Rotiboy style
Coffee topping on ready-made bun with choc chip filling (makes 6): yoon noong: uses ready made bread and pipe on. Stuff choc chips in bread. Can't get topping recipe as text obscured.
Coffee topping on normal white bread slices (makes 2): Lenardy: 60g butter, 50g icing sugar, 1 egg, 2 tsp instant coffee powder mixed with ½ tsbp hot water and dissolved; 70g flour => pipe over 4 slices of bread
Mexican mocha Brioche bun in KA (makes 6): xiaochuniang. Bread flour brioche. Topping 1tsp instant coffee dissolve in 20ml warm water. Cream 60g butter, 50g icing sugar and pinch salt. Add coffee in several batches. Add 30g beaten egg. Fold in 70g cake flour and 5g cocoa. Pipe on the topping. Note smooth and rough sides, roll ⅓ dough into a ball then wrap ⅔ dough over the ball. This keeps the ball tall rather than flattening out when proofing.
Coffee bun by hand (makes 6): Delicious day Bread flour brioche. Uses 36g or 3tbsp butter, 36g sugar, pinch salt, 28g/half egg, 4tbsp/42g bread flour, 2g instant coffee, 1tbsp/6g warm water. Pipe on.
HK style
HK style by hand: Ali's kitchen Brioche Bread flour. Milk powder with plain flour to make cookie
HK polo bao in mixer (in cantonese) with butter inside: Anchor Sarah reel Brioche Bread flour. Need to keep the bun dough cold (below 28 deg C). Change from dough hook to scraper beater (because bowl is cold). Cookie dough topping has to be rolled out and pasted on top.
Soft milk bread using sponge method with bread flour (makes 9 buns) by Miki Food and she adds red bean filling topped up with what she calls souffle milk topping which is creaming sugar and butter but no flour added. Unfortunately the recipe is very brief and method isn't very clearly articulated so doesn't say to pipe on the topping or to roll it out (which is very difficult!)
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