Hi Everyone! Thanks for watching the video :) To those after a detailed version of the recipe, you can find it here: bit.ly/3GpJJNq And remember that in the last 3 mins of the grilling, please keep your eye on it. If you oven runs really hot, I recommend just replacing the grill function with switching it to just the top heat element and increasing the temp to 200C. :)
Great recipe - everything spot on apart from the hassle with baking temp and times. Followed the method in the video for my first batch and the bun came out undercooked with burnt parts on the crust. Stick it in the oven at 175 degrees Celsius and just leave it alone for 15-17 mins before bringing it out. Done that for second batch and it came out absolutely fine!
For those interested to make but no oven can use an air fryer. I tried this recipe today and using air fryer bake at 160 degrees for 15 mins. And if you are lazy to pre-heat air fryer, first bake can bake like 17 mins.
Just tried this recipe, it's legit yo! The crust taste super good and the bread is so soft!! It's my first time baking a bread that taste like cloud. I did stumble with the baking part, I did exactly as instructed and the bread came out uncooked 🙂 so I had to sent it back at 180⁰C for another 7 mins......other than baking temperature, the bread has great texture and taste! ☺️👍
I made these today, and they just came out of the oven. It was so delicious when I took a bite!! Definitely will be making these again. Thank you for this awesome recipe!!
Tried your recipe today. They came out great. Fluffy inside and crunchy on top. Thanks a lot. I don't have the "grill" mode in my oven. I just backed 175c for 15 mins. Then used only the top heat another 5 mins. Thank you.
recipe: dough -200gm bread flour -4gm salt -35gm milk powder -40gm sugar -7gm/2tsp dry yeast -1 large egg -90gm water -20gm unsalted butter -frozen butter for filling topping -3tsp instant coffee -7gm hot water -67gm unsalted butter -80gm sugar -a pinch of salt -1 large egg -85gm all-purpose flour baking method: -preheat oven to 180c -place buns in, reduce the temp to 140c and bake for 10mins -switch to grill mode at highest temp for 3 mins
just tried this recipe, definitely two thumbs up! Followed everything pretty much exactly, including baking and grilling time and I'm pretty satisfied with the results! (My oven grilled the tops a bit unevenly, but that couldn't be helped. Folding the butter in two layers really helped seal the butter in. Absolutely will make it again!
Tried making these today BY HAND, and the bread came out to be SO soft and fluffy - i loved it so much!!! My whisked coffee topping turned out more like dalgona coffee (smooth with stiff peaks but lack of air) rather than the airy/fluffy consistency in your video, and didn't come out as crispy as i expected after baking - I'm not sure if i did something wrong (i stay in SG so i'm not sure if the surrounding temp affected it). Other than that, this was superbbbb, thank you so much for the great recipe once again!!!!
Oh wow, really admire you doing it by hand! I'm so glad that you enjoyed the recipe and the bun turned out to be really soft and fluffy for you :) With the topping, maybe the coffee might have been the issue or perhaps a measurement may have been off when you weighed it out? It shouldn't be that fluffy :( Hopefully it still baked up fine for you?
Hey I’m thinking of making this by hand but the dough looks very sticky in the beginning so I wasn’t sure if that would be possible. Could you please let me know how long it took you to knead the dough? Thanks 😊
This is the best recipe I ever try my family, loved it and my cousins. Thank you thank you thank you it taste very good l I make it like eight time Every time I make it, I am amazed by the taste.
Dear , thanks for sharing this great receipe, may i know if i want to freeze the buns and bake them another day like next week how can i freeze them. Which steps should i use ? Thanks for ur time.😊
Thank you for sharing this recipe. Can't wait to try making this one. I have already watch your video and read your blog, thank you for every detail you had mention😍. Can I use the bread dough recipe to make cinnamon roll / another sweet bun?
I am going to try it today I don’t have bread flour I will use AP flour I hope it comes out perfect Update: it was hard to knead the dough, it took 20 minutes to have the same texture that shown in the video it didn’t rise that much in the oven and it didn’t have the same texture after the baking , it was soft and delicious but i don’t think it’s as delicious as the one in the video if I am going to make it again definitely I am going to use bread flour .
Used a house brand bread flour that is only about 12% protein, and had to mix the dough in the stand mixer for sooooooo long. It has been 25 mins and still weak gluten development. Any tips on how to make this process easier? Does giving the dough some time to rest before mixing in the stand mixer help?
Hi there, I think I'm having the same problem. Did you manage to get the dough the right consistency in end. If so could you please share how you did it. Thank you! 🙂
It makes for a fun weekend project for sure! The bun topping usually stay crisp for a few hours but they start to soften a little after so you can reheat them if you wish. The main thing is to be sure you don't keep them in plastic bags otherwise it will turn soggy and "sweat" (but you reheating it fixes it as well). There's instructions and notes on that on the blog :)
I do not have milk powder, instead I have regular fresh milk. How could I covert 35g to ml. Will the recipe change if I use liquid milk instead? For the topping, instead of sugar can I use powdered sugar but how many grams?
Thank you for this recipe. I’m going to try making these buns. I have gas conventional oven without grill. My grill is separate from my oven. In this case, do I remove the buns out of the oven and put them in my grill for the last 3 minutes? What if I don’t grill them? Thank you in advance.
hello, i wanna ask why add that much instant yeast? is it so to make the bread bigger and faster during final proof and baking? because i usually just add about 1% of instant yeast
hiii may i ask if it’s okay that for the last 3 mins i used top bottom heat at 200°C instead? because my house only have top bottom heat and bottom heat function
bánh ngon quá. tôi sẽ làm theo công thức này. tôi đang tìm kiếm kiểu bánh mềm mịn như thế này . Nhưng nhân bánh có thể làm gì cho ngon hơn, chứ không chỉ với bơ. thanks you.I from Vietnam
Thank you the awesome and detailed recipe. May I know if I want to change the flavour from coffee to a butter or sugared top, is it possible? Cos I can't make coffee flavored for my children.
You can use cream instead of water or milk, but the flavour won't be quite the same :) I like milk powder and have plenty at home as I find it useful in many recipes so I do recommend getting some if possible.
I would suggest that before purchasing milk powder anywhere that customers check the ingredients. I found out the hard way that powders don't always contain JUST milk. They can be "enriched" with soy milk and other nutrients that could affect the taste or consistency of the bread.
Glad you enjoyed the recipe. Sounds like perhaps you may have overproofed the buns slightly thus the yeasty flavour. If it’s warm where you live and the bread is proofing too fast you can either bake it sooner or you could definitely reduce the amount of yeast to compensate for the higher temp.
How can I replace the instant coffee? I am always grinding myself and would like to use that instead of buying the whole jar just for a couple of teaspoons.
Hi, I would say you will need to adjust the recipe to accomodate for extra liquid as the coffee extracted from your grind won't be as intense as the coffee "flavouring" in this recipe. My suggestion is to either cut back on some of the liquid from the egg to accomodate for the additional liquid in your coffee or to add more flour but the texture of the crust won't be quite the same unfortunately. Maybe you can try asking a neighbour or friend for a few tbsp of espresso powder and offer them bread in return? :)
Hi, unfortunately there isn't really a good egg substitute. You can omit the egg add add a touch more milk and water to the dough but it will affect the final outcome.
Let it thaw, proof it, pipe on it and then bake it. But don't freeze the dough for more than a week, I feel with bread it is best not to risk killing off the yeast by accident. :)
Personally would keep the temp for the top and just lower the bottom. Best to just play around with what works best for you. The blog post should give you some more back story behind what I was trying to achieve with the time and temps :)
![Coffee Bun [Papparoti/RotiBoy]](/img/n.gif)
Hi Everyone!
Thanks for watching the video :) To those after a detailed version of the recipe, you can find it here:
bit.ly/3GpJJNq
And remember that in the last 3 mins of the grilling, please keep your eye on it. If you oven runs really hot, I recommend just replacing the grill function with switching it to just the top heat element and increasing the temp to 200C. :)
Thank you for sharing this recipe 😊 stay healthy whwrever you are.
Great recipe - everything spot on apart from the hassle with baking temp and times. Followed the method in the video for my first batch and the bun came out undercooked with burnt parts on the crust. Stick it in the oven at 175 degrees Celsius and just leave it alone for 15-17 mins before bringing it out. Done that for second batch and it came out absolutely fine!
For those interested to make but no oven can use an air fryer. I tried this recipe today and using air fryer bake at 160 degrees for 15 mins. And if you are lazy to pre-heat air fryer, first bake can bake like 17 mins.
thank you very much appreciated
Just tried this recipe, it's legit yo! The crust taste super good and the bread is so soft!! It's my first time baking a bread that taste like cloud. I did stumble with the baking part, I did exactly as instructed and the bread came out uncooked 🙂 so I had to sent it back at 180⁰C for another 7 mins......other than baking temperature, the bread has great texture and taste! ☺️👍
I made these today, and they just came out of the oven. It was so delicious when I took a bite!! Definitely will be making these again. Thank you for this awesome recipe!!
I'm so glad you loved the recipe! :)
Tried your recipe today. They came out great. Fluffy inside and crunchy on top. Thanks a lot. I don't have the "grill" mode in my oven. I just backed 175c for 15 mins. Then used only the top heat another 5 mins. Thank you.
recipe:
dough
-200gm bread flour
-4gm salt
-35gm milk powder
-40gm sugar
-7gm/2tsp dry yeast
-1 large egg
-90gm water
-20gm unsalted butter
-frozen butter for filling
topping
-3tsp instant coffee
-7gm hot water
-67gm unsalted butter
-80gm sugar
-a pinch of salt
-1 large egg
-85gm all-purpose flour
baking method:
-preheat oven to 180c
-place buns in, reduce the temp to 140c and bake for 10mins
-switch to grill mode at highest temp for 3 mins
Never seen such a detailed video before !! This video deserves milliom views
Aw, thank you, that's kind of you to say. :)
I love how detailed technically you are. Its very much appreciated.
just tried this recipe, definitely two thumbs up! Followed everything pretty much exactly, including baking and grilling time and I'm pretty satisfied with the results! (My oven grilled the tops a bit unevenly, but that couldn't be helped. Folding the butter in two layers really helped seal the butter in. Absolutely will make it again!
Interesting bread recipe, looks like I need to try this one day. It reminds me of the Japanese bread with a cookie top.
What a delight to watch. I hope to make them one day. Thank you for making yet another gorgeous video.
Thanks for watching! :)
content and presentation
couldn't be better, bravo!
Tried making these today BY HAND, and the bread came out to be SO soft and fluffy - i loved it so much!!! My whisked coffee topping turned out more like dalgona coffee (smooth with stiff peaks but lack of air) rather than the airy/fluffy consistency in your video, and didn't come out as crispy as i expected after baking - I'm not sure if i did something wrong (i stay in SG so i'm not sure if the surrounding temp affected it). Other than that, this was superbbbb, thank you so much for the great recipe once again!!!!
Oh wow, really admire you doing it by hand! I'm so glad that you enjoyed the recipe and the bun turned out to be really soft and fluffy for you :) With the topping, maybe the coffee might have been the issue or perhaps a measurement may have been off when you weighed it out? It shouldn't be that fluffy :( Hopefully it still baked up fine for you?
Hey I’m thinking of making this by hand but the dough looks very sticky in the beginning so I wasn’t sure if that would be possible. Could you please let me know how long it took you to knead the dough? Thanks 😊
This is the best recipe I ever try my family, loved it and my cousins. Thank you thank you thank you it taste very good l I make it like
eight time Every time I make it, I am amazed by the taste.
I'm really excited to try this. It was really fun seeing you developing the recipe on insta and now I can't wait to try it my self.
Always fun to sharing the recipe development process! Hope you have fun making them too!
Dear , thanks for sharing this great receipe, may i know if i want to freeze the buns and bake them another day like next week how can i freeze them. Which steps should i use ? Thanks for ur time.😊
You make every recipe look so easy :) I will definately give it a try!
That’s really kind of you. I hope you enjoy the recipe!
I CANNOT WAIT!!! LOVE THIS!
Can't wait for you to try the recipe too! :)
Haven't been sleeping well since you teased this agesssss ago on ig and we never heard back!! 🤣 these look amazing can't wait to try x
aw, hope you enjoy making them!
Excited!!! I have missed you!!!! You always have excellent recipes!!! Excited!!!
Aw, thank you! Hope you enjoy the recipe and video! :)
Although I speak Arabic and I am not fluent in English, I make sure to be interactive in your video. I hope you continue
Thank you! It was fun chatting with you and I really appreciate it! :)
@@ButtermilkPantry I love you bro
الوصفة ناجحة؟
Looks so yummy!
I made this for friends today and it was a HIT...thank you!!! Subscribing your channel for my future baking inspiration and trial 😁😘
So happy to hear that! And thanks for subscribing :)
I’ll give this a try! Thanks for the super helpful and detailed tips!
my pleasure! have fun baking!
THIS LOOKS SOOOO GOOD
Thank you for sharing this recipe. Can't wait to try making this one. I have already watch your video and read your blog, thank you for every detail you had mention😍. Can I use the bread dough recipe to make cinnamon roll / another sweet bun?
You definitely can use it for other items :)
Very well explained.. amazing !! ❤
They look amazing :)
Such a heaven
感謝您sharing的recipes ☺️🙏🙏
فكرة غلق العجينة بعجينة معاكسة فكرة مبتكرة . شكرا للمشاركة .
It looks delicious! Thank you for the beautiful detailed video. Can’t wait to make some 😋🎉👋
Hope you enjoy making them! :)
I am going to try it today I don’t have bread flour I will use AP flour I hope it comes out perfect
Update: it was hard to knead the dough, it took 20 minutes to have the same texture that shown in the video it
didn’t rise that much in the oven and it didn’t have the same texture after the baking , it was soft and delicious but i don’t think it’s as delicious as the one in the video if I am going to make it again definitely I am going to use bread flour .
I need to try this recipe looks very delicious!
Thank you! Hope you enjoy the recipe :)
So.. I will try this one thanks for sharing
Hope you enjoy it!
Used a house brand bread flour that is only about 12% protein, and had to mix the dough in the stand mixer for sooooooo long. It has been 25 mins and still weak gluten development. Any tips on how to make this process easier? Does giving the dough some time to rest before mixing in the stand mixer help?
Hi there, I think I'm having the same problem. Did you manage to get the dough the right consistency in end. If so could you please share how you did it. Thank you! 🙂
Hi there, may l know how long is the topping crispiness last? Mine only last for several hours.
Oh gosh those look fabulous 😍
Thank you!
My weekend just got more exciting! Looking forward to this baking! How to v maintain the crispy texture of the bun ?
It makes for a fun weekend project for sure! The bun topping usually stay crisp for a few hours but they start to soften a little after so you can reheat them if you wish. The main thing is to be sure you don't keep them in plastic bags otherwise it will turn soggy and "sweat" (but you reheating it fixes it as well). There's instructions and notes on that on the blog :)
Hi, may I know why you said do not refrigerate the topping? Thanks
The butter in it will harden up n u can’t pipe it then.
I do not have milk powder, instead I have regular fresh milk. How could I covert 35g to ml. Will the recipe change if I use liquid milk instead? For the topping, instead of sugar can I use powdered sugar but how many grams?
Thank you for this recipe. I’m going to try making these buns. I have gas conventional oven without grill. My grill is separate from my oven. In this case, do I remove the buns out of the oven and put them in my grill for the last 3 minutes? What if I don’t grill them? Thank you in advance.
น่าทานมากค่ะ😊....อยากให้แปลภาษาอัตโมมัตจัง
hello, i wanna ask why add that much instant yeast? is it so to make the bread bigger and faster during final proof and baking? because i usually just add about 1% of instant yeast
hiii may i ask if it’s okay that for the last 3 mins i used top bottom heat at 200°C instead? because my house only have top bottom heat and bottom heat function
You can :) It might make the base a little crispier than wanted but it will be fine
@@ButtermilkPantry okkk thanks!
bánh ngon quá. tôi sẽ làm theo công thức này. tôi đang tìm kiếm kiểu bánh mềm mịn như thế này . Nhưng nhân bánh có thể làm gì cho ngon hơn, chứ không chỉ với bơ. thanks you.I from Vietnam
Thank you the awesome and detailed recipe. May I know if I want to change the flavour from coffee to a butter or sugared top, is it possible? Cos I can't make coffee flavored for my children.
I would replace the coffee with the same amount of cocoa powder or even cinnamon. If not that, use brown sugar instead of white sugar.
@@milkandhoney84 I see. thank u for your reply!
what about your deck position on baking sesion? in whick deck you put your tray?
Can I use espresso single shot instead of instant coffee?
Can you replace the milk powder with fresh milk? And if so, what amount ?
if we don’t have milk powder should we do some sort of substitution (more flour) or just omit?
You can use cream instead of water or milk, but the flavour won't be quite the same :) I like milk powder and have plenty at home as I find it useful in many recipes so I do recommend getting some if possible.
I would suggest that before purchasing milk powder anywhere that customers check the ingredients. I found out the hard way that powders don't always contain JUST milk. They can be "enriched" with soy milk and other nutrients that could affect the taste or consistency of the bread.
what if i dont eat it right away, so what should i do to preheat it?
You can toast it in the oven to crisp the cookie crust back up and soften the butter in the bread :)
looks delicious🥺🥰 btw, can you make red velvet recipe?
Hello great video thank you for sharing👍
Glad you enjoyed it :)
hello i wanna ask, what if i don't have grill mode for my oven? mine only has the temp, fan, and time. What do i do instead
what temp would you recommend if convection doesn't work? 350 F in middle of the oven?
i would bake it as per the instructions without the convection mode. Just keep an eye on it during the grilling phase to ensure it doesn't burn :)
Soo helpfull thanks aniway
Perfeito ❤
Can I use all-purpose flour instead of bread flour ?
What size stand mixer is this? Everyone I try to use the dough hook I feel like it’s not actually kneading it :(
Hai can I use air fryer for this resipy
Thank you for this recipe! How would you bake the frozen dough ball, and how long would it last frozen?
I wouldn’t keep it for more than a week in the freezer because of the yeast :) but if you freeze it I suggest thawing and then proofing it
Hey.. for this procedure, how long is the thawing process plus the proofing time? @ButtermilkPantry
I baked them today but the topping is not crispy may I know which part I didn't do right?
❤❤❤
I run into a problem, after I took the bread out of Oven, it started to sink or collapse. What should I do?
Tried making these and came out great. Just that the taste of yeast was pretty strong… is it okay to reduce the amount of yeast?
Glad you enjoyed the recipe. Sounds like perhaps you may have overproofed the buns slightly thus the yeasty flavour. If it’s warm where you live and the bread is proofing too fast you can either bake it sooner or you could definitely reduce the amount of yeast to compensate for the higher temp.
@@ButtermilkPantry okie thank you so much 🥰
How can I replace the instant coffee? I am always grinding myself and would like to use that instead of buying the whole jar just for a couple of teaspoons.
Hi, I would say you will need to adjust the recipe to accomodate for extra liquid as the coffee extracted from your grind won't be as intense as the coffee "flavouring" in this recipe. My suggestion is to either cut back on some of the liquid from the egg to accomodate for the additional liquid in your coffee or to add more flour but the texture of the crust won't be quite the same unfortunately. Maybe you can try asking a neighbour or friend for a few tbsp of espresso powder and offer them bread in return? :)
Just wondering what stand mixer do you use?
I used a Kenwood Cooking Chef XL in this video :)
What can I use as an egg substitute?
Hi, unfortunately there isn't really a good egg substitute. You can omit the egg add add a touch more milk and water to the dough but it will affect the final outcome.
Can I bake with 180c for 15 mins without changing it to grill mode?
hello did u get the outcome that u want? because i also don't have grill mode
may i know if frozen how to make it proof up.pls update me thanks you
Let it thaw, proof it, pipe on it and then bake it.
But don't freeze the dough for more than a week, I feel with bread it is best not to risk killing off the yeast by accident. :)
How much milk can I use instead of the water and milk powder?
Hi, I have been wanting to know abt this question as well. Do u know how much milk should I put instead of water and milk powder?
あなたの動画を楽しみに待ってました♥️
💛
You’re so cool.
Ilyet eletembe nem láttam :)))))
Es ha suru pudinggal toltenéd vaj helyett? Akkor nem sima vaj lesz benne, hanem egy ízes krém.
Kalau di Indonesia namanya Roti O
Can I double the recipe? Do I need to change anything?
you can definitely double the recipe :) you don't need to change anything
👏👏👏✍️👍
💛
What brand and type is your mixer ?
Hi! I am using a Kenwood Cooking Chef XL in this video :)
www.kenwoodworld.com/en-au/cooking-chef-xl-kcl95-004si/p/KCL95.004SI
Im confuse why people called mexican coffe bun 🤔 This Rotiboy originally from Malaysia since 1998
My dough turned out soo sticky and soft that I couldn’t work with it :(
You forgot to add vanilla extract into your coffee mixture!
I love you very much
Gece 1 ve canim nasil cekti aman yarabbi.. sanki kokusu geliyor uzaktan 😅 yapsam beceremeyecekmisim hissi yapmazsam gonul razi degil. Ah pis bogaz ah
Very nice
Suport bund
What a waste. Mine cracked/collapsed and something just isn’t right about them. 😓
Thinking of doubling the recipe , it shouldn't be a problem I suppose. Wish me luck
Not accurate recipe, waste of ingredients
Sorry to hear that you didn't get the results that you wanted
Hello.... How if I'm using deck oven ? (the temperature for top fire and bottom fire ) , and how many minutes?
thk uuu
Personally would keep the temp for the top and just lower the bottom. Best to just play around with what works best for you. The blog post should give you some more back story behind what I was trying to achieve with the time and temps :)
Can I use all purpose flour instead of bread flour?