Roti Boy is a well known food chain famous all over Asia, including Indonesia where I grew up. They are famous for selling this sweet bun with butter filling and coffee topping. It taste so good and best eaten when it's warm fresh out of the oven. Well, any bread is best eaten when it just came out of the oven. That's the reason I bake breads in addition to save some $$.
First thing first, make the dough then divide the dough to about 12 small buns:
Pipe it on top of the bun in spiral pattern:
Bake at preheated 350 degree oven:
15 minutes later... Voila!
Roti Boy / Mexican Coffee Bun
Yield: about 10 buns
Prep time: 20 MCook time: 15 MTotal time: 35 M
sweet coffee bun
Ingredients:
For water roux (tanzhong) ingredients:
- 30 grams bread floor
- 70 millimeter water
- 70 millimeter whole milk
For the bun:
- 150 ml warm milk
- 2 teaspoons yeast
- 350 grams bread flour + more for dusting
- 40 grams sugar
- a pinch of salt
- 1 egg - lightly beaten
- 25 grams butter - at room temperature
For the filling:
- 1/2 cup of butter softened at room temperature
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
For the topping:
- 50 grams butter - at room temperature
- 40 grams powdered sugar
- 1 egg
- 2 teaspoons instant coffee powder
- dash of ground cinnamon
- 40 grams all purpose flour
Instructions:
- To make the filling: beat butter in the mixer on medium speed with paddle attachment for about 3 minutes then blend in vanilla essence and honey. Refrigerate the mixture until firm. Divide mixture into 8 grams portion.
- To make the water roux (tanzhong):
- Place flour and milk in a small pan the pan. Heat the pan over low to medium heat
- Cook while whisking constantly until the mixture is thicken, about 3-5 minutes.
- Let it cooled
- To make the bun: Place the warmed milk and yeast inside the bread maker or kitchen aid. Leave it for about 2 minutes before dumping the rest of the ingredients including water roux (tanzhong) inside. Set on dough cycle (or kitchen aid with a dough hook attachment set at speed 1 for 30 minutes).
- Cover the mixing bowl with a cloth napkins then leave it in a warm place. I put mine inside a preheated 200 degree Fahrenheit oven, turn it off. Let the dough proof inside the warm oven for one hour.
- Dust your working space with flour, Punch the air out, divide the dough into 10-12 portion (about 55 grams each bun), knead and shape each one into a ball.
- Take one portion, flatten it out with hand or rolling pin. Place the butter filling mixture then gather the edge and pinch to seal. Place them on a baking tray lined with parchment paper. Let it proof for another hour in a warm place.
- To make the topping: Beat the butter and powdered sugar in electric mixer with paddle attachment on medium speed for five minutes or until the mixture is light and fluffy. Gradually beat in the egg and instant coffee powder. Stir flour into the mixer then mix on low speed until combined.
- Place the topping mixture inside a plastic / Ziplock bag, cut about 1 cm on one end then pipe it in spiral pattern on the bun.
- Bake in the preheated 350 degree Fahrenheit oven for 15-17 minutes.
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