Thursday, March 26, 2009

Coffee Bun

Some say "roti boy" some say "mexican bun", whatever it is, I must say it's delicious! I think everyone will hardly resist the coffee smell when it's about to come out from the oven. For me, it is.
The buns are super soft and I didn't feel I've eaten two of it in a short time. I hardly tell the difference of the commercial one with these buns. Yes, we can get this kind of bun easily everywhere but I just feel good to make it myself and it's as good as the commercial one! Try it out!
(Recipe for 10 little buns)
For the dough:
250g bread flour
38g caster sugar
3g salt
4g yeast
1/2 beaten egg
135g fresh milk
30g butter
For the filling:
100g butter (softened)
1/4 teaspoon vanilla extract
35g brown sugar
For the topping:
50g butter
40g icing sugar
38g beaten eggs
1 teaspoon granulated coffee dissolve with 1 teaspoon water
pinch of cinnamon powder (optional)
50 plain flour
How I made it:
  1. For the filling, using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. Add in the vanilla extract for the final beating. Place the mixture into the fridge until it harden. Divide the harden mixture into 10 portions and sit in the fridge until ready to use.
  2. For the toppings, beat the softened butter with icing sugar until everything well combine. Gradually add in beaten eggs then the coffee mixture. Add in pinch of cinnamon powder with the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.
  3. For the dough, knead all the ingredients together except butter. When the dough become a smooth dough add in butter and continue the the kneading process until the dough become smooth and elastic but not sticky. I used a standing kneading mixer to knead for approximately 30 minutes at speed 2.
  4. Divide the dough into 10 little doughs and shape it into round ball shape. Let it rest for 15 minutes before add in the filling.
  5. Roll out each doughs to a flat disc and add the butter filling. Seal it tightly. (make sure you seal it tightly otherwise it will split out during baking)
  6. Place each doughs on a baking tray, make sure they sit a part from each other because they might stick to each other during the baking. Cover the doughs with cling film and proof for 50 - 60 minutes.
  7. Before the doughs place into the oven, pipe out the filling in a spiral start from the top center of each buns. Bake for 12 minutes at 200'C preheated oven.