Coffee Roti Buns With Red Bean Filling

[shineeshipper08]

I also bake btw

Well.... just a bit XD.

Coffee Roti Buns With Red Bean Filling!!










I.love.these.buns.

So, imagine how elated I was when I found this recipes online?!

I remember first trying them in a Korean cafe an hours drive away on my birthday and immediately being blown. away.

The bun itself was rich in a buttery aroma and taste with just a hint of coffee whilst the inside was filled with a heavenly vanilla custard. But that was not the best part. The best part was the layer of golden crispy coffee topping that perfectly encased the bun with its sweetness and delicate crunch. I was f l o o r e d by this. And now I’ve recreated and found a recipe that is not -exactly- like the coffee buns I’ve bought, but still way better than what I would have ever hoped for. (And personally, I may even prefer this version over the other one…?)

Recipe from Mistyyoon, I mashed two of her recipes together.

Dough:

3 cups bread flour (I simply used all-purpose flour)

1 cup all-purpose flour

½ cup super-fine sugar (I used granulated)

1 teaspoon salt

1 Tablespoon instant coffee powder

1 package dried yeast ( 2 1/4 teaspoons)

½ cup warm milk

½ cup warm water, plus 1 ½ teaspoons water as needed

2 eggs, room temperature, lightly beaten

4 Tablespoons butter, room temperature

Filling:

Red bean paste (store bought or home made)

Topping:

2 teaspoons instant coffee or espresso

1 teaspoon hot water

7 tablespoons butter

1/2 cup regular sugar

1 egg plus 1 yolk

1/2 cup all-purpose flour

Bun Directions:

1. In a small bowl, add 1/2 cup of warm water. Then sprinkle yeast over top. Let the yeast “activate” for around 5 min.
2. Sift the flour(s), sugar, and salt in a mixing bowl. Then make a well in the center and add yeast water, milk, and eggs. Using a wooden spoon, mix the mixture starting from the center and working your way outwards. Mix until a “rough dough” is formed. (or alternately, mix with a mixer at low speed until rough dough is formed)
3. Place dough out onto a floured surface and knead for around 3-4 min. Then make a pocket in the middle of the dough, add in the room temp butter, and continue kneading until smooth and soft***. You will know you’re done kneading when you’re able to “stretch” a small piece of dough apart without it tearing easily. Refer here for more details (not my website).
4. Place in a greased bowl, cover and let it stand in a warm place until doubled in size (around 1 hour).
5. Prepare 2 large baking sheets with parchment paper. Or oil/butter 2 baking sheets. (I did not have parchment paper).
6. Punch the air out of the dough. Divide into 18 portions. Roll portions into balls then cover loosely and let rest for 10 min.
7. Flatten out a ball and place around 1-2 tsp of red bean paste in the center. Then gather the edges and pinch together to seal. Place the filled bun with pinched side down on prepared baking sheets. Cover loosely when done filling and place in a warm place for another 45 min. (Pic#2)
8. Preheat the oven to 375 F (190 C).
9. Take the topping out of the fridge and pipe the topping onto the top of each bun in a spiraling pattern starting from the top. Refer to Mistyyoon’s recipe for photo instructions (however she uses a different topping flavour in this recipe). Then bake for 15-20 min or until tops are golden brown and not soggy when touched lightly (refrain from touching them if possible, however I just wanted to touch them to be sure). (Pic#3)
10. Remove and let cool.

Topping Directions:

I made the topping while waiting for the dough to rise.

1. Combine instant coffee and hot water, mix well then set aside.
2. Cream the butter and sugar together until soft, then add eggs and coffee mixture. Beat and mix well.
3. Slowly add in the flour in batches, at least 2 batches. Mix until the mixture is smooth and creamy. (Pic#1)
4. Transfer the topping mixture to a piping bag or any sort of plastic bag, then store in the fridge until ready to use. Simply cut off the tip of the plastic bag to make a piping bag when ready to use.
5. *it is important to store it in the fridge for a bit to allow the topping mixture to harden slightly otherwise it would be to liquid-y/runny to work with when you try to pipe it onto the buns. If it is too hard when you take it out of the fridge, simply hold it in your hands and allow your body temperature or the room temperature to let it melt a bit before using. The Key (almighty Key, anybody geddit?) here is to have the topping mixture not be too runny or too hard either.*

Taste:

These buns taste absolutely amazing in my (and my family’s) opinion. They also smell absolutely sinful when baking ._.

The buns have a wonderful texture to them that give them a slight chew when bitten. They taste slightly sweet with a hint of scrumptious buttery goodness ;). They are not as heavy or as greasy as the ones I bought from the cafe, instead they tend to taste lighter and “healthier” as quoted from mistyyoon’s blog. The topping is crispy, sweet, and “So Delicious” (this love, this love, I swear that it’s Delicious ;D). Unfortunately, the coffee taste is slightly lacking in the bun and the topping, which is a minor setback. However the bun is still delightful and scrumptious. I hope you guys can try it out :D.

**IMPORTANT**

These buns taste best when fresh! The crust is crunchy and crisp whilst the insides are warm and rich and uuughghhhh *melts*.

Shelf life is not awfully long and they loose their crisp exterior overnight. Red bean paste filling may also dry out overtime. However, you can toast them again in a toaster oven before consuming and that should allow the topping to crisp up again. But please note that red bean paste is meant to be stored in a fridge otherwise it may spoil. However I do not know if it is wise to put the buns in the fridge. Keeping them out at room temperature should not be a problem as long as they aren’t kept out for weeks. But still, as climate varies in different parts of the world I suggest to eat these buns as soon as possible XD.

Otherwise, enjoy! :D

(1) Smooth and creamy topping mixture:



I creamed it by hand with a pair of chopsticks. I expect results on my arms by tomorrow morning.

(2) Filling the buns:



Ignore the finger and we’ll all be happy.

(3) Baking in the oven:



BUT THE SMELL