter can leak out of, and try your best to get the butter in the middle of the ball
Place the shaped buns in a large baking sheet with parchment paper, leaving at least 3" of space between each bun
Let the buns rise a second time in a warm spot until they are puffed up. This usually takes 30-45 minutes
In the meanwhile, prepare the coffee crust. First, whisk together the butter and sugar until the look fluffy and light in color. Add the egg and coffee (mixed in water), and whisk again. Then sift in the flour and cornstarch, and whisk until just combined
Transfer the coffee crust mixture to a piping bag and make a small opening in it
In the last 20 minutes of the second rise, pre-heat your oven to 350F (conventional)
Once the rolls have risen again, carefully pipe the coffee crust topping onto each bun, starting from the top and tightly swirling around until you get to the widest part of the bun. You want a generous amount of topping on each bun!
Bake the buns for ~18-20 minutes until they have a light golden, crispy crust on top and are cooked through
Let the buns cool down for 15-20 minutes
Serve & enjoy!