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Coffee Buns (Roti Boy)
Dive into deliciousness with these coffee-infused buns! Fluffy milk bread envelopes pockets of melty butter, all topped with a sweet and crunchy coffee cookie crumble.
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Servings: Buns
INGREDIENTS
Bread Dough
- 200 g bread flour
- 30 g caster sugar
- 3 g instant dry yeast
- 20 g unsalted butter (softened)
- 12 g milk powder
- 150 ml milk (warm)
- pinch of salt
Filling
- 60 g butter (frozen, cut into 6 10g cubes)
Coffee Topping
- 50 g unsalted butter (softened)
- 35 g caster sugar
- 1 large egg (beaten)
- 60 g all purpose flour
- 4 g instant coffee
- 6 ml hot water
INSTRUCTIONS
Prepare the dough
- Place the flour, caster sugar, salt, yeast and milk powder in the mixer bowl of a stand mixer. Mix well and create a well in the centre. Pour in the warm milk.
- Start kneading the dough with a dough hook attachment at medium speed for about 5 minutes.
- When the dough comes together, add in the softened butter, a little at a time.
- Continue to knead the dough for a further 3 to 5 minutes or until it passes the windowpane test. This involves taking a small piece of dough and gently stretching it until it is thin enough to see light through it, without it tearing.
- Transfer the dough to an oiled bowl and cover it with cling film. Place it in a warm place for the first proof until it doubles in size. It should take between 1 to 2 hours.
- Remove the cling film, sprinkle some flour on top of the proofed dough. Knock out the air and transfer it to a lightly flour-dusted surface. Knead the dough for around 3 minutes.
- Divide the dough into 6 equal pieces using a kitchen scale, around 68 g each.
- Shape each dough into a ball and place it on a lined baking pan, 2” apart.
- Cover with a tea towel and rest for 10 minutes.
- Flatten one piece at a time on a work surface. Take a frozen butter cube and carefully wrap it with the dough, making a little parcel. Pinch the ends tightly to avoid butter leaking out during baking. Repeat the same process for the other 5 pieces.
- Cover with a tea towel for the second proof until they almost double in size. This may take between 30 minutes and 2 hours (the frozen butter can slow down the process but be patient!).
Prepare and apply the coffee topping
- Meanwhile, preheat the oven to 180°C/355°F.
- Dissolve the coffee in the hot water. Set aside to cool down.
- Whisk the egg. Set it aside.
- Cream the butter and the sugar in a mixing bowl, start with a spatula, then mix with a hand held mixer until pale and fluffy.
- Continue to mix and add in the beaten egg, little by little, until they are well combined.
- Add in the cooled coffee mixture and continue to mix.
- Sift in the flour and fold into the mixture (start with a spatula to prevent the flour flying up).
- Continue to mix until everything is well mixed.
- Transfer the batter into a piping bag and secure with a rubber band or clip. If you’re not ready to use it, place the bag in the fridge until needed.
- Uncover the proofed buns. Cut a hole at the top of the piping bag and pipe swirls of the coffee topping over the top of the buns until it covers around 3/4 of the buns (don’t worry about neatness, the swirls will smooth together during cooking – but try not to leave gaps).
- Then bake the buns for 15 minutes, or until cooked through.
- Remove from the oven and cool for 5 minutes before transferring onto a wire rack.
- Enjoy while still warm – absolutely delicious!
VIDEO TUTORIAL
NOTES
- Watch my video tutorial to see how I made these buns in action.
NUTRITION
Serving: 1bun | Calories: 279kcal | Carbohydrates: 38.8g | Protein: 7.2g | Fat: 10.7g | Saturated Fat: 6.1g | Cholesterol: 86mg | Sodium: 103mg | Potassium: 75mg | Fiber: 0.9g | Sugar: 13.1g | Vitamin D: 12mcg | Calcium: 69mg | Iron: 2mg
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