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so.haesoo
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Nino's Home Coffee Buns (Rotiboy Style)
Indulge in the aromatic delight of homemade coffee buns, inspired by the popular Rotiboy and Papparoti. These buns feature a soft, fluffy bread base filled with a rich butter core, crowned with a crispy, fragrant coffee-infused cookie topping. Perfect for breakfast, a snack, or alongside your favorite coffee.
#Coffee bun
#Rotiboy
#Paparoti
#Coffee
#Baking
#Home baking
#Bread
#Pastry
#Sweet
#Dessert
#Snack
Freshly baked coffee buns with crisp topping
Recipe Information
30m
Prep Time
20m
Cook Time
3h 20m
Total Time
10
Servings
Medium
Asian Bakery
English
Nutrition (per serving)
320
Calories
8g
Protein
40g
Carbs
15g
Fat
A close-up of the delicious coffee bun
Ingredients
Servings: 10
๐ก Tip: Check off ingredients as you add them to keep track of your progress!
Coffee buns arranged on a baking sheet
Instructions
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- In a large bowl, combine flour, sugar, salt, and yeast for the bun dough. Add warm milk and egg, then mix until a shaggy dough forms. Knead for 5-7 minutes.10m
Preview10mPreviewIn a large bowl, combine flour, sugar, salt, and yeast for the bun dough. Add warm milk and egg, then mix until a shaggy dough forms. Knead for 5-7 minutes. - Add the softened unsalted butter to the dough and knead for another 5-10 minutes until the dough is smooth, elastic, and passes the windowpane test.10m
Preview10mPreviewAdd the softened unsalted butter to the dough and knead for another 5-10 minutes until the dough is smooth, elastic, and passes the windowpane test. - Place the dough in a lightly oiled bowl, cover, and let it proof in a warm place for 60-90 minutes, or until doubled in size.1h 30m
Preview1h 30mPreviewPlace the dough in a lightly oiled bowl, cover, and let it proof in a warm place for 60-90 minutes, or until doubled in size. - Punch down the proofed dough, divide it into 10 equal pieces (approx. 45-50g each), and roll each piece into a ball. Flatten each ball and place a cold 10g piece of butter in the center, then seal the dough around the butter.15m
Preview15mPreviewPunch down the proofed dough, divide it into 10 equal pieces (approx. 45-50g each), and roll each piece into a ball. Flatten each ball and place a cold 10g piece of butter in the center, then seal the dough around the butter. - Arrange the filled buns on a baking sheet, cover loosely, and let them proof again for 30-45 minutes until noticeably puffy.45m
Preview45mPreviewArrange the filled buns on a baking sheet, cover loosely, and let them proof again for 30-45 minutes until noticeably puffy. - While the buns are proofing, prepare the coffee topping. In a bowl, cream softened butter and powdered sugar until light and fluffy. Beat in the small egg, then gradually add the flour and dissolved instant coffee, mixing until smooth.10m
Preview10mPreviewWhile the buns are proofing, prepare the coffee topping. In a bowl, cream softened butter and powdered sugar until light and fluffy. Beat in the small egg, then gradually add the flour and dissolved instant coffee, mixing until smooth. - Transfer the coffee topping mixture to a piping bag. Once the buns have finished their second proof, pipe the topping in a spiral pattern onto the top of each bun, covering about two-thirds of the surface.5m
Preview5mPreviewTransfer the coffee topping mixture to a piping bag. Once the buns have finished their second proof, pipe the topping in a spiral pattern onto the top of each bun, covering about two-thirds of the surface. - Preheat your oven to 180ยฐC (350ยฐF). Bake the coffee buns for 15-20 minutes, or until golden brown and the topping is crisp.20m
Preview20mPreviewPreheat your oven to 180ยฐC (350ยฐF). Bake the coffee buns for 15-20 minutes, or until golden brown and the topping is crisp. - Remove from the oven and let cool slightly on a wire rack before serving. The aroma will be incredible!5mPreview5mPreviewRemove from the oven and let cool slightly on a wire rack before serving. The aroma will be incredible!
๐ก Tip: Click on any step to mark it as completed and track your cooking progress!