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Rotiboy Inspired Coffee Buns (Kopi Roti / Mexican Coffee Buns)

Soft and fluffy Rotiboy-inspired coffee buns filled with butter and topped with a sweet coffee buttercream crust. This homemade Kopi Roti recipe delivers bakery-style flavor, aroma, and texture perfect for breakfast, snacks, or merienda.
Author Onyok Kokok

Ingredients

For the Dough

  • 4 cups all-purpose flour bread flour, or a combination of both
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 2 medium eggs
  • 2 tbsp butter or margarine
  • 2 tbsp vegetable shortening optional, may replace with butter
  • 1 1/4 cups fresh milk

For the Yeast Mixture

  • 1 sachet yeast or 2 1/2 tsp instant yeast
  • 1/4 cup warm water
  • 1 tbsp sugar

For the Coffee Buttercream Topping

  • 2/3 cup softened butter
  • 5 tbsp white sugar
  • 3/4 cup all-purpose flour
  • 1 egg
  • 3 tsp instant coffee mix
  • 3 tsp hot water
  • ***You may need to make two batches depending on how generously you pipe the topping.

For the Butter Filling

  • 1 cup cold salted butter cut into small cubes

Instructions

Prepare the Dough

  • Bloom the yeast by combining warm water, sugar, and yeast. Allow it to sit for about 5 to 10 minutes until foamy.
  • In a large mixing bowl, combine the flour, sugar, salt, eggs, and milk.
  • Add the bloomed yeast mixture, butter, and shortening.
  • Knead until the dough becomes smooth and elastic. If needed, sprinkle only a very small amount of flour on your work surface.
  • Shape the dough into a ball and lightly coat it with cooking oil.
  • Cover and allow the dough to rise for 1 to 2 hours or until doubled in size.

Prepare the Coffee Buttercream Topping

  • Dissolve the instant coffee in hot water.
  • In a bowl, beat the softened butter using an electric mixer until light and fluffy.
  • Add the sugar and egg.
  • Mix until fully incorporated.
  • Add the flour and dissolved coffee mixture.
  • Continue mixing until smooth, creamy, and pipeable.
  • Transfer to a piping bag.

Shape the Buns

  • Divide the dough into 18 equal portions weighing approximately 60 to 65 grams each.
  • Shape each portion into a ball.
  • Flatten one dough ball and place a small cube of cold butter in the center.
  • Seal the dough completely and shape it back into a smooth ball.
  • Repeat with the remaining dough.
  • Arrange the dough balls on a lined baking tray.
  • Cover and let rise again for 30 minutes.
  • Pipe the coffee buttercream on top of each dough ball using a circular motion until the entire top surface is covered.

Bake

  • Preheat the oven to 180°C.
  • Bake for approximately 15 minutes or until the buns are golden brown and the topping has become slightly crisp.
  • Allow to cool for a few minutes before serving.
  • Serve warm for the best buttery center.