Delicious Coffee Buns: A Step-by-Step Guide
Delicious Coffee Buns: A Step-by-Step Guide
How to Make Coffee Buns (Rotiboy Style) for an Afternoon Treat
Hello everyone, welcome to ‘Dessert at 4 p.m.’ Today, we’re making delightful coffee buns with a wonderful mocha aroma! These buns, also known as Rotiboy buns, are famous for their delicious fillings like cream cheese, butter, or custard. I’ve decided to fill mine generously with a creamy custard today. If you have any questions about this recipe, feel free to leave a comment below!
Dough Ingredients- Strong flour 210g
- Cake flour (or soft flour) 50g
- Egg 1 large
- Milk 110ml
- Sugar 38g
- Salt 4g
- Active dry yeast 4g
- Unsalted butter (softened) 30g
Cooking Instructions
Step 1
Let’s start by making the dough. In a mixing bowl, combine the sifted strong flour and cake flour. Add the milk, salt, sugar, dry yeast, and egg. Mix everything together gently until just combined.
Step 2
Once the dough begins to come together, add the softened butter. Continue mixing (by hand or with a stand mixer) until the dough is smooth and elastic, with a well-developed gluten structure. This usually takes about 20 minutes.
Step 3
Place the kneaded dough in a greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it undergo its first proof in a warm place for about 80 minutes, or until it has doubled in size.
Step 4
After the first proof, gently punch down the dough to release the gas. Divide it into portions of approximately 45g each and shape them into smooth balls. Letting them rest briefly will make them easier to handle.
Step 5
Now, let’s prepare the coffee topping. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Then, gradually add the egg, mixing well after each addition until fully incorporated and creamy.
Step 6
Add the sifted cake flour to the creamed butter mixture. Mix gently with a spatula until just combined and no dry flour streaks remain. Be careful not to overmix. Once the flour is incorporated, add the milk and mix until smooth.
Step 7
Finally, stir in the coffee flavor extract until evenly distributed. Transfer the coffee topping mixture into a piping bag and refrigerate it while you prepare the filling. (If using instant coffee, dissolve it in a small amount of hot water, let it cool, and then add it).
Step 8
It’s time to make the custard filling. In another bowl, whisk together the custard powder mix and milk until smooth and free of lumps. Continue whisking until you achieve a creamy consistency for your filling.
Step 9
Take the dough balls you divided earlier (about 45g each), flatten them slightly, and generously spoon in the prepared custard filling. Carefully seal the edges of the dough to enclose the filling completely.
Step 10
Place the filled dough balls onto a baking sheet lined with parchment paper, ensuring they have some space between them. Cover them with plastic wrap or a damp kitchen towel and let them undergo their second proof in a warm place for about 40 minutes, until they are puffy.
Step 11
Once the second proof is complete and the buns look nicely puffed up, pipe the prepared coffee topping over each bun in a zigzag pattern. Aim for an even layer.
Step 12
Finally, bake your coffee buns in a preheated oven at 185°C (365°F) for approximately 13-15 minutes. Keep in mind that oven temperatures can vary, so keep an eye on them and adjust the baking time and temperature as needed until they are golden brown and cooked through. Enjoy your delicious homemade coffee buns!
