Sure, Kopi Roti is technically a café, but we all know that we’re here for dem buns, son. The sweet crumbly coffee topping that hugs the round bun, which is warm and buttery on the inside—the kopi bun is a sensual experience.
That said, we admit that recipes like this can be intimidating for people who are new to baking, especially with using yeast. But with the instant yeast you find in grocery markets, there’s really nothing to be scared of, as long as you give the dough sufficient time to rise. Go play some Red Dead Redemption II while waiting (but don’t get too sucked into it; you have to get back to your dough!). As for the topping, you can use whatever kind of roast suits your taste, whether light, medium or dark. And for the butter, make sure it is nice and cold so that it’s a lot easier to handle.
Serves: 8 people
Total time: 3 hours
Special tools: Mixer
¼ cup. butter, softened
½ cup powdered sugar
½ cup flour
1 tbsp. cornstarch
2 tbsp. black coffee dissolved in 1 tbsp. hot water
First Bread Mixture
1 tsp. yeast
1 tsp. sugar
½ cup + 2 tbsp. milk
Second Bread Mixture
2 cups flour
1 tbsp. sugar
½ tsp. salt
2 tbsp. butter, softened
Center of Bun
8 tbsp. butter, divided into 8 cubes and chilled
To make the coffee topping, whisk together softened butter and powdered sugar in a large bowl until pale, fluffy, and light.
Add in the flour, cornstarch, egg, and coffee, and whisk until fully combined.
Place mixture in a piping bag until ready to use.
For the bread, combine yeast, sugar and warm milk in a small bowl. Let sit for 5 minutes.
In the bowl of a stand mixer fitted with a dough hook, add flour, sugar, egg, and salt.
Combine on low speed, then add the yeast mixture.
Turn mixer to medium speed and run for 2 minutes or until a rough dough forms.
Turn off the mixer and add the softened butter.
Turn mixer back on to medium speed for 8-10 minutes or until the dough is smooth and elastic.
Remove bowl from mixer and cover in plastic wrap.
Let dough rise for 1 hour or until doubled in size.
Turn dough out onto a floured surface and cut into eight equal pieces.
Roll each piece into a ball and cover the pieces with plastic wrap.
Working one piece at a time, flatten the ball into a circle and place a cubed (1 tbsp. of butter) in the center.
Gather the edges of the dough, sealing the butter inside.
Roll back into a ball and rest on a lined baking sheet underneath plastic wrap.
Repeat with all remaining pieces of dough.
Once all 8 pieces are stuffed with butter, cover lined baking sheet with plastic and let dough rise again for 40 minutes or until doubled in size.
Preheat oven to 350F.
When the bread has doubled in size, cover each piece in coffee topping, swirling over the bread to get a circle, going about halfway down each piece.
Repeat with all eight pieces.
Bake buns in preheated oven for 15 minutes until lightly golden.
Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.