Roti Boy aka Coffee Bun

Something on my to do list for a long time but just didn't get the chance to do it. Finally, took up the courage to try it out yesterday, yum! Worth the effort. Just need to double up the volume if you want more. The ingredients here just enough for 10pcs.

Ingredients:
For the dough:

• 250g bread flour
• 38g sugar
• 3g salt
• 4g yeast
• 24g egg
• 135g warm milk
• 30g butter
• some oil to rub on the hand to shape the dough and to rub on the utensils to avoid it from sticking

For filling:

• 100g softened butter
• 35g sugar
• 1/4 teaspoon vanilla essence

For crusty top:

• 50g softened butter
• 40g icing sugar
• 42g egg
• 1 teaspoon of granulated coffee dissolve with 1 tsp water
• 50g plain flour

Methods:

*Note, I multi task a few steps by using hand mixer and stand mixer at the same time.

1. Put all the ingredients for the dough in the mixing bowl except the butter. I leave this to mix with the stand mixer at low speed. Initially it is quite dry but after a while, it will get a bit elastic and sticky (I use low on my kenwood and this takes about 4-5mins). Finally add in the butter to mix (I use speed 2 on my kenwood) till it is even and the dough is sticky but elastic.
2. While the stand mixer is working, I beat the filling (all ingredients) with the hand mixer till it is all well mix and leave it in the fridge to cool and harden so that it is easier to wrap. If you want it even and easier, after 2mins, take it and divide to 10 portions before putting it back to the fridge.
3. After the dough is done, take it out and divide to 10 portions and leave it to rest while I prepare the crusty topping.
4. For the topping, beat the butter and sugar till well incorporated. Add in the egg and coffee after that. Give it another mix before adding in the flour. Scoop all the mixture into a piping bag and leave it in the fridge.
5. Now, flatten the dough and wrapped the filling inside. Please make sure u seal the dough properly to avoid it from breaking and the butter leaking out. Some of mine leaked.
6. Arrange them on the baking sheet and please make sure you have at least 3-4cm space apart from each bun. Cover them up with cling firm and rest for an hour.
7. Do note that the bun will not rise or get bigger, it will looks small like just before resting (I was worried as why it does not get bigger like any other bread).
8. Preheat the oven at 200C.
9. Pipe the topping on the bun in round swirl, cover as much as you can.
10. Bake for 12mins at 200C.