KOPi BUN

It’s populary known ad ROTI BOY, the first huge bun i ate when i came to visit hubby in Singapore almost 15 years ago,  i was 7 months pregnant for Our first born then. The aroma of  coffee, the sweet foot, the attractive dome and that sweet brown blanket....oohhh its soo godd that tou can just eat it on its own. 

As the years passed, there are many names and versions of this huge bun from
Roti boy to rotipapa and rotimama but they slowly fade. Yet, one bakery still stands islandwide and its a must for us to grab a few pieces whenever we are in the vicinity. :-) 

Today, cravings kicked in and luckily, i still have the recipe i’ve been using the first time i made this several years back with my first stand mixer. Then,  I was not into blogging nor facebooking yet, nor publishing my created and tested recipes. I have to physically pick it out from my indeces of recipes 😅. 

So here it is —

Kopi Bun

Yields about 465g dough

And makes 8 buns about 58g each

Bread

1 3/4 c  bread flour

2 tbsp + 1 tsp white sugar/ caster sugar

1/2 tsp salt

1 1/2 tsp yeast

1 tbsp unsalted butter

1 egg

1/2 c fresh milk

Place all ingredients, except butter in a mixing bowl and mix into a rough dough.
Then add butter and knead into a smooth dough about at least 15 mins.
Proof for an hour or so until double.

Topping

1/4 bar unsalted butter

3 1/2 tbsp powdered sugar (make this 1/4c)

1 egg

1/4 c bread flour

15ml coffee (about 1 1/4 tsp granulated coffee dilluted in 1 tbsp hot water), use a stronger coffee if you have

Using a whisk, beat butter and sugar until pale and fluffy. Add egg and beat until combined. Add flour gradually and beat until well combined. Add coffee and beat well. You’ll get a paste. The texture should be smooth like a cake frosting. Spoon it into a pastry bag and refrigerate until ready to use.

Filling

50g or about 1/4 bar salted butter cut into 8 pcs

Assembly: 

When dough is ready, punch the dough and divide the dough into 58g buns each. Roll and place cubed butter at the center of the dough and bring the sides of the dough to seal. Let it rest for another hour.

Pre- heat oven to 175 degrees.
When ready, Place the topping by swirling the topping halfway☺️ on the bun.

Bake at 175degrees for 20 minutes

Ohhh that melted butter occupied the empty space is sooo good!