Roti Boy (Coffee Buns)
Roti Boy (Coffee Buns)
Ingredients
For the Dough
- 100 g bread flour
- 10 g sugar
- 2 g salt
- 2 g instant yeast
- 80 ml warm milk
- 1 egg yolk
- 10 g unsalted butter, melted
For the Filling
- 30 g unsalted butter, cut into 6 cubes
For the Coffee Topping
- 30 g unsalted butter, softened
- 30 g powdered sugar
- 1 egg
- 10 g bread flour
- 1 teaspoon instant coffee, dissolved in 1 teaspoon hot water
Instructions
- 1
In a large bowl, combine the 100g bread flour, 10g sugar, 2g salt, and 2g instant yeast. Mix these dry ingredients thoroughly until well combined.
⏱️ 2 min
- 2
Add the 80ml warm milk and 1 egg yolk to the dry mixture. Mix until a shaggy dough forms, ensuring all ingredients are incorporated.
⏱️ 2 min
- 3
Incorporate the 10g of melted unsalted butter into the dough. Knead the dough for 5 minutes until it becomes smooth and elastic.
⏱️ 5 min
- 4
Divide the dough into 6 equal portions, approximately 30g each. Roll each portion into a smooth ball.
⏱️ 3 min
- 5
Take each dough ball and flatten it slightly. Insert one 30g cube of unsalted butter into the center of each dough ball. Carefully seal the dough around the butter to fully enclose it.
⏱️ 3 min
- 6
Arrange the filled dough balls on a baking tray. Cover the tray with plastic wrap and let the dough proof for 1 hour, or until the buns have doubled in size.
⏱️ 60 min
- 7
While the dough is proofing, prepare the coffee topping. In a separate bowl, cream together the 30g of softened unsalted butter and 30g of powdered sugar until the mixture is light and fluffy.
⏱️ 3 min
- 8
Add the 1 egg to the creamed butter and sugar, and mix until well combined.
⏱️ 1 min
- 9
Stir in the 10g of bread flour and mix until the topping is smooth. In a small bowl, dissolve 1 teaspoon of instant coffee in 1 teaspoon of hot water. Add this coffee mixture to the topping and mix until it is fully incorporated and the color is uniform.
⏱️ 3 min
- 10
Transfer the prepared coffee topping to a piping bag.
⏱️ 1 min
- 11
Once the dough has finished proofing, preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 12
Using the piping bag, pipe the coffee topping in a spiral pattern on top of each bun, covering approximately three-quarters of the surface area.
⏱️ 2 min
- 13
Bake the buns in the preheated oven for 12-15 minutes, or until they are golden brown and the topping has formed a crisp coffee crust.
⏱️ 15 min•🌡️ 180
- 14
Allow the Roti Boy (coffee buns) to cool slightly before serving warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roti Boy (Coffee Buns)
For the Dough
- 100 g bread flour
- 10 g sugar
- 2 g salt
- 2 g instant yeast
- 80 ml warm milk
- 1 egg yolk
- 10 g unsalted butter, melted
For the Filling
- 30 g unsalted butter, cut into 6 cubes
For the Coffee Topping
- 30 g unsalted butter, softened
- 30 g powdered sugar
- 1 egg
- 10 g bread flour
- 1 teaspoon instant coffee, dissolved in 1 teaspoon hot water
Instructions
- 1
In a large bowl, combine the 100g bread flour, 10g sugar, 2g salt, and 2g instant yeast. Mix these dry ingredients thoroughly until well combined.
⏱️ 2 min - 2
Add the 80ml warm milk and 1 egg yolk to the dry mixture. Mix until a shaggy dough forms, ensuring all ingredients are incorporated.
⏱️ 2 min - 3
Incorporate the 10g of melted unsalted butter into the dough. Knead the dough for 5 minutes until it becomes smooth and elastic.
⏱️ 5 min - 4
Divide the dough into 6 equal portions, approximately 30g each. Roll each portion into a smooth ball.
⏱️ 3 min - 5
Take each dough ball and flatten it slightly. Insert one 30g cube of unsalted butter into the center of each dough ball. Carefully seal the dough around the butter to fully enclose it.
⏱️ 3 min - 6
Arrange the filled dough balls on a baking tray. Cover the tray with plastic wrap and let the dough proof for 1 hour, or until the buns have doubled in size.
⏱️ 60 min - 7
While the dough is proofing, prepare the coffee topping. In a separate bowl, cream together the 30g of softened unsalted butter and 30g of powdered sugar until the mixture is light and fluffy.
⏱️ 3 min - 8
Add the 1 egg to the creamed butter and sugar, and mix until well combined.
⏱️ 1 min - 9
Stir in the 10g of bread flour and mix until the topping is smooth. In a small bowl, dissolve 1 teaspoon of instant coffee in 1 teaspoon of hot water. Add this coffee mixture to the topping and mix until it is fully incorporated and the color is uniform.
⏱️ 3 min - 10
Transfer the prepared coffee topping to a piping bag.
⏱️ 1 min - 11
Once the dough has finished proofing, preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 12
Using the piping bag, pipe the coffee topping in a spiral pattern on top of each bun, covering approximately three-quarters of the surface area.
⏱️ 2 min - 13
Bake the buns in the preheated oven for 12-15 minutes, or until they are golden brown and the topping has formed a crisp coffee crust.
⏱️ 15 min•🌡️ 180 - 14
Allow the Roti Boy (coffee buns) to cool slightly before serving warm.
⏱️ 5 min