Roti Boy/coffee Bun/ Mexican Bun

Bread Ingredients

• 200gr high protein flour
• 50gr Medium protein flour
• 50gr sugar
• 5gr instant yeast
• 2 egg yolks
• 100 ml cold liquid milk
• 50gr Unsalted Butter, room temperature

Ingredients for filling

• Salted Butter/Cold Salted Butter Diced 10gr Each.

Topping Ingredients

• 100gr Unsalted Butter
• 70gr granulated sugar
• 1 egg
• 90gr medium protein flour / plain flour
• 1 pack of instant coffee/cappuccino, melted with 2 tsp of hot water
• 2 drops of Coffee Paste

How to make

• -Mix flour, sugar, and instant yeast, mix well.
• -Add the egg yolks and liquid milk little by little while kneading until smooth.
• -Add butter, knead again until elastic. Until the dough is smooth and smooth, round it and store it in a container covered with plastic wrap or a damp napkin, let it rest for about 60 minutes or until it has doubled in size (proofing 1).
• -Deflate the dough, knead again for a while, then divide the dough equally per 50gr. Leave it for another 10 minutes. Flatten the dough and fill with salted butter/salted butter, close and round. Arrange in a non-stick pan/lined with parchment paper/baking paper. Let stand 30 minutes for the second fermentation (proofing 2).
• -While waiting for the proofing process. Make the topping dough, beat the butter and powdered sugar until really smooth. Add beaten egg again, add flour. Finally, add the coffee liquid and coffee paste. Put it in a triangular bag / piping bag.
• -Heat the oven to 200c (me 180⁰c) (the oven must be hot when you put the bread).
• -After proofing 2, spray the topping in circles up to 3/4 of the surface of the dough.
• - Bake in the oven until the surface dries about 10-12 minutes.(me 15 minutes)
• -Serve while warm is more delicious
• -Can be stored in the refrigerator

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