1. roti boys coffee buns or roti boys as some call it…anywho, i love these…. the smell of it when baking….. the faint smell of coffee is so romantic…. the hubby loves this bun but surprisingly, he did not know it’s called roti boy (and he calls himself malaysian?)… anyway, I enjoy plating my bakes with cute designs… not difficult to guess why… because these bakes are for the kids… and largely because i believe it takes so little just to make something simple creative… 🙂

This time, I used the recipe from Kitchen Corner and as always, she never disappoint…. this bread is indeed fluffy… so soft… like CLOUD!

Original Recipe from here

Ingredients (Recipe for 10 little buns)roti boys
For the dough:
250g bread flour
38g caster sugar (*I used 48g of caster sugar)
3g salt
4g yeast
1/2 beaten egg (*I used 30g of egg)
135g fresh milk
30g butter
For the filling:
100g butter (softened)
1/4 teaspoon vanilla extract
35g brown sugar
For the topping:
50g butter
40g icing sugar (*I used 48g of icing sugar as I used Starbucks VIA coffee powder)
38g beaten eggs
1 teaspoon granulated coffee dissolve with 1 teaspoon water (*I used 1tsp of Starbucks VIA Extra Bold coffee powder ~ so good)
pinch of cinnamon powder (optional) ~ I added
50 plain flour
*I added 1/4 tsp of Amaretto
 roti boys
  1. For the filling, using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. Add in the vanilla extract for the final beating. Place the mixture into the fridge until it harden. Divide the harden mixture into 10 portions and sit in the fridge until ready to use.
  2. For the toppings, beat the softened butter with icing sugar until everything well combine. Gradually add in beaten eggs then the coffee mixture. Add in pinch of cinnamon powder with the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.
  3. For the dough, knead all the ingredients together except butter. When the dough become a smooth dough add in butter and continue the the kneading process until the dough become smooth and elastic but not sticky. I used a standing kneading mixer to knead for approximately 30 minutes at speed 2.
  4. Divide the dough into 10 little doughs and shape it into round ball shape. Let it rest for 15 minutes before add in the filling.
  5. Roll out each doughs to a flat disc and add the butter filling. Seal it tightly. (make sure you seal it tightly otherwise it will split out during baking)
  6. Place each doughs on a baking tray, make sure they sit a part from each other because they might stick to each other during the baking. Cover the doughs with cling film and proof for 50 – 60 minutes.
  7. Before the doughs place into the oven, pipe out the filling in a spiral start from the top center of each buns. Bake for 12 minutes at 200’C preheated oven

roti boys







Personal notes

– as i was piping designs on the buns, i had to make bigger buns (@55g per bun)

– I piped 8 spiral rings (using a 5mm piping tip) of topping onto each bun. Most of them covered nicely but I will try 10 rings in the future
– I omitted the filling (as hubby does not like filling) so I bumped up both sugar in the topping and bread
– I piped the roti boys faces on using melted chocolate…. little freckles are the reflection of the baker 😉

I recently made another batch of simple bread rolls…. and piped little chicks on’em as well….
chick designed buns

i call them my set of “Just Bread”….

Pollution index: 156 (unhealthy)


(25) Comments

  • Doreen/mui (May 28, 2013)

    I love your creative and beautiful bakes.
    You are very artistic. Did you drew all your little cute chicks n roti boy free handed?
    They are so lovely.

  • elsie lim (June 7, 2013)

    Victoria, i like this bun and tried baking it and my challenge was the.topping. it melted to the Bottom of bun leaving only a very thin layer on top. where went wrong.

    • Victoria Bakes (June 7, 2013)

      Hello Elsie – did you place your topping mixture into the fridge to chill it? it is important to do so. i understand it is difficult to pipe but because the fridge keeps the mixture cold, it gets to the right consistency just as we put the buns into the oven. If your topping is already near to melted ice cream consistency, then it will melt straight away when you put the buns to bake. i hope this helps? continue trying … you will succeed.. 😀

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  • tracy (March 17, 2016)

    Hi..love ur roti boy. My favourite too..how to draw all same design at top of the bun? Hehe

    • Victoria Bakes (March 17, 2016)

      Hi, just a pair of steady hands I guess

      • tracy (March 18, 2016)

        Thanks ur replied.about the topping,
        48g ic8ng sugar as i used starbucks via coffee powder means what? 48g is coffee powder or icing sugar?

        • My Palace (March 18, 2016)

          hi… why ur website cannot be in anymore?

          • Victoria Bakes (March 18, 2016)

            Apologies, I don\’t get what u mean

          • My Palace (March 18, 2016)

            hi.. I mean i cant view your page anymore.when i type bakingintoteether.com this page show out temporary unavailable or invalid..can u send me your page link here? thanks

          • Victoria Bakes (March 18, 2016)

            U type the link wrongly. It is bakingintotheether.com

      • tracy (March 18, 2016)

        48g coffee powder or.icing sugar u mean there in your ingredient? Dint get it

        • Victoria Bakes (March 18, 2016)

          tracy, do you mean \” 40g icing sugar (*I used 48g of icing sugar as I used Starbucks VIA coffee powder)\”. i used 48g icing sugar. the 40g icing sugar is from the original recipe but i used 48g and to justify why i increased the sugar was because i used Starbucks coffee powder and the extra bold flavour that i use tends to be strong and more bitter. hence sugar had to increase. i hope this clarifies

  • choy (March 17, 2016)

    Hi..each ball is how many gram? Coz urs look very balance..preheat oven 200c than when i baked itz same temperature? Will too hot?

    • Victoria Bakes (March 17, 2016)

      Choy, please refer to my personal notes.

      With re temp, it worked for me. As mentioned, bake in preheated oven of 200C. If you feel your oven tends to be hotter, please adjust accordingly

  • choy (March 19, 2016)

    Hi..may i know how to keep the roti boy till the next day?

    • Victoria Bakes (March 19, 2016)

      Please keep per your normal storage of bread -I.e. Airtight or vacuum packed container. Reheat in oven using low temperature when eating again

      • choy (March 19, 2016)

        Ok.noted.can give know what temperature should reheat and timing? And your drawing on the roti boy (melted chocolate)is after baking draw it out or before baking?

  • Christina Teong (March 3, 2017)

    may i know what is the tool that you use to draw? is so well done!

    • Victoria (March 3, 2017)

      Hi tks for ur compliment. It’s only melted chocolate in a cone made out of parchment paper . All you need is a steady pair of hands 🙂

  • Jane (March 13, 2017)

    Hi Victoria my topping will sweat if I leave it for a few hours before eating? Is that right?

    • Victoria (March 13, 2017)

      No that shouldn’t be the case as the topping is a cookie dough. At the max it should be just soft but usually it stays crisp on day of baking

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