Rotiboy, Coffee Buns

Breakfast
Sides/Snacks

Easy Level:

Cook Time:

Servings:

8 Pax

This recipe takes just 30mins active time with 3 hours resting.

Ingredients

Adjust Servings
US / Metric

Bread Dough

0.00
g
cups
Bread flour
0.00
g
cups
Bread flour
0.00
g
g
Granulated sugar
0.00
g
g
Granulated sugar
Pinch of salt
Pinch of salt
0.00
g
g
Instant yeast
0.00
g
g
Instant yeast
0.00
ml
cups
Whole milk, lukewarm
0.00
ml
cups
Whole milk, lukewarm
0.00
g
tbsp
Unsalted butter, room temperature
0.00
g
tbsp
Unsalted butter, room temperature

Butter Filling

0.00
g
cups
Salted butter, cold
0.00
g
cups
Salted butter, cold

Cookie Topping

0.00
g
cups
Unsalted butter, softened
0.00
g
cups
Unsalted butter, softened
0.00
g
cups
Granulated sugar
0.00
g
cups
Granulated sugar
0.00
Large egg, room temperature
0.00
Large egg, room temperature
0.00
g
cups
All-purpose flour
0.00
g
cups
All-purpose flour
0.00
g
tsp
Instant coffee powder
0.00
g
tsp
Instant coffee powder
0.00
ml
tbsp
Hot water
0.00
ml
tbsp
Hot water

Steps

1

For the bread dough; combine the flour, sugar, salt, milk powder, and instant yeast in the bowl of a stand mixer fitted with a dough hook, or in a large bowl
For the bread dough; combine the flour, sugar, salt, milk powder, and instant yeast in the bowl of a stand mixer fitted with a dough hook, or in a large bowl
Mark as completed

2

Add the lukewarm milk and mix until a rough dough ball forms
Add the lukewarm milk and mix until a rough dough ball forms
Mark as completed

3

Add the unsalted butter and knead for 10-15 minutes with the stand mixer, or approx 20 minutes by hand until smooth and elastic
Add the unsalted butter and knead for 10-15 minutes with the stand mixer, or approx 20 minutes by hand until smooth and elastic
Mark as completed

4

Roll into a ball, place in a bowl and cover with cling wrap
Roll into a ball, place in a bowl and cover with cling wrap
Mark as completed

5

Place the bowl in a warm spot to proof for 60-90 minutes, or until doubled in size
Place the bowl in a warm spot to proof for 60-90 minutes, or until doubled in size
Mark as completed

6

Once doubled in size remove the dough from the bowl and punch out any air
Once doubled in size remove the dough from the bowl and punch out any air
Mark as completed

7

Divide the dough into 8 equal pieces
Divide the dough into 8 equal pieces
Mark as completed

8

Flatten each piece and put a small square of butter (10g) in the center
Flatten each piece and put a small square of butter (10g) in the center
Mark as completed

9

Enclose the cubed butter by pinching the edges of the dough together and rolling it into a ball
Enclose the cubed butter by pinching the edges of the dough together and rolling it into a ball
Mark as completed

10

Place the dough balls on a baking sheet lined with parchment paper and cover them with cling wrap
Place the dough balls on a baking sheet lined with parchment paper and cover them with cling wrap
Mark as completed

11

Place the tray in a warm spot to proof for 30-60 minutes, or until almost doubled in size
Place the tray in a warm spot to proof for 30-60 minutes, or until almost doubled in size
Mark as completed

12

Meanwhile, preheat the oven to 180°C/355°F
Meanwhile, preheat the oven to 180°C/355°F
Mark as completed

13

To make the cookie topping, combine the instant coffee powder and hot water together in a small bowl, and set aside
To make the cookie topping, combine the instant coffee powder and hot water together in a small bowl, and set aside
Mark as completed

14

Combine the softened butter and sugar in a large bowl and whisk until smooth
Combine the softened butter and sugar in a large bowl and whisk until smooth
Mark as completed

15

Add the egg and whisk until well combined
Add the egg and whisk until well combined
Mark as completed

16

Add the slightly cooled coffee mixture and whisk until smooth
Add the slightly cooled coffee mixture and whisk until smooth
Mark as completed

17

Sift in the flour and mix until just combined
Sift in the flour and mix until just combined
Mark as completed

18

Transfer the batter into a piping bag fitted with a small round nozzle
Transfer the batter into a piping bag fitted with a small round nozzle
Mark as completed

19

Uncover the proofed buns and pipe swirls of the coffee topping over the top of the buns
Uncover the proofed buns and pipe swirls of the coffee topping over the top of the buns
Mark as completed

20

Then bake the buns for 15 minutes, or until cooked through
Then bake the buns for 15 minutes, or until cooked through
Mark as completed

21

Remove from the oven and cool for 5 minutes, then enjoy warm!
Remove from the oven and cool for 5 minutes, then enjoy warm!
Mark as completed

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