Tuesday, March 2, 2021

Milo Coffee Roti Boy / Mexican Coffee Buns - HIGHLY RECOMMENDED!!!

Wanna to bake coffee roti boy but dunno which recipe to use?

I hear you.

Before baking these super yummy Milo coffee buns, I have been Googling around and found many coffee roti boy recipes at here, here, here, here and here but I choose to recreate my own less-fuss coffee roti boy recipe that doesn't need any overnight sponge or Tangzhong because I know my straightforward bread recipe has never fail me!

Plus, I can show you how to bake these buns with 1) real butter filling that won't disappear after baking and 2) crispy rich coffee topping that is always thin, smooth, uniform and perfect!

So these are my roti boys... It is as perfect as what it is! I didn't have to make them look sexier or any better by smearing any extra butter to melt on them...

best milo coffee roti boy
Proudly presenting my Milo Coffee Roti Boy / Mexican Coffee Buns...
With soft fluffy bread, buttery milky filling and crispy thin Milo Coffee topping

Why my butter filling?

Love Roti Boy's all-butter filling but hate when the butter disappear after baking? Worst when the buns seem to have large empty holes in the middle and you are wondering... Where is the butter? LOL!!!

I notice that most filling in the coffee buns are pure cold butter or a mixture of butter and sugar. Some recipes also mentioned specifically that they prefer the use of salted butter or added salt into the butter filling. I saw one recipe added cheese into the butter filling and I don't like the idea.

Hence, I have formulated mine to be a mixture of butter, sugar, salt, vanilla with milk powder so that the filling can remain solid during proving in warm temperature and won't disappear after baking. Best of all, my connoisseur-wannabe son and my fussy husband said this butter filling is yummy! And I would say that you can definitely trust their verdict. LOL!

Why Milo coffee topping?

I have noticed that the coffee topping in most recipes look different but if you look at them closely, they are pretty generic.

For 8 large or 12 medium buns, most typical recipe contains 60g butter with 1:1 butter: icing sugar and also 1 1/2 tsp instant coffee dissolved in 1 tablespoon water. And it is also typically made with 1 egg and 75g plain flour or 10g less plain flour with 1 tablespoon milk powder.

I'm after crispy rich coffee topping that is thin, smooth, uniform and perfect! And so I added the right amount of Milo to make the topping less runny, making it very easy to pipe and handle. I didn't have to chill the mixture before piping the topping onto the buns and they are turned to be perfectly thin, smooth and crispy, just like what I want.

Extra yummy too with rich coffee chocolaty aroma and a little sticky milky taste.

I can't say that my coffee buns recipe is the best because I have not compared mine with other recipes but I can say that mine is truly good and you should give it a go!

Here's a video showing how I baked these perfect Mexican Coffee Buns. Enjoy!

Music: Bensound

best Mexican coffee buns
I can't wait to taste these coffee buns...
but I have to wait for the coffee topping to cool slightly in order to be perfectly crispy! 
best milo coffee roti boy
Soft fluffy bread...
Buttery milky filling...
Crispy thin rich Milo Coffee topping...
I can't think of any Coffee Buns that is better than these.

My family and I love love love these coffee buns. I was observing my son when he was enjoying these buns and there was a lot of "mmm..." from him. ^-^

I hope you like this recipe. If you like this family-friendly Singaporean/Malaysian style baking recipe, please support me! Please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids or or SUBSCRIBE my YouTube channel at here because every LIKE, SHARE and FOLLOW from you means a lot to me. It tells me that a busy full-time-working-and-blogging-for-fun mum like me is in the right track and I will continue to bake and share more in the future. Thank you!!!

Here's my recipe.

Make 12 buns

For the butter filling:
75g unsalted butter, softened at room temperature
35g caster sugar
1/2 tsp vanilla paste
35g milk powder

You can mix and prepare the butter filling one or a few days before the baking day.

Using a wooden spoon or an electric mixer with paddle attachment, beat butter and sugar in a large mixing bowl until combined. Beat in vanilla. Then, add milk powder and beat or mix until combined. Divide and scoop filling into 12 equal portions and chill in a fridge for about 2 hr or preferably overnight or until firm and ready to use.

On the baking day...

For the bread dough:
180g lukewarm water, at about 37°C
50g egg (about 1 egg without the shell) - please use exact weight
320g strong bread flour with 12% protein
20g milk powder - please do not replace this and water with milk.
25g caster sugar
2g salt
50g unsalted butter, soften at room temperature
1 tsp instant dry yeast

extra bread flour for dusting and shaping

If you are using a breadmaker to knead and prove, add all ingredients into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is smooth and elastic and allow the dough to prove for 1 hr.

If you are using an electric mixer with an hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead at low speed for at least 25 mins or until the dough is smooth and elastic. It is important that the dough has to be elastic and stretchy. Cover the dough and allow the dough to prove in a warm and humid place for about 1 hr or until doubled in size.

Line baking trays with baking paper. Gently deflate the dough and divide it into 12 pieces (about 52g each). Shape each piece into a round smooth ball and allow it to rest for about 10 mins. Use a rolling pin to flatten each dough slightly and place each chilled butter filling in the middle of the dough. Pinch up the sides of the dough to completely enclose the filling. Arrange the shaped buns with their seam sides down and also about 5 cm apart on the prepared baking trays.

Cover the dough and allow them to prove in a warm and humid place for another 1 hr or until doubled in size.

While proving, prepare Milo coffee topping.

For the Milo coffee topping:
10g instant coffee granules (mine is decaffeinated)
15g (1 tbsp) boiling hot water
60g (1/4 cup) unsalted butter, softened at room temperature
60g (1/2 cup) icing sugar, sifted
1 tsp vanilla paste or extract
1 medium egg, 50g without the shell, at room temperature - please use exact weight
65g (6 1/2 tbsp) plain / all purpose flour
1/2 tsp salt
15g (2 tbsp) Milo or any chocolate malted milk powder*

* replace with 5g plain / all purpose flour or 15g milk powder if you wish to make the buns without the Milo, but the addition of Milo is better!

Dissolve coffee granules with hot boiling water. Set aside to cool slightly.

Using a wooden spoon or an electric mixer with paddle attachment, beat butter and sugar in a large mixing bowl until combined. Add vanilla and egg bit by bit and beat well after each addition. Add coffee mixture and mix until combined.

Combine flour and salt. Sift flour mixture into the butter mixture. Add Milo into the butter mixture and use a spatula to fold in gently until combined and smooth. Transfer mixture to a piping bag fitted with round tip (I'm using Wilton no. 7). Chill topping slightly (10-15 mins) if it is too runny for piping and remember to remove it from the fridge 5-10 mins before piping or the mixture will become too firm to pipe. Note: I didn't have to chill my topping at all because it was a mild 25°C day when I was baking these buns. 

Pipe Milo-coffee topping in spiral pattern onto buns just before baking.

Bake in a preheated 180°C (350°F) oven with one tray at a time for 13-15 mins or until the breads are thoroughly baked and the topping is set.

Transfer immediately onto a wire rack to cool slightly for the topping to harden and crisp. These buns are the best on the day they are freshly baked.

Please note that the toppings on the buns won't be crispy on the next day even if you keep the buns in airtight containers. The best way to store is to wrap tightly in plastic wrap and freeze them in serving portions for up to 3 months. To reheat, bake frozen buns in preheated 180°C oven for about 10-15 mins until they are thoroughly warm and the toppings are crispy again. You don't have to thaw the frozen buns before reheating.

Happy Baking
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