Toasted walnut and coffee buns twisted together with burnt butter and marzipan paste – wow, wow, wow. The level of flavour from the burnt butter, the crunch of the walnuts, the sweetness of the marzipan, and the body of the coffee are all encased in a twirl of fluffy buns; everything matches perfectly together.
Coffee mixed with burnt butter, I think now, is one of my new favourite combinations. Even just the smell had me excited to try. These buns are not quick bake, but there is something therapeutic about taking the time and seeing the dough rise, rolling and shaping into swirls.
Making these walnut and coffee buns are a great way to spend a rainy weekend day. These walnut and coffee buns are perfect for an afternoon snack with a cup of coffee or a cosy Sunday breakfast in bed.
2 hours 10 minutes
12 minutes
2 hours 22 minutes


  • 2 1/2 tsp dried yeast
  • 1 cup milk, warmed
  • 80g butter, melted and cooled
  • 3 tbsp caster sugar
  • 3-3 2/3 cups strong/bread flour
  • 2 tsp instant coffee granules
  • 1 tsp salt
  • One egg, beaten
  • Marzipan:
    • 100g ground almonds
    • 50g caster sugar
    • 50g icing sugar
    • One egg white
    • 1 tbsp almond essence (optional)
    Burnt butter filling:
    • 100g burnt butter
    • 1/4 cup brown or caster sugar
    • 2 tsp vanilla essence
    • 2 tsp instant coffee granules
    • 1 1/2 cups walnuts, finely chopped and toasted
    • 3 tbsp golden or rice malt syrup mixed with
    • 6 tbsp almost boiling water


  1. Warm the milk until around 30C, sprinkle the yeast and mix. Cover and leave in a warm place for about 15 minutes until bubbly.
  2. Mix in the cooled melted butter, add the sugar and mix until combined.
  3. Bit by bit, start mixing in the flour, coffee and salt. Add half the beaten egg.
  4. Knead for 5 minutes if using an electric mixture, about 10 minutes if by hand. Carefully add a little more flour if the mixture is too sticky and sticks to your hands.
  5. Once kneaded until smooth and just a little sticky, cover and leave to rise for 30 minutes or until doubled in size.
  1. Combine ground almonds, sugars, egg white and essence, either with an electric mixer or by hand.
  2. Mix until smooth, then chill in the fridge until ready to use.
Burnt butter filling:
  1. Place the butter in a saucepan and melt on low-medium heat. Keep on heat and mix occasionally until the butter has browned, around 10 minutes. Do not bring to a boil; gently heat.
  2. Cool the butter and mix in the sugar, vanilla and coffee. Keep in the fridge until ready to spread.
  1. Once the dough has doubled, dust the tabletop with flour and knead the dough slightly to knock back some air.
  2. Roll the dough into a rectangle, about 30×40 cm or desired thickness.
  3. Spread the butter mixture onto the dough, and top with the marzipan and toasted walnuts.
  4. Fold the dough in half lengthways, then cut from the short length into 16 strips.
  5. Take a strip and gently twist it, then roll it into a bun. Tuck the ends underneath so they don’t open when baking. Repeat with the remaining strips.
  6. Place onto a baking tray, cover and proof for another 30 minutes.
  7. Preheat the oven to 200 degrees.
  8. Once proven, brush each bun with the remaining egg. Bake for 10-12 minutes until golden. I turn the tray halfway through to get an even bake.
  9. Remove from the oven and place a tea towel to prevent the buns from drying out.
  10. Brush the buns with the warmed syrup, and enjoy!