Coffee Cookie Buns, Aka Mexican Coffee Buns, Rotiboy (Copycat)

Jun 05, 2023June 5, 20230 1
Delicious Rotiboy Copycat recipe for Coffee Cookie Buns
in Bakery

Prep

45 min

Cook

20 min

Ready In

1 hour 5 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup water
1/2 cup bread flour
2 1/2 cups bread flour
2 1/4 teaspoons instant yeast
2 teaspoons caster sugar
3/4 - 1 cup warm water
1/2 cup caster sugar
1 teaspoon salt
4 tablespoons unsalted butter ( room temp )
1/2 teaspoon vital wheat gluten
1 1/2 eggs
2 crushed ice cubes
1 3/4 cups bread flour
1 tablespoon liquid honey
4 tablespoons powdered milk or 4 tablespoons dry buttermilk
3/4 cup salted butter , cut into 22 pieces ( that is a stick and a half of butter , place the cut pieces in freezer for 30-45 min . to firm )
6 tablespoons unsalted butter ( room temp )
1 cup minus 2 tbs icing sugar
4 teaspoons instant coffee
1 tablespoon hot water
1 1/2 eggs
2/3 cup all-purpose flour
2 tablespoons powdered milk

Nutrision Information

Servings Per Recipe
22
Calories
327
Sugar
17g
Fat
19g
Coffee Cookie Buns, also known as Mexican Coffee Buns or Rotiboy, is a popular bakery item in Malaysia, Singapore, and other parts of Asia. These buns are soft and fluffy, with a sweet coffee topping. This recipe is a copycat of Rotiboy, which originated in Malaysia. The buns are filled with butter and topped with a coffee-flavored crust, making them a perfect companion to your morning cup of coffee. Though these buns are best enjoyed fresh from the oven, they can be stored in an airtight container in the refrigerator for up to a week.

Instructions

1.To make the dough, mix 1/2 cup water and 1/2 cup bread flour. Cook in a microwave oven for 20 seconds. Stir well and cover with cling wrap. Cool to room temperature.
2.In a mixing bowl, combine 2 1/2 cups bread flour, 2 1/4 teaspoons instant yeast, and 2 teaspoons caster sugar. Mix well.
3.Add 3/4 to 1 cup warm water, 1/2 cup caster sugar, 1 teaspoon salt, 4 tablespoons unsalted butter, 1/2 teaspoon vital wheat gluten, and 1 1/2 eggs. Mix well with a dough hook.
4.Add the starter dough, 2 crushed ice cubes, 1 3/4 cups bread flour, 1 tablespoon liquid honey, and 4 tablespoons powdered milk. Knead for 15 minutes.
5.Add 3/4 cup salted butter, one at a time, kneading for 15 seconds between each addition. Knead for another 10 minutes. Cover and let it rise for 1 hour.
6.In a mixing bowl, cream 6 tablespoons unsalted butter with 1 cup minus 2 tablespoons icing sugar and 4 teaspoons instant coffee dissolved in 1 tablespoon hot water. Add 1 1/2 eggs, one at a time, followed by 2/3 cup all-purpose flour and 2 tablespoons powdered milk. Mix well.
7.Divide the dough into 22 pieces. Shape each into a ball and place on a lined baking tray. Flatten each dough ball and pipe the topping from step 6 on top. Rest for 10 minutes.
8.Bake for 17-20 minutes at 190°C. Brush with melted butter.
9.Enjoy your Coffee Cookie Buns!

PROS

This Rotiboy copycat recipe results in soft and fluffy buns with a fragrant coffee topping that is hard to resist.
Perfect for coffee and tea time.

CONS

This pastry is high in calories and sugar.
Enjoy in moderation as part of a balanced diet.

HEALTH & BENEFITS

This pastry is not particularly healthy, but it can be enjoyed as an occasional treat in moderation.
The vital wheat gluten in this recipe helps improve gut health by reducing inflammation and aiding in digestion.

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