Coffee Cookie Buns Aka Mexican Coffee Buns Rotiboy Copycat

Description

Prep time includes resting/rising.
Also a copycat of pappa roti.
These are delicious and so different- not really mexican, they are from malaysia. It is like a thin coffee butter cookie spread over the bun. When you bite into these the outside is crisp while the inside is soft and buttery.

I have been told you can freeze the cooked buns and heat in an oven for 10-12 min.(never tried this)–the texture does end up being more chewy/dense after the first day (still tastes good)–so i halve the recipe if i know they won't get eaten by the next morning. Or refrigerate half the dough to use the next day.

The outer crust will go soft after a while–if the buns are room temperature, heat in oven for about 4-5 minutes and then take out and wait a minute or two and it crisps up again.

You may need extra bread flour in the final dough when kneading if too sticky…add a tbs at a time. This recipe is converted from metric to us measurements so it is not always easy to get exact.

Ingredients

• Water
• Bread Flour
• Instant Yeast
• Caster Sugar
• Warm Water
• Salt
• Unsalted Butter
• Vital Wheat Gluten
• Eggs
• Ice Cubes
• Liquid Honey
• Powdered Milk
• Salted Butter
• Icing Sugar
• Instant Coffee
• Hot Water
• All-purpose Flour

Instructions

1. Pre-dough:
2. Heat water on stove over high heat until hot
3. Turn heat down to low and add flour and stir till well combined
4. Place in bowl, covered with plastic wrap and leave in refrigerator for at least 2 hours
5. Sponge:
6. Add all ingredients in a large mixing bowl and knead for 6 minutes
7. The dough should be a very soft dough–it is ok if it is sticky
8. Shape into a ball, and cover bowl with plastic wrap or damp kitchen towel and leave to rest in a warm place for 90 minutes to rise
9. Final dough:
10. Combine the pre-dough mixture to the sponge dough and knead for 30 seconds
11. Add the caster sugar, salt, milk powder, and vital wheat gluten and knead another 30 seconds
12. Add the eggs, honey, and crushed ice and knead for a minute
13. Add the bread flour and knead for a minute
14. Add the butter and knead for about 10 minutes until elastic–you may need to add bread flour if its too sticky
15. Add a tbs at a time
16. I once needed none extra, but another time i actually had to add about 1 / 4 cup more bread flour
17. Its ok if it is slightly sticky
18. I learned one trick to kneading dough when it is still a bit sticky — knead for about 30 seconds, then pick up the ball of dough and throw it down hard in the mixing bowl or on the counter you are kneading on
19. Pick it up and throw it down hard again like this 3-4 times
20. Then knead for a 30seconds to a minute and do the picking up and throwing down process again
21. After 4-5 times the dough does end up being less sticky
22. Shape into a ball, place back into the mixing blowl and cover with plastic wrap or damp towel and let it rest for 10 minutes
23. Grease your hands with some butter or oil, and divide the dough into 22 pieces
24. Now it is time for the salted butter filling
25. Shape a piece into a ball, flatten a bit, and add a piece of butter
26. Pinch the dough over the butter and roll back into a ball
27. Flatten to 1 / 2 inch and place on baking sheet lined with parchment paper –keep each bun about 2-3 inches apart
28. Cover with damp kitchen towel and leave to rest / rise for 45-50 minutes
29. About 15 minutes before it is done resting / rising, pre-heat your oven to 350f
30. While resting / rising, prepare the topping:
31. Dissolve the instand coffee with the hot water
32. With an electric mixer on low, beat the butter, icing sugar and coffee for 30 seconds to a minute till mixed and smooth
33. Add the eggs and beat for another 30 seconds
34. Add the flour and milk powder slowly and beat on low for 30 seconds and then on high for another minute or so until mixed well
35. Take a piping bag fitted with a round or star shaped nozzle and fill with the filling mixture
36. Pipe the filling on top of each bun in a twirly circular pattern
37. Do not use a plastic zippy bag as a piping bag — i tried this the first time i made these and the bag burst while piping
38. I tried another zippy bag again and it burst again
39. So i spread the topping as best i could with a spoon and then went out and bought a piping bag the next time i made these
40. You can also find tutorials online how to make a piping bag with parchment paper if you do a search for it
41. Bake for around 18 min, or until lightly golden brown
42. Take out and place on cooling rack — but you only need to let them rest there for a minute or two — the topping will still be slightly soft, but will get more crisp as it sits outside the oven
43. Eat while still hot / warm! yumm yumm