Singapore Coffee Bun

South-East Asia soft bread is known for its fluffiness on the inside, and well baked or toasted on the outside. For some, they are filled with fillings. While the others are flavoured within or on the dough. They are often cheap as compared to Western bread. In Singapore, a large percentage of the local households depend on these bread as the staple food for their breakfast. Perhaps the appeal is in the convenience whereby one can enjoy without much preparation, and the taste of it is something which many can relate since childhood days. I hope you enjoy this recipe! You can expect 9 pieces out of it and each piece has an approximate measurement of 5" in diameter.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small pan, combine the milk and the flour. (It must be a small pan; having the roux spread out too much might overcook the dough)

Step 2

Whisk until lump-free and then place the pan over low heat.

Step 3

Continue to whisk until the dough becomes a roux. You may refer to the following picture as reference.

Step 4

Immediately remove from the stove one the roux is formed. Allow it to cool to room temperature. Again, you must let it cool to room temperature first.

Step 5

Once it is cooled to room temperature, transfer the roux to a small bowl and cling wrap it. Place it in the fridge for at least 1 hour. Remember, it must be placed in the fridge.

Step 6

In a mixing bowl, combine all dough ingredients except for the butter.

Step 7

Start beating the dough on low until the ingredients come together as a wet dough. Then turn to medium speed.

Step 8

Once the dough is formed, add in the butter and continue beating till smoothened. The process to make the dough can take some time.

Step 9

Remove the dough and form a tight ball.

Step 10

Give the first rise for about 45 minutes.

Step 11

Lightly flour the table and place the dough on the table.

Step 12

Divide into 9 pieces and shape them into balls. If there are loose dough, make sure to fold them tightly to form balls. Do this folding away from the aircon. Use a weighing scale to divide the dough.

Step 13

Cover the doughs with cling wrap and set them aside for slow rising.

Step 14

Use a baking sheet and place the divided doughs on the baking sheet. Mix instant coffee powder with water. The water can be warm; but not hot.

Step 15

Add butter and sugar into another bowl and mix until combined. You must make sure that the butter is really soft.

Step 16

Add in the egg and mix well.

Step 17

Beat the mixture very hard and fast; it must be well beaten.

Step 18

Add in the coffee mixture and then sift and fold in the flour.

Step 19

Put into a piping bag and pipe the mixture over the buns in a spiral shape until it covers the top of the buns. Make sure that the topping covers the entire top surface of the buns, down to the middle section of it. Any leftover can be stored in fridge for 3-5 days.

Step 20

Pre-heat the oven to 170C.

Step 21

Bake the bread at 170C for 10-15 mins. It is strongly advised to check on the bread at the 10mins mark. Once the toppings are hardened and cracked, and the bun has risen doubly, you should stop the baking. [29 Oct 2021: At this temperature, I did a 14 minutes baking and it was slightly overbaked. Perhaps 12 minutes will be perfect.] [31 Oct 2021: 12 minutes is too short. 13 minutes will be just perfect.]

Step 22

Transfer to a wire rack and let them cool.