Chocolate Milk Buns / Roti Coklat Susu Ala Rotiboy

Wow look……………’s Rotiboy (also known as Mexican coffee buns)……………… of the very famous and well known bread in Jakarta back then when I was still in school. This bread was so famous that people needed to queue (and it was such a long queue) every time just to get this exotic round shape bread fresh from the oven that smelled so good…………………(and we could smell it even thought we were still so far away from the bread shop). I mean, who doesn’t like the smell of  a fresh coffee bun?

Well, although I like the smell so much and I have no problem eating Rotiboy, but actually I’m not a big fan of this bread because I don’t like coffee. I love the shape and the color of the bread so much but never intended to make this bread because none of us liked coffee. Then, suddenly I thought of why not making a different version of this bread, and instead of using coffee, why not using chocolate. The shape and the color would be the same, although the smell and the taste would slightly be different.

I baked this last Friday and my husband brought this bread to church and everyone loved it. This bread is best eaten when it’s still hot, but you can always reheat the bread in the preheated 170 Celsius oven for about 5 to 7 minutes.

I used the killer bread recipe just like what I made for my sausages and ham and cheese bread, but this time I only used milk instead of water, and the bread turned out very soft and went well with the topping. Even my son who was not a chocolate lover, loved this bread so much.


For the bread:

  • 260 gr bread flour
  • 30 gr sugar
  • 2 gr salt
  • 15 gr milk powder
  • 3 gr instant yeast
  • 1 egg + milk = 170 ml
  • 30 gr unsalted butter

For the topping:

  1. 50 gr unsalted butter
  2. 50 gr caster sugar (or grind granulated sugar in a blender into finer granules)
  3. 1 egg
  4. 60 gr cake flour
  5. 15 gr milk powder
  6. 2 tsp cocoa powder
  7. 2 tsp chocolate paste (the recipe of making chocolate paste can be found here)

For the filling:

  1. cold unsalted butter (cubes), other options are chocolate paste or chocolate rice sprinkles for the filling


For the bread:

  1. Prepare the food processor with the steel blade assembled.
  2. Place flour, sugar, salt, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 or 3 times to mix the ingredients
  3. Add egg and butter
  4. Pulse again 2 or 3 times to combine all the ingredients together and until butter is no longer bigger than peas
  5. With the motor running, pour water through the feed tube in a steady stream as fast as the flour absorbs it until the dough form a ball in 15 to 20 seconds
  6. Let the machine run to complete the kneading process in about 2 minutes (this was the time needed in my food processor). End result: dough should be smooth, bouncy and not sticky
  7. Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
  8. Let rise until double in size (about 15 minutes in Singapore very hot weather). To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
  9. Transfer the dough to the counter top
  10. Cut dough into 40 gr each (make about 13 bread) and shape as the instructions below, then place on the baking tray
    Roll each dough into a small circle
    Flatten the sides with the palm of your hand, leaving the middle side slightly thicker than the edges
    Flip the dough bottom side up and place about 1 teaspoon of cold butter into the center of each dough. If the butter is not cold, it will melt and very difficult to seal the dough
    Bring all edges to the center
    Twist to seal tightly

    With the seal at the bottom side, smooth the dough by rolling it with your hand
  11. Cover the dough again with clean cloth and let rise again for about 30 minutes
  12. Meanwhile, prepare the topping and preheat oven to 200 Celsius:

For the topping:

  1. Mix flour, cocoa powder, and milk powder in a medium bowl with a spatula or a spoon
  2. Beat butter and sugar, either by hand or using a mixer in medium speed until very smooth and pale in color
    Beat butter and sugar

    Pale and smooth
  3. Add egg and mix until well incorporated
    Add egg

    Mix well
  4. On low speed, add in the mixture of flour, cocoa powder, and milk powder and mix until smooth. Scrap the mixture on the side of the bowl with a spatula
    Add dry ingredients

    Mix until smooth
  5. Add chocolate paste and mix again until well combined

    Add chocolate paste and mix again until well incorporated
  6. Place the topping into a pipping bag (I used a small star nozzle, but this is not necessary) and snip off the corner to make a small opening
  7. Pump out the cream in circles around the bun, keeping each circle close to the one before it
  8. Bake for 12 to 15 minutes


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