Coffee Buns

(Roti Buns)

Ingredients:

FILLING:

• 7 tablespoons (100 g) butter, softened

• 1/4 teaspoon pure vanilla extract
• 1/8 cup (35 g) brown sugar

TOPPING:

• 7 tablespoons (100 g) butter, softened

• 3/4 cup (80 g) powdered sugar, sifted
• 1 extra large egg, lightly beaten
• 1 tablespoon instant coffee powder
• 1/2 tablespoon hot water
• 1-1/2 cup (100 g) all-purpose flour

DOUGH:

• 2 cups (250 g) bread flour, sifted

• 1-1/2 tablespoons (10 g) powdered dry milk, sifted
• 1/4 cup (37.5) white sugar
• 1/2 teaspoon (3 g) salt
• 1 teaspoon (4 g) yeast
• 1 egg, slightly beaten
• 1/2 cup (135 g) water or milk (do not use powdered milk if using milk)
• 2 tablespoons (30 g) butter, softened

Directions:

For the filling: Beat butter in electric mixer on medium speed with paddle attachment for
3 minutes. Blend in vanilla and brown sugar. Spoon mixture into a bowl and refrigerate
until firm. Divide mixture into 1" balls. Keep refrigerated until ready to use.

For the topping: Beat butter and powdered sugar in mixer on medium speed with paddle
attachment until mixture is light and fluffy, about 5 minutes. Dissolve the 1 tbsp coffee
powder in 1/2 tbsp hot water. Gradually beat in the egg and coffee in mixture. Sift all-
purpose flour onto mixture and mix on low speed until combined. Refrigerate until ready

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to use. (Take it out of the refrigerator and leave out for 5 minutes before you use the
topping).

For the dough: Sift together bread flour, white sugar, powdered milk (if using water
instead of milk) and salt. Mix in electric mixer with dough hook for 1 minute. Mix in
yeast. Add water (or milk) and egg. Mix on low speed for 1 minute. And then mix on
medium speed for 8 minutes, use a spatula as needed to scrape bowl. Add the butter and
mix until a soft, smooth and elastic (not sticky) dough forms, about 5 minutes. You may
add bread flour as needed. Remove dough and shape into a ball. Divide dough into 6-7
equal portions (about 73 grams each). Roll each portion into a ball. Cover and leave to
rest for 10 minutes.

To assemble: Flatten a ball of dough with the palm of your hand. Place a ball of filling in
the center of the dough. Gather the edge and pinch to seal. Make sure you seal well or the
filling will leak out during baking. Pat into shape and placed in a baking sheet with
parchment paper or silicon mat. Repeat with remaining portions of dough. Place each bun
about 3 inches apart on tray. Cover and let it rise (proof) for 45 minutes until almost
double in size.

Preheat oven to 400 degrees F (200 degrees C). Pipe the topping (make sure it's been out
of the refrigerator for at least 5 minutes for ease of piping) on the buns in a spiral, starting
from the center. Bake for 12 to 15 minutes or until buns are lightly brown.

Link: http://kraftibakes.blogspot.com/2011/03/coffee-buns-aka-roti-buns.html

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