Learned from past experience that my bread attempt didn’t came to satisfaction, I searched for other recipes and more tips from many other bloggers. During the research I stumble on this recipe of Roti Boy Wannabe (this recipe was found from here) and I know I just have to give this a try because I love sweet bun and coffee, even better if you can combine the two in one 🙂
I was very happy with the result, the bun is soft and smelled amazing, in fact my whole apartment smelled great! My only complain was that the crust topping only stay crunchy while it is fresh out of oven and turned soggy once it is cooled. Would I use this recipe again? YES, of course! I have since made three batches of this recipe on separate occasions. Also when I made this first time, I didn’t pipe the topping properly and there were gaps between the circles, hence didn’t cover the whole bun after baked.
So, here go the recipe:
- 400 gr bread flour
- 200 all purpose flour
- 120 gr sugar
- 1 sachet of yeast (about 7 grams)
- 2 tablespoons of milk powder (I omit this)
- 3 egg yolks
- 1 teaspoon salt
- 75 gr butter
- 300 ml warm water
Filling: 50 gr salted butter, freeze and cut up to 10 small cubes
- 50 gr butter
- 40 gr castor sugar
- 38 gr egg, mix well
- 1 teaspoon of instant coffee mixed with 1 teaspoon of warm water
- dash of cinnamon (can be omitted if preferred)
- 50 gr all purpose flour
- Mix yeast to 150 ml of warm water and add half teaspoon of sugar, mix well, set aside for 15 minutes
- Mix all dry ingredients of the bread in 1 big bowl, then add in the egg yolks. Use mixer to blend well while slowly add in the remaining of warm water and yeast mixture. Then add in salt and butter and keep mixing until the dough turns elastic.
- Cover with warm cloth and let aside in warm place for about 30 minutes – 1 hour. Once the dough has doubled in size, punch it to let go of the air and divide into portions of 40 grams each. For each portion, flatten the dough, place 1 cube of frozen butter in the middle and close up the dough.
- Place the buns on buttered pan and let still for another 45 minutes until double in size again
- For topping: mix butter and sugar until fluffy, add in eggs and coffee mixture, fold in the flour and dash of cinnamon. Then put in a piping bag and place in the fridge, while waiting for the dough to be doubled in size.
- Once the dough is ready, pipe the topping mixture on top of the buns in spiral starting from the middle to the side. Bake on preheated oven at 200 degrees Celsius for about 12 minutes or until golden or the topping crispy.