It is almost impossible to miss a Rotiboy stall in Malaysia. The sweet buttery scent of freshly baked buns is bound to turn the heads of passers-by. Characterised by a fresh pastry with crunchy coffee topping and butter filling, Rotiboy has become one of the many favourites amongst Malaysians. This sweet bun is the perfect midday snack to have on the go.
Origin of Rotiboy
This dish is popular due to the well-known chain store, Rotiboy. However, the origin of the Mexican Coffee Bun is assumed to be Mexico, where migrants from China had ventured in hopes for better fortune. The amalgamation of the Chinese Mexican culture was what gave birth to the Rotiboy that we all know and love.
Within Malaysia, the dish was first introduced in a bakery in Bukit Mertajam in Penang. Soon, the popularity of this bun began to rise and many other bakeries started selling the bun.
Rotiboy Recipe: How to Make Homemade Rotiboy
Difficulty: Easy4
servings40
minutes45
minutes580
kcalNeeding only elementary baking skills, Rotiboy is a bread that is relatively easy to make. By following through this simple recipe, you will be able to satisfy you Rotiboy craving in no time!
Ingredients
360 grams of butter (60 grams of butter for the bun, 200 grams of butter for the topping, and 100 grams of butter for the filling)
500 grams of bread flour
80 grams of castor sugar
9 grams of salt
20 grams of milk powder (optional)
10 grams of dry yeast
280 ml of water
4 large egg (1 egg for the bun, and 3 eggs for the topping)
150 grams of powdered sugar (sieved)
200 grams of cake flour
1 tablespoon of instant coffee dissolved with 2 tablespoons of water
1 tablespoon of coffee liquor or coffee essence
Directions
- Start by making the bun. In a bowl, add bread flour, castor sugar, salt, milk powder, and dry yeast. Mix it thoroughly. Then slowly, add in a mixture of egg and water, and knead it at medium speed for about 10 minutes.
- Next, slowly add in butter then continue kneading until the dough becomes shiny with an elastic texture (tip: check to see if the dough can be stretched without breaking).
- Using a cloth, cover the dough and leave it to proof for about 40 minutes (until the dough has risen to double its size). When that is done, move on to making the topping.
- In a bowl, add butter and sugar, and beat it until it has a pale colour.
- Then gradually, add in the egg, and fold in flour slowly.
- Add in instant coffee and coffee essence into the mixture. Mix the mixture until it is combined thoroughly. Then set it aside and move on to assembling the bun.
- Retrieve the dough that you’ve made earlier, and on a lightly floured surface, punch the dough down to release some air.
- Divide the dough into 25 grams each then roll each out to a small circle. Add 1 teaspoon of butter into the middle of each bun, then wrap the bread around it.
- Cover the bun with cloth again, and leave it to proof for about 45 minutes (until it becomes double its size).
- In a piping bag, fill it with the coffee topping. Then, pump out the cream in circles around the bun. Finally, bake the buns at 215◦C for 18 minutes. With that, your buttery Rotiboys are ready to be served!
Ways to Enjoy This Dish
This bun makes one of the best midday snacks or breakfast dishes, as Rotiboy will surely lighten up your day. Once you have mastered the basic version of this dish, you could further explore with the flavours of the toppings.
Explore other popular Malaysian delights with Lokataste Recipe and more!
