Roti Boy Mexico Bun - BO LAN ROUX 波兰种

Roti Boy Mexico Bun - Bo Lan Roux 

Original coffee topping recipe taken from: https://rasamalaysia.com/mexican-coffee-bun-rotiboy/?fbclid=IwAR3GfUXB3nV5q8z7sNqEbnacNkjSCPJxuGID9btcOl19R-DhKrHh7fsftDo 

Sweet dough recipe taken from anonymous Facebook baking group 

SWEET DOUGH - BO LAN ROUX 波兰种 

BO LAN ROUX 波兰种  

100g water 

100g high protein flour 

2g yeast 

STEP 

1. Mix all ingredients together and leave in room temperature for 3-4 hours until you can see pores in the fermented dough. Otherwise, you can store in the fridge overnight too. 

MAIN DOUGH 

430g high protein flour 

80g sugar

4g salt

40g milk powder

6g yeast 

2 eggs 

170g milk 

40g butter 

COFFEE TOPPING 

100g butter

75g icing sugar 

1 and a half egg 

100g cake flour (low protein flour/all purpose flour) 

1 tablespoon coffee powder (AEON roasted instant coffee powder) + 2 tablespoons hot water 

1 tablespoon tiramisu essence / coffee liquor (optional) (smells and tastes better) 

 

FILLING

Salted butter (sprinkle salt with unsalted butter if this is unavailable) 

STEPS

1. PREPARE MAIN DOUGH: Mix all ingredients except butter into the bread maker baking tin. Put yeast on one side and salt on another side. Do not mix both together.
2. Let it knead for 15 - 20 minutes and add in butter. Continue kneading till smooth dough is formed.
3. Leave to ferment #1 for an hour or two until doubled in size. 
4. PREPARE COFFEE TOPPING: Mix all ingredients until well blended with a fork. Pour into a piping bag and keep aside at room temperature till ready to be used.
5. Flatten and get rid of gas in the risen dough. Apply some cooking oil on hand and tool to prevent dough stickiness. 
6. Measure 75g and form a round dough (will most likely yield at least 12 coffee buns as I normally also do some roti kosong measuring 40-50g each for my 2yo Camille) 
7. Wrap salted butter into each round dough. 
8. Let it ferment #2 for an hour or two until doubled in size. 
9. Squeeze coffee topping from piping bag starting from center in circular motion covering the risen round dough like a hat. Do not squeeze too much or else it will melt down and it is all wasted. 
10. Bake in preheated oven at 170 degree Celsius for 10-15 minutes. 
11. Leave to cool at cooling rack. 
12. Serve while warm. 

NOTES: 

• Reheat when it is cold again for the coffee topping will be wet (it is normal). 
• Use salted butter for best effect. 
• Cut the salted butter when it is cold. Wrap the butter when it is cold so that it is easy to wrap and won't leak everywhere else. Make sure to wrap with bottom thicker so that butter won't leak easily when the dough is fermenting.
• Let ferment #2 take place in a cool place. Using hot water bath to speed up fermenting process will likely cause the butter to leak out. 
• The coffee topping will most likely have balance. You can store in freezer and use again next time when you make this bun. Don't keep for too long obviously for freshness issue. 

This bo lan recipe will make the bun has this kind of pores effect 

Really yummy