Once Ingredients A and B are kneaded, add Ingredient C. Knead or mix again until smooth and not sticky. Shape into a ball, cover with plastic wrap or a cloth, and let rise for 1 hour until doubled in size.

After the dough has risen, punch it down and knead for 2 minutes. Divide the dough into 50-gram portions, shape into balls, and let rest for 10-15 minutes covered with plastic or a damp cloth.

Combine all topping ingredients with the coffee mixture and mix until well combined. Place in a piping bag and refrigerate.

Remove the topping from the fridge and pipe it onto the dough balls in a spiral pattern.

Preheat the oven for about 10 minutes, then bake the buns for approximately 40 minutes. I used a stovetop oven, so it took a bit longer due to the unstable temperature. Sorry about that, but here's how they look!