Rotiboy coffee buns are known for their fluffy texture, filled with generous butter and topped with a crunchy coffee cookie crust. This distinctive combination creates a pleasing contrast between the soft inside and the crunchy outside.

While the original recipe is closely guarded, it can be replicated by following the general principles of bun making. Here's my version, which tastes almost identical to the original Rotiboy coffee bun.

Rotiboy is a well-known Malaysian bakery chain famous for its "Rotiboy" bun, also known as the Mexican coffee bun. Established in April 1998 in Bukit Mertajam, Penang, by Hiro Tan, the name "Rotiboy" means "breadboy" in Malay, which was inspired by a playful nickname in the founder's family.

=======================================
Recipe:
(Please download the recipe and read the full details at [ Ссылка ] )

Ingredients for the dough:
200g bread flour
40g castor sugar
1/8 tsp salt
35g milk powder
7g instant yeast
90g water
1 egg
20g unsalted butter

Ingredient for the filling:
60g salted butter

Ingredients for the topping:
60g unsalted butter
60g castor sugar
1 egg
3 tsp instant coffee powder
1 tbsp boiling water
80g regular flour


Method:
Prepare the dough:
- Combine bread flour, salt, milk powder, castor sugar, dry yeast, egg, and water in a large bowl.
- Knead the dough for 4 minutes or until it comes together. Add the softened butter.
- Continue kneading for another 8 minutes or until the dough passes the window pane test
- Let it proof at a warm place until it doubles in size.

Wrap the butter (filling) inside the dough:
- Prepare six portions of 10 grams of butter, shape them into round balls, and freeze them.
- Once the dough has doubled in size, divide it into six equal portions. For each small portion, further divide them into small and large pieces.
- Encase each frozen butter cube within a small piece of dough, keeping the seam side facing up.
- Roll out the larger portion to a round shape and place it on top of the smaller dough.
- Completely wrap the smaller dough using the larger dough, with the seam of the larger dough tucked underneath.
- Cover the buns and set them aside to rise until they double in size again.

Make the coffee topping and bake the buns:
- Dissolve the instant coffee powder in a tablespoon of hot water.
- Whip the unsalted butter and sugar until the mixture becomes light and fluffy.
- Add the beaten egg and the coffee mixture. Mix until homogeneous.
- Add the regular flour and gently combine without overdoing it.
- Transfer the mixture to a piping bag and seal the bag.
- Preheat the oven to 180°C/355°F. Pipe a layer of the topping on top of the buns, covering at least the top two-thirds of the dough. Fill in any gaps in the topping.
- Bake the buns until the topping has formed a crisp crust, which takes around 20 minutes.

=======================================
Website: [ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]
[ Ссылка ]

свернуть