Coffee Buns (Kopi Roti)
Ultra pillowy soft coffee buns with heavenly buttery goodness and just the right amount of coffee to tease and wake your senses!
Servings: 8 buns
- 2 ½ cups bread flour -presifted
- 3 tablespoons caster sugar - or granulated sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 220 ml lukewarm milk
- 1 large egg -beaten
- 60 grams unsalted butter -softened
- 80 grams butter -cut into 8 cubes and frozen. See NOTE 1
COFFEE CARAMEL TOPPING:
- 1 tablespoon strong instant coffee powder - See NOTE 2
- 1 tablespoon hot water
- 60 grams unsalted butter -softened at room temperature
- ¼ cup caster sugar -or granulated sugar
- 1 large egg -room temperature. See NOTE 5
- 1 teaspoon dutch-processed cocoa powder -optional
- ⅔ cup cake flour See NOTE 3
TO MAKE THE DOUGH:
In a large bowl, mix together bread flour, sugar, and salt. Then sprinkle instant yeast and mix again.
Pour in lukewarm milk and add the beaten egg. Mix for a minute until a sticky dough forms. Add the softened butter and fold it into the dough with your hands until well combined. It will be very greasy in the beginning. As you knead the dough in the bowl, it will be less and less greasy or sticky. Knead for about 10-12 minutes or until the dough becomes smooth and elastic.
Cover the bowl with a plastic wrap and let the dough rise until it almost doubles in size.
Gently punch down the dough and tip it on a flour surface. Cut the dough into 8 equal parts.
Take one a piece of the dough and shape it in a small disk. Place a cube of frozen butter in the middle and enclose it by pulling the seams of the dough over and around it. Shape into a ball and place on baking sheet lined with parchment paper. Let at least 3-inch space around each buns as they will expand during the second rising and while baking.
Cover the shaped buns with kitchen towel and let them rise until they almost double in size. Meanwhile prepare the coffee buttercream topping.
COFFEE BUTTERCREAM TOPPING (while waiting for the dough to rise)
In a small bowl, dissolve the coffee powder in hot water. Set aside.
In a bowl, cream the butter and sugar using a whisk or hand mixer (low speed). Add the egg and whisk until smooth but not frothy. Add the cocoa powder and mix again. Pour in the dissolved coffee and mix until well blended.
Sift the cake flour while adding it to the mixture. Fold in using a spatula until well combined. Transfer the mixture in a piping bag or a sandwich bag and cut a small opening.
ASSEMBLE AND BAKING
Preheat oven to 180°C/ 355°F.
Pipe a layer of coffee buttercream on top of each bun, in a coil-like pattern. Starting from the center going out until the top half is fully covered.
Bake the buns for 15 minutes. Turn of the heat and leave the buns in the oven for another 10 minutes. Take them out and transfer to a cooling rack.
Serve the buns while still warm and enjoy with a cup of hot coffee or tea or chocolate.
NOTE 1: Remember to freeze the butter for the filling after cutting them into cubes. This will ensure that they do not melt into the dough before baking.
NOTE 2: You can also use brewed coffee from ground coffee. Just make sure it is strong and not too watery, use about 1 ½ tablespoon.
NOTE 3: If you do not have cake clour, just make one. Take a cup of all-purpose flour, and remove 2 tablespoons of it. Replace the 2 tablespoons with corn starch. Mix very well. Take ⅔ cup of this for the recipe.
NOTE 4: If you are not going to use the coffee topping immediately or it is too warm in your kitchen, refrigerate it so it will not melt. If you use it soft and melt as soon as you put the buns in the oven, the chances for a nice thick crispy top is lesser.
NOTE 5: Make sure that the egg is at room temperature to prevent curdling when it is added to the creamed butter.
Calories: 428kcal | Carbohydrates: 49g | Protein: 8g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 385mg | Potassium: 120mg | Fiber: 1g | Sugar: 12g | Vitamin A: 699IU | Calcium: 48mg | Iron: 1mg