Coffee Buns Recipe (aka RotiBoy, Papparoti, Kopi Roti)

🧂 Ingredients

• 6 tablespoon salted butter

  (cubed and frozen)
• 2 ½ cups bread flour

  (all-purpose flour works too!)
• 3 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast

  (or 3 teaspoons, each packet contains 2 ¼ teaspoons instant yeast)
• 1 cup milk

  (heated to between 100-105℉ (38-40 ℃))
• 2 large eggs

  (2 portions of 1 large egg each - beaten, at room temperature)
• ½ cup salted butter

  (2 portions of ¼ cup or 4 tablespoons each - softened, at room temperature)
• 1 tablespoon instant coffee

  (powder form, strong variety is recommended)
• 1 tablespoon water

  (hot - to dissolve the instant coffee)
• ¼ cup sugar
• ⅔ cup cake flour

Instructions

• 1 Start out with cubing 6 tablespoons of cold butter into 8 pieces (one for each
  roll). Place them onto a dish or into a storage container then chill in your
  freezer while making the coffee buns.
• 2 In a large mixing bowl or the bowl of your stand mixer, add the 2 ½ cups of
  bread flour with 3 tablespoons of sugar and 1 teaspoon of salt. Whisk to
  combine. Sprinkle the 1 tablespoon of instant yeast over the dry ingredients,
  then whisk to combine again.
• 3 Add in the 1 cup of heated milk and the first portion of 1 beaten egg then mix
  until the flour is fully incorporated into the wet ingredients and you have a
  wet, sticky dough.
  
  Cube the second portion of softened butter and add it to the wet dough. Mix to
  combine, then knead for about 5 minutes in a stand mixer or 10 minutes by hand.
  The dough should go from sticky to smooth and elastic as you knead it.
• 4 Cover your bowl with plastic cling film wrap or a damp kitchen towel and allow
  the dough to rise for about one hour, or until doubled in size.
• 5 Using your fingertips, gently press into the dough about halfway to 'punch' it
  down. Roll the dough out onto a floured working surface then cut into 8 equal
  portions (approximately).
• 6 Take a piece of the divided dough and flatten it into a disc shape. Place one of
  the eight frozen cubes of butter into the center of the disc of dough, then pull
  the edges around the butter and seal the dough in a roll shape. Place the shaped
  rolls onto a parchment paper-lined baking sheet, leaving plenty of space between
  the rolls (3-4 inches). Repeat until all of the rolls are ready.
• 7 Cover the shaped rolls again and allow them to proof. They should not quite
  double in size, usually between 30 minutes to an hour.
• 8 Dissolve the tablespoon of instant powdered coffee in an equal tablespoon
  portion of hot water. Set aside. *You can also use strong brewed coffee, but it
  needs to be STRONG and kind of thick (not runny or watery).
• 9 In a medium-size mixing bowl, cream together the ¼ cup softened butter and ¼ cup
  of granulated sugar. Add one beaten egg and whisk or mix until smooth. *You can
  add a tablespoon of the cake flour portion to keep the egg from curdling.
• 10 Add the dissolved coffee and mix until smooth again, then sift in the cake
  flour. Use a spatula and fold into the wet ingredients until just combined.
  *Move onto assembling the buns, or refrigerate the coffee cream topping if you
  need to set it aside.
• 11 Preheat your oven to 350℉ (175℃).
• 12 Transfer the coffee cream topping to a piping bag or to a plastic storage bag
  and snip a small corner off for piping the buns. In a coiled pattern, start at
  the top center of each bun and pipe outward in rings. Continue until
  approximately ½ to ⅔ of the bun is covered with the topping.
• 13 Bake the assembled coffee buns for 15 minutes, then remove from the oven and
  allow the buns to cool on the baking sheet for 5 minutes before transferring to
  a wire cooling rack. The cookie topping will crisp up within about 10 minutes of
  cooling/removing from the oven.
• 14 You can serve the buns while still warm or once cooled.

Nutrition Info