Mini Coffee & Matcha Roti Buns (Kopi Roti)
Equipment
- Oven
Ingredients
Bread Dough
- 110 mL milk
- ½ tsp instant yeast
- 170 g bread flour
- ½ tsp salt
- 17 g sugar
- 15 g unsalted butter room temperature
Coffee Coating (for 4 buns)
- 25 g unsalted butter room temperature
- 25 g sugar
- 35 g cake flour
- ½ egg approx. 25g
- 2 tsp instant coffee powder
- 1½ tsp hot water
Matcha Coating (for 4 buns)
- 25 g unsalted butter room temperature
- 25 g sugar
- 35 g cake flour
- ½ egg approx. 25g
- 2 tsp matcha powder sifted
- 2 tsp hot water
Matcha Butter Fillings (for 4 buns), optional
- 20 g salted butter room temperature
- 2 tsp matcha powder sifted
- 1 tsp sugar
Regular Butter Fillings (for 4 buns)
- 20 g salted butter frozen
Instructions
To Prepare Matcha/Regular Butter Filling:
- In a bowl, combine matcha powder and sugar.
- Mix this with softened butter until smooth and free of lumps.
- Freeze the matcha butter for at least 1 hour.
- Also, freeze 20g of regular butter for at least 1 hour.
To Prepare Dough:
- Microwave milk for 30 seconds. Stir in the instant yeast and let it sit for a few minutes.
- In a separate bowl, mix all-purpose flour, salt, and sugar.
- Pour the milk mixture into the dry ingredients and stir until combined.
- Cover the bowl with plastic wrap and let it sit for 15 minutes.
- Cut the softened (but not melted) butter into cubes. Gradually add these cubes into the dough, kneading until the dough is elastic and smooth. This may take around 20 to 30 minutes.
- Once the dough becomes very elastic, place it in a bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour.
To Prepare Matcha/Coffee Coating:
- Mix instant coffee powder (or matcha powder) with hot water and set aside.
- In a large bowl, whisk the softened unsalted butter until creamy.
- Add sugar to the butter and whisk until the mixture is smooth, creamy, and fluffy. This may take a few minutes if using a hand mixer.
- In a small ramekin, whisk the egg. Gradually add the egg to the butter mixture, whisking until fully combined. There may be slight separation, which is normal.
- Add the coffee/matcha mixture to the butter and mix until well combined.
- Sift all-purpose flour into the mixture and stir until smooth with no lumps.
- Transfer the coffee/matcha mixture into piping bags and set aside.
To Assemble:
- When the dough is ready, it should hold its shape after being poked.
- Divide the dough into 8 equal pieces, each weighing 35g.
- Roll each piece into a ball. Cover with plastic wrap and let them rest for 15 minutes.
- Divide the frozen matcha and regular butter into 8 pieces, each weighing 5g.
- Flatten one dough ball and place a piece of butter (matcha or regular) on top. Seal the dough around the butter, ensuring it's enclosed completely. Repeat with the remaining dough balls.
- Cover the shaped dough with plastic wrap and let it rise for 1 hour or until doubled in size.
- Preheat the oven to 170°C (338°F).
- Transfer the risen dough onto a baking sheet.
- Cut the end of the piping bag and pipe the coffee/matcha mixture in a spiral pattern, starting from the middle top of each bun and covering about 3/4 of the bun.
- Bake for 8-10 minutes or until the tops are crisp and golden brown.
- Let the buns rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely before serving.
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