Coffee Bun

When Coffee bun aka Roti boy made it's debut in Malaysia a few years ago, it surely did create a buzz around the many bakeries and needless to say we were in the bee line too. 
My boys and hubby simply love the crispy crusted coffee topping  bun. Unfortunately one of these bun is never never enough for each one of us.

I made these lovely buns for our snack and boy was it  soft and delicious.  
I'm definitely baking this bun again.  
from here. 

Coffee Topping Ingredients

200 g softened butter
160 g icing sugar
3 lightly beaten eggs
2 tbsp instant coffee dissolved in 1 tbsp water
a pinch of ground cinnamon
200 g flour

Method

Beat the butter and sugar until the mixture is light and fluffy. Gradually beat in eggs. Mix in coffee. Sift flour onto mixture and mix until combined. Refrigerate the mixture.

Sweet Bun Dough Ingredients

500 g bread flour
20 g milk powder
75 g Castor sugar
6 g salt
8 g instant yeast
1 lightly beaten egg
270 g water
60 g softened butter

Method

1. Mix flour, milk powder, sugar and salt in mixer on low speed 1 min.

2. Add in yeast, egg and water. Mix on low speed for 1 minute, then medium speed for 8 minutes.

3. Add butter and mix for 5 minutes more on medium speed until a soft, smooth and elastic dough forms.

4. Remove dough from mixing bowl and shape into a ball.

5. Divide the dough into 55 gram portions. Roll each portion in to a ball and then cover and set aside for 10 minutes.

6. Flatten a ball of dough and place a 10 gram cube of butter into the centre of the dough.

7. Gather the edges and pinch to seal. Pat into shape and place on a greased baking tray. Proof the buns for 45 minutes.

8. Preheat oven to 200*C.

9. Scoop the topping mixture into a piping bag and pipe the topping in a spiral pattern onto the buns.

Bake for 12-15 minutes or until the buns are lightly brown.

Jue