As promised, I am posting the recipe for coffee buns aka rotibuns today. This bread is another one of my favorites sold at Korean bakeries. When these buns come fresh out of the oven, it’s hard to resist biting into the soft buns. The base of the bread is the same recipe used for soboro; only the topping is different. These coffee buns are not only pretty to look at, but they’re also great for dessert, breakfast or as a snack!
**Helpful tips and common mistakes
I always thought coffee buns were a Korean pastry, but it turns out that they are traditionally Mexican. I think the only difference is that the Korean version is slightly sweeter.Since the dough itself doesn’t have much sugar, I added a little extra to the coffee topping to bring out the sweetness. For tips on how to make the rolls, check out the Soboro bread post.
When piping the coffee frosting on the bread, make sure the lines are all touching one another. If you have spaces in between the lines, the frosting will not melt properly to give you a smooth coating; instead, you will be able to see the gaps after baking. You can start piping the frosting about 3/4 of the roll down since it will drip down as it bakes.
If you don’t have a piping bag, use a plastic bag and cut a small opening in one corner. Letting the frosting come to room temperature makes it easier to pipe out.
These coffee buns made my kitchen smell insanely delicious like it was a real bakery! The buns were all nicely coated and looked impressive. I loved the taste of coffee with every bite with just a hint of sweetness. The bread is best fresh but can be reheated in the microwave.
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