And we also love chocolate!
So I started to imagine...roti boy + chocolate.
Then soon, I baked these Chocolate Coffee Roti Boy!!!
I don't just add cocoa powder and chocolate into Coffee Roti Boy at HERE to bake the chocolate version of coffee roti boy. I actually tweaked and optimised the chocolate bread recipe from our favourite chocolate hot cross bun recipe at here so that the chocolate bread is ultimately soft, moist and fluffy.
Other than that, the butter filling and the coffee topping are 99% similar.
Here's a video showing how I baked these yummy chocolate Mexican Coffee Buns if you are interested. Enjoy!
Here's a video showing how I baked these yummy chocolate Mexican Coffee Buns if you are interested. Enjoy!
Music: Bensound
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Happy that my chocolate roti boy are perfect except that the coffee topping are a little bumpy due to the presence of chocolate chips in the chocolate buns |
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| soft moist chocolate bread + buttery milky filling + crispy thin coffee cocoa topping = obviously YUMMY! |
We love these chocolate roti boys and I hope you will like this recipe too.
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Here's my recipe.
Make 12 buns
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 water, lukewarm
245g bread flour with 12% protein
20g milk powder - please do not use milk to replace water and milk powder.
25g caster sugar
2g salt
5g cocoa powder, preferably Dutch processed
1 tsp vanilla paste or extract
30g unsalted butter, softened at room temperature
3/4 tsp instant dry yeast
100g (1/2 cup) dark or milk chocolate chips - I used Callebaut dark chocolate callets with 54% cocoa
extra bread flour for dusting and shaping
If you are using a breadmaker to knead and prove the dough, add all ingredients except chocolate chips into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is elastic and stretchy. At the last 3-5 mins of kneading (or some breadmakers will beep), add chocolate chips and continue to knead until the chocolate chips are well incorporated. Then, let the dough prove for 1 hr or until doubled in size.
If you are using an electric mixer with an hook attachment or your hand to knead, combine all ingredients except butter and chocolate chips in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead for at least 25 mins or until the dough is elastic. It is important that the dough has to be elastic and stretchy. Add chocolate chips and continue to knead for 3-5 mins until the chocolate chips are well incorporated. Cover the dough and allow the dough to prove in a warm and humid place for about 1 hr or until doubled in size.
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 water, lukewarm
245g bread flour with 12% protein
20g milk powder - please do not use milk to replace water and milk powder.
25g caster sugar
2g salt
5g cocoa powder, preferably Dutch processed
1 tsp vanilla paste or extract
30g unsalted butter, softened at room temperature
3/4 tsp instant dry yeast
100g (1/2 cup) dark or milk chocolate chips - I used Callebaut dark chocolate callets with 54% cocoa
extra bread flour for dusting and shaping
If you are using a breadmaker to knead and prove the dough, add all ingredients except chocolate chips into the breadmaker according to this order. Use "dough" setting to mix and knead dough for 30 mins or until the dough is elastic and stretchy. At the last 3-5 mins of kneading (or some breadmakers will beep), add chocolate chips and continue to knead until the chocolate chips are well incorporated. Then, let the dough prove for 1 hr or until doubled in size.
If you are using an electric mixer with an hook attachment or your hand to knead, combine all ingredients except butter and chocolate chips in the mixing bowl and mix at low speed until a soft dough forms. Then, knead in the butter until incorporated. Continue to knead for at least 25 mins or until the dough is elastic. It is important that the dough has to be elastic and stretchy. Add chocolate chips and continue to knead for 3-5 mins until the chocolate chips are well incorporated. Cover the dough and allow the dough to prove in a warm and humid place for about 1 hr or until doubled in size.
IMPORTANT: This bread dough is sticky. Do not knead the dough by hand and do not add more flour while kneading. The bread dough will become smooth and easy to handle when it is kneaded adequately (at least 25 mins).
Line baking trays with baking paper. Gently deflate the dough and divide it into 12 pieces (about 50g 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 coffee topping.
For the cocoa 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
55g plain / all purpose flour
5g cocoa powder, preferably Dutch processed
Line baking trays with baking paper. Gently deflate the dough and divide it into 12 pieces (about 50g 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 coffee topping.
For the cocoa 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
55g plain / all purpose flour
5g cocoa powder, preferably Dutch processed
10g milk powder
1/2 tsp salt
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, cocoa powder, milk powder and salt. Sift flour mixture into the butter mixture. 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 cocoa-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 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. If the topping is not crispy enough after cooling (because this chocolate bread is actually moister than the non-chocolate ones), you might have to bake the buns for another 5 mins or until the topping is crispy.
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
1/2 tsp salt
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, cocoa powder, milk powder and salt. Sift flour mixture into the butter mixture. 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 cocoa-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 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. If the topping is not crispy enough after cooling (because this chocolate bread is actually moister than the non-chocolate ones), you might have to bake the buns for another 5 mins or until the topping is crispy.
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
I love roti boys and would definitely try this chocolate roti boy very soon. One question, so you have any tips of storing them? The topping turned sticky after a while and when my hubby packed then to the office, itz no longer as good as when they were just baked.
ReplyDeleteHi Wennie, you are right that the topping can become sticky on the next day because the chocolate bread is actually very moist and can soften the topping. Please note that these observations are mentioned in my recipe. Thus, I would prefer to store the breads in the freezer and reheat them in the oven on the next day until the topping is crispy again. Cheers!
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