A once very popular coffee cookie crust bun with a base soaked with melted salted butter, also known as Roti Boy or Mexican bun 😍
This recipe uses Sweet Stiff Levain which helps to give the bun a springy texture and nice aroma 😋
Yield: 9 buns
Raw dough weight: 509g
Baking temperature: Preheat oven to 180℃, middle rack, bake at 180℃ for 20 to 30 minutes, or the cookie crust starts to sizzle.
Sweet Stiff Levain (SSL)
25g cool boiled water
10g raw sugar
10g natural yeast, 100% hydration*
50g unbleached bread flour
* 10g natural yeast can be replaced by 5g bread flour + 5g water + 1/8 tsp instant dry yeast
Let the sweet stiff levain stands in room temperature for about 6~8 hours, or triple in volume, before adding to dough.
sweet stiff levain (👈click to access the preparation method)
Soy Milk Dough
180g bread flour
20g spelt flour/plain flour
30g raw sugar
1g instant dry yeast
pinch of vanillin powder, optional
95g sweet stiff levain Pull SSL into smaller portions after adding to the flour mixture to facilitate kneading.
15g multigrain soy pulp, optional
120g sweetened soy milk/milk, cold
20g whipping cream, cold
20g water, cold (to be added depending on dough condition)
3g low-sodium fine salt
10g unsalted butter, softened
40g salted butter, cold
Coffee Cookie Crust
80g salted butter, softened
50g raw sugar
30g dark brown sugar
5g instant coffee granules
2 tsp warm water to dissolve coffee granules
1 egg, beaten
80g top flour
1/2 tsp coffee oil, optional
Knead the dough following your preferred method till reaching window pane.
1. Mix Ingredient A in a mixing bowl, followed by Ingredient B. Stir in one direction till combine into a ball. Cover with a lid, and rest for 15 minutes.
Knead the dough using an electric hand mixer fitted with a pair of dough hooks, till the dough becomes smoother. Knead in Ingredient C.
Followed by Ingredient D.
Finish kneading the dough by giving about 200 sets of "folding and slapping", or till reaching window pane.
2. Shape the dough into a ball,
keep the dough in a plastic bag coated with a thin layer of oil, tie a loose knot at the end. Keep in another outer plastic bag, place in a big mixing bowl, cover with a lid, and refrigerate for about 14 hours, or overnight.
3. In the next day, remove the outer plastic bag, invert the dough, and let the dough thaw for about 90 to 120 minutes.
4. Invert out the dough onto a floured worktop, deflate the dough, and divide into 9 portions.
5. Shape the dough into 9 dough balls, cover with a cloth, and let them rest for about 15 minutes.
6. While waiting, dissolve 5g of coffee granules in 2 tsp of warm water. Set aside to cool down.
Cut 40g of cold salted butter into 9 portions and store in the freezer.
7. Take a dough ball, flatten slightly, and place a cold salted butter cube in the center.
Wrap up and shape into a ball.
Place the shaped dough in a non-stick baking tray with good spacing in between dough.
Keep the tray of shaped dough in a cold oven to undergo second fermentation for about 50 minutes.
8. While waiting, prepare the coffee cookie dough. Cream softened butter with sugars till light and pale.
Mix in the beaten egg.
Combine in the coffee liquid.
Add in the coffee oil.
Finally, fold in the flour
into a smooth dough.
Transfer the coffee cookie dough to a piping bag fitted with a Wilton 10 nozzle. Keep in the vegetable drawer till needed.
9. Remove the tray of shaped buns from the oven, and start to preheat the oven to 180℃ for about 10 minutes.
10. While waiting for the oven, pipe the coffee cookie dough in spiral pattern over the top of the shaped dough.
11. Bake the shaped dough at middle rack of a preheated oven at 180℃ for about 20 to 30 minutes, or till the cookie crust starts to sizzle.
12. Let the hot buns cool down for about 5 to 10 minutes before serving. The cookie crust will become crispy when the temperature is lower. Enjoy 😋