While waiting at the train station, I stumbled upon a Rotiboy store. With my stomach growling, I couldn’t resist purchasing one of these iconic Malaysian buns topped with a delightful coffee-flavored crust. Once home, I thought, why not attempt to recreate the Rotiboy coffee bun myself?
What Makes Rotiboy Coffee Buns Special
Rotiboy coffee buns are celebrated for their fluffy texture, filled with a generous amount of butter and topped with a crunchy coffee cookie crust. This unique combination offers a delightful contrast between the soft interior and the crispy exterior.
Although the original recipe is a closely guarded secret, it can be mimicked by adhering to the fundamental principles of bun making. Here’s my version, which closely resembles the authentic Rotiboy coffee bun.
🛒 Ingredients Needed for Rotiboy Coffee Buns
No special ingredients are required to make these buns; their uniqueness lies in their flavor and creativity.
- Flour: Use bread flour with a high protein content for the dough, along with some all-purpose flour for the topping.
- Sugar: Any type of sugar can work, but fine or caster sugar is easier to handle.
- Milk Powder: If unavailable, substitute with full-cream milk, but adjust the liquid quantity to avoid a wet dough.
- Yeast: Instant yeast is preferred, as it can be mixed directly with the flour without activation.
- Butter: Unsalted butter is recommended; if using salted butter, omit the salt in the recipe.
- Egg: Required for both the dough and the topping.
- Instant Coffee: Instant coffee powder is used to infuse the topping with coffee flavor, avoiding espresso to prevent excess moisture in the dough.
Rotiboy is a renowned Malaysian bakery chain famous for its “Rotiboy” bun, also known as the Mexican coffee bun. Founded in April 1998 in Bukit Mertajam, Penang, by Hiro Tan, the name “Rotiboy” translates to “breadboy” in Malay, inspired by a playful family nickname.
👉 How to Make Rotiboy Coffee Buns
Making coffee buns involves three main steps: preparing the dough, wrapping the butter filling, and creating the topping.
a. Prepare the Dough
- In a large bowl, combine bread flour, salt, milk powder, caster sugar, dry yeast, egg, and water.
- Knead the dough for about 4 minutes until it comes together, then add the softened butter.
- Continue kneading for another 8 minutes, until the dough passes the windowpane test.
- Shape the dough into a ball, place it back in the bowl, cover it, and let it proof in a warm spot until it doubles in size, about 45 minutes to 1 hour.
b. Wrap the Butter Filling Inside the Dough
- While the dough is proofing, prepare six portions of butter, each weighing 10 grams. Shape them into cubes or balls and freeze.
- Once the dough has risen, divide it into six equal portions, further dividing each into a small and large piece.
- Encapsulate each frozen butter cube within a small piece of dough, ensuring the seam side is facing up.
- Roll out the larger piece of dough into a round shape and place it over the butter-encased dough. Wrap it completely, tucking the seam underneath.
- Place the buns on a lined baking tray, spacing them apart, and let them rise until they double in size again.
c. Make the Coffee Topping and Bake the Buns
- Dissolve the instant coffee powder in a tablespoon of hot water. In a mixing bowl, cream together unsalted butter and sugar until light and fluffy. Add the beaten egg and coffee mixture, mixing until well combined.
- Whip the mixture until it holds a peak, then gently fold in the regular flour. Transfer the mixture to a piping bag.
- Preheat the oven to 180°C/355°F. Pipe a circular layer of the topping over the buns, covering the top half.
- Bake the buns for about 20 minutes, or until the topping forms a crisp crust. Enjoy them warm for the best experience.
💡 Tips and Notes for the Best Coffee Bun
- For smaller batches, knead the dough by hand. For larger batches, consider using an electric mixer with a dough hook.
- Use a kitchen scale to divide the dough into equal portions, but precision is not crucial when further dividing them.
- To prevent butter leakage during baking, wrap the frozen butter in a small dough piece first, then encase it with a larger piece.
- The topping’s consistency is vital; if too runny, it will not hold its shape. Adjust the egg and water amounts accordingly.
- If you lack a piping bag, a food-safe plastic bag can serve as a substitute.
- Oven temperatures and baking times may vary; adjust based on your equipment.
📜 Other Simple Recipes Related to Rotiboy Coffee Bun
- Pineapple Bun (Chinese: 菠蘿包): A popular Hong Kong bun similar to the coffee bun but without the coffee flavor.
- Mexican Sweet Buns: Known as conchas or pan dulce, these buns feature a soft texture and a unique shell-like topping.
- Japanese Melon Bun (メロンパン): A sweet bun with a tender interior and a crunchy outer layer, resembling a melon but typically without melon flavor.
❄️ How Long Can I Keep the Rotiboy Bun?
Rotiboy coffee buns are best enjoyed fresh on the day of baking for optimal softness and crunchiness. They can be stored in the refrigerator for 1-2 days. For the best experience, reheat them in a toaster oven or air fryer for three minutes at 180°C/355°F.
If you wish to keep them longer, freeze the raw buns before adding the topping. They can be stored for at least a week. Once ready to bake, apply the topping, let them rise at room temperature, and bake as usual.
