Coffee Buns (Kopi Roti)
User Reviews
5
Coffee Buns (Kopi Roti)
Description
This Coffee Buns (Kopi Roti) recipe begins with a yeast-leavened bread dough enriched with butter and egg, kneaded until smooth and elastic. The dough is portioned, filled with frozen butter cubes, and shaped to encase the filling, which melts during baking to create a buttery core.
The topping combines instant coffee dissolved in water, butter, sugar, egg, cocoa powder, and cake flour to form a caramelized coffee-flavored crust that crisps as it bakes. This adds a distinctive bitter-sweetness complementing the soft, rich bun beneath.
The buns require careful layering of textures and ingredients to achieve the characteristic contrast between a tender, buttery inside and a crunchy coffee caramel topping. Serving is best fresh from the oven or warmed slightly.
Freezing the butter cubes prevents premature melting in dough shaping. The coffee topping mixture benefits from refrigeration if the kitchen is warm or the topping is prepared in advance, helping it maintain structure and creating a thicker, crispier crust during baking.
Ingredients
DOUGH:
- 2 ½ cups bread flour -presifted
- 3 tablespoons caster sugar - or granulated sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 220 ml milk lukewarm
- 1 large egg -beaten
- 60 grams butter softened, unsalted
FILLING:
- 80 grams butter -cut into 8 cubes and frozen. See NOTE 1
COFFEE CARAMEL TOPPING:
- 1 tablespoon instant coffee powder See NOTE 2, strong
- 1 tablespoon water hot
- 60 grams butter softened at room temperature, unsalted
- ¼ cup caster sugar -or granulated sugar
- 1 large egg -room temperature. See NOTE 5
- 1 teaspoon cocoa powder optional, Dutch-processed
- ⅔ cup cake flour See NOTE 3
Instructions
TO MAKE THE DOUGH:
- In a large bowl, mix together bread flour, sugar, and salt. Then sprinkle instant yeast and mix again.
- Pour in lukewarm milk and add the beaten egg. Mix for a minute until a sticky dough forms. Add the softened butter and fold it into the dough with your hands until well combined. It will be very greasy in the beginning. As you knead the dough in the bowl, it will be less and less greasy or sticky. Knead for about 10-12 minutes or until the dough becomes smooth and elastic.
- Cover the bowl with a plastic wrap and let the dough rise until it almost doubles in size.
- Gently punch down the dough and tip it on a flour surface. Cut the dough into 8 equal parts.
- Take one a piece of the dough and shape it in a small disk. Place a cube of frozen butter in the middle and enclose it by pulling the seams of the dough over and around it. Shape into a ball and place on baking sheet lined with parchment paper. Let at least 3-inch space around each buns as they will expand during the second rising and while baking.
- Cover the shaped buns with kitchen towel and let them rise until they almost double in size. Meanwhile prepare the coffee buttercream topping.
COFFEE BUTTERCREAM TOPPING (while waiting for the dough to rise)
- In a small bowl, dissolve the coffee powder in hot water. Set aside.
- In a bowl, cream the butter and sugar using a whisk or hand mixer (low speed). Add the egg and whisk until smooth but not frothy. Add the cocoa powder and mix again. Pour in the dissolved coffee and mix until well blended.
- Sift the cake flour while adding it to the mixture. Fold in using a spatula until well combined. Transfer the mixture in a piping bag or a sandwich bag and cut a small opening.
ASSEMBLE AND BAKING
- Preheat oven to 180°C/ 355°F.
- Pipe a layer of coffee buttercream on top of each bun, in a coil-like pattern. Starting from the center going out until the top half is fully covered.
- Bake the buns for 15 minutes. Turn of the heat and leave the buns in the oven for another 10 minutes. Take them out and transfer to a cooling rack.
- Serve the buns while still warm and enjoy with a cup of hot coffee or tea or chocolate.
Notes
- Freeze the butter cubes before filling to prevent melting into the dough prematurely.
- Use strong instant coffee or brewed coffee for a pronounced coffee flavor in the topping.
- For cake flour substitute, blend all-purpose flour with cornstarch in the indicated proportions.
- Chill the coffee topping if warm to help it maintain a thick, crispy crust during baking.
- Use room temperature eggs in the topping to avoid curdling when mixing with butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8buns
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 77mg | 26% |
| Sodium | 385mg | 16% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 699IU | 14% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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