Roti Boy (5k recipe) - Breadmaker version

Bread Dough

Ingredients

Starter dough

105g bread flour

45g cake flour

12g caster sugar

3g instant dry yeast

120g water

Method

Mix all starter dough ingredients into a dough and fridge it for 24 hrs for it to rise till it looks like "honeycomb". 

For the filling:

100g butter (softened)

1/4 teaspoon vanilla extract

35g brown sugar

Method

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.

For the topping:

50g butter

40g icing sugar 

38g beaten eggs

1 teaspoon granulated coffee dissolve with 1 teaspoon water 

pinch of cinnamon powder (optional)

50 plain flour

Method

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. Leave in room temperature about 5 mins before piping. 

Main dough

105g bread flour

45g cake flour

48g caster sugar

3/4 tsp salt

12g milk powder

45g egg

27g water

36g unsalted butter, softened

Method

1. Put in eggs, water and starter dough into the breadmaker bucket.
2. Shift together bread flour, wholemeal flour, cake flour, milk powder and put on top of the liquid ingredients into the breadmaker bucket.
3. Add in sugar and put at one side.
4. Add in salt and put at one side.
5. Select Dough function 
6. and press start. 
7. After 8 mins, add in the softened butter without stopping the machine.
8. The machine will help to do the first proofing of the bread. 
9. After which, take out the dough, punch out the air and divide into 50g each.
10. Shape the dough into round ball shape and rest for 15 mins.
11. Roll out the dough into disc shape and put in the butter filling and wrap it tightly.  
12. Place the buns onto the baking tray equally apart from each other and proof for 1 hour. 
13. Pipe the topping filling in a spiral start from the top center for each buns. (I pipe the spiral closely, about 8 to 10 rounds, till the miiddle of each bun.)
14. Bake for 15 mins at 200 C in a preheated oven.

Recipe adapted from Victoria Bakes: Coffee Buns & Hand Painted Bread Rolls