ROTI BOY

yummy ;P

For the dough (I followed Alex Goh book on basic sweet bread dough):
Ingredients A:
100g bread flour
70g   boiling water

Ingredients B:
300g bread flour
100g plain flour
80g   sugar
6g     salt
20g   milk powder
9g     instant yeast

Ingredients C:
175g cold water
60g   cold eggs

Ingredients D:
60g butter

Method:

1.  Add the boiling water from A into flour, mix until well blended to form dough.  Cover and set aside to cool.  Keep it into refrigerator for at least 12 hours.

2.  Mix B until well-blended.  Add in C and knead to form rough dough.  Add in A and knead until well-blended.

3.  Add in D and knead to form elastic dough.

4.  Let it proof for 40mins

5.  Divide the dough into required weight and mould it round.  Let it rest for 10mins and ready to use.

For filling and topping, I  have adapted from here. See my changes in blue.

For the filling:

100g butter (softened)

1/4 teaspoon vanilla extract

35g brown sugar

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) (I did not add this)

50g plain flour

Method:
For the filling, 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 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 (I did not add this) 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.