#CoffeeBuns #RotiBoy #Paparoti

An easy bread with a mocha topping.

Mocha topping:
Ingredients:
60g Butter, Soft
60g White Sugar
70g All-purpose flour
1 Egg, Beaten
3 tspn, Instant Coffee
2 tspn, Hot Water

Procedure:
1. Make the coffee mixture by combining the instant coffee and hot water
2. In a separate bowl, whisk the butter and add the sugar. Whisk to combine.
3. Add the beaten eggs and whisk.
4. Add the coffee mixture and whisk to combine.
5. Sift in the flour and mix until it is fully mixed.
6. Transfer into a piping bag

Dough:
Ingredients:
100g Warm Water
7g Instant Dry yeast
10g Warm Milk
35g White Sugar (6tsp)
7g Salt
350g Bread Flour
20g Butter, Soft

10x5g Butter
Procedure:
1. In a bowl, combine the water, milk, yeast, sugar, and salt. Stir until sugar and salt are dissolved.
2. Add the bread flour and mix until it starts to form a dough. Gather the mixture to form one large ball. Cover and leave it for 15 mins to rest and for the yeast to activate.
3. Transfer into a lightly floured surface and spread the dough. Add the butter and knead until smooth, about 10 minutes.
4. Transfer dough into an oiled or floured bowl, cover and let it ferment for an hour or until it has doubled in size.
5. After it has doubled, lightly punch the dough to let the gas escape and knead for a minute.
6. Portion the dough into 10 pieces and roughly shape each piece into a ball.
7. Cover the balls and let it rest for 15 mins.
8. Lightly flatten each ball and fill the center with the 5g butter. Pinch and seal the bottom and shape the dough into a ball. Place dough balls into a tray lined with baking paper.
9. Cover with a cling wrap and cloth and let it double in size for an hour or so.
10. Pipe the top with the mocha filling until half of the dough is covered.
11. Bake in a 170-180°C pre-heated oven for 12-14 mins.
12. Let it cool down a bit and enjoy while still warm.

Music:
Lady Humming Bird
by: Cali'co
#bunsrecipe #madefromscratchcoffeebuns

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