A. Coffee Topping - cream butter and sugar until the mixture is light and fluffy. Then add beaten eggs. Mix again. Next, add coffee essence & ground cinnamon. Stir to combine. Then, Sift in flour and mix until well-combined. Youll have a paste. Transfer this mixture to a pastry piping bag with round tip attached to it. Into the fridge until ready to use.
B. Filling #1 - cube salted butter and keep in the fridge before using.
C. Filling #2 - cream butter, sugar & pinch of salt. Keep in the fridge before using. Scoop generous amount of this mixture onto flatten dough (if using) & seal neatly.
D. For the Bun - In a bowl, mix yeast, egg, water and sugar. Leave to proof for 5-10mins. Next, Place flour, milk powder and salt in a bowl of a stand mixer with attached dough hook. Add proofed yeast mixture. Mix until well combined using low speed. Then, add butter and mix for another 5 minutes until dough is soft and pliable.
Remove dough from mixing bowl and keep kneading by hand for another 10mins until dough is stretchy and not breaking when stretched. (Refer to my previous Roti Boy recipe's note on how to check if dough is ready). cover dough & let it rest for 30mins or double in size.
Divide dough into equal portions. I like mine small for kids lunch box, so my balls weigh around 45g each. Lightly Roll each portion into a ball. Do not press or knead dough so much at this point. Then cover and set aside for 10 minutes.
After 10mins, Next, flatten each dough and place a cube of hard butter into the center of the dough. Gather the edges and pinch to seal. Lightly roll buns into balls and place on a greased baking tray. Proof buns for at least 45 minutes. Cover with greased cling film.
10mins before baking, preheat oven to 160-170C.
Next, pipe the topping in a spiral pattern onto the buns. Bake at 160-170C for 15 minutes or until the buns are lightly brown. Note: different oven has different temperature so adjust oven accordingly when baking. Serve warm.
