FOOD - Roti Boy / Coffee Bun / Mexican Bun / Paparotti

In 2008 I located in a hospital in the Indonesian metropolis Jakarta. I couldn't ingest solid food the first 3 days because it was to heavy and get out immediately. The only thing I could eat in these three days was a bun with a topping from coffee batter called Roti Boy. There is a special eponymous bakery in central Jakarta where our niece every time had to go because this bread is so soft and I could eat very much of these compare to all the other food that was offered 

When my cousin  a few years ago came to the Netherlands, I ordered Roti Boy . She took 10 pieces for me and I took me two months before the buns completely was done. Then I started to search for the recipe but could not find it until last week, I found the recipe on YouTube in an Indonesian description. I am HAPPY !!

Ingredients

As mentioned, the Roti Boy consists of a bun/roll and a topping.

TO ROLL :

250g  all purpose flour40 grams sugar

 7 gram yeast

1 beaten egg

100 ml. warm milk

30 gram soft butter

1/2 theaspoon salt

FOR THE TOPPING :

2 tablespoons butter2 tablespoons powdered sugar

1 beaten egg

2 tablespoons instant coffee ( strong) mixed with 1 tablespoon hot water

4 tablespoons all purpose flour

FILLING:

125 g butter cut into cubes. The number of blocks must be proportionate to the rolls. At 6 rolls 6 cubed butter OR pieces of a chocolate bar

PREPARATION

Put the warm milk in a cup and put the yeast also into it. Stir it very well and after that let it stand for 5 minutes.

Mix all the dry ingredients into a dough bowl (except the salt).

Then the beaten egg and the yeast mixture.

 Mix well and add the softened butter and salt. Salt never on the yeast when it is not mixed yet because otherwise inhibits the working of the yeast .

Mix this mixture very good and than you can then knead it softly. Takes about 10 minutes before all is well kneaded and it is a coherent and smooth dough. 

Put the dough into a dough bowl and cover with cling film and leave to rise for an hour in a warm place. I have placed it in the heat but you could stop it in the oven on the lowest oven mode , but with the door open .

We will now prepare the topping :

Add the softened butter in a mixing bowl and mixer until it is completely white. Add the icing sugar with it and mix it until it become cream. Add the flour and egg and then the coffee blend that you have mixed in advance with hot water. Put the pasta now tightly into a piping bag and tie it very well

 

Put the piping bag in the refrigerator until the buns are ready to bake .

 

After one hour you remove the dough from the bowl and fold 3 times but airy. Not knead otherwise the air goes out. Make about 8 balls and place them on a baking tray lined with baking paper. Cover the bunss with cling film and let them rise again for an hour.

After 1 hour, it is time to fill the buns with the diced butter or chocolate. After filling put them back on the baking sheet. 

Take the piping bag out from the refrigerator and adorned the top of the buns with the mixture. My dough had not gone well because I used melted the butter and it has become hard in the refrigerator. So use only absolutely soft butter who does not harden too quickly in the refrigerator.

Put the rolls in a preheated oven at 180 degrees and bake them in 20 minutes.

Enjoy your buns and I hope you find them as good as I do.

Greetings Paula