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Bailey’s Roti

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Ingredients
  

One-proof bun

  • 120 g Fresh Milk
  • 1 egg
  • 90 g Plain Flour
  • 180 g Bread Flour
  • 40 g Raw Sugar
  • 2 g Salt
  • 40 g Unsalted Butter
  • 4 g Instant Yeast

'Bailey's cream

  • 1 Tablespoon instant coffee
  • 1 Tbsp Brandy
  • 100 g Unsalted Butter at room temperature
  • 100 g Low gluten or cake flour
  • 80 g Icing sugar
  • 1 egg
  • 1 g salt
  • 1 Tbsp hot water

Filing

  • Cheese
  • Butter
  • Coarse sugar

Instructions
 

Bread

  • Combine everything except the butter and knead till shiny (on the Thermomix, it took 4 minutes)
  • Add butter and knead till dough passes window pane test (another 4 minutes on the Thermomix)
  • Divide dough into 40g each, you will get about 12 portions.
  • Put 1/2 tsp each of cheese, butter and coarse sugar into each and seal.
  • Shape into a ball and cover tightly with cling wrap.
  • Allow to raise for about 30 minutes at 40C, 85% humidity.

Bailey Cream Topping

  • Dissolve the coffee in the hot water.
  • Add the sugar and dissolve.
  • Add the rest of the ingredients and stir into a paste.
  • Place the Bailey's cream paste into a piping bag with a round nozzle.
  • When the buns have completed proving, piple spirals on the buns and bake for 15 minutes at 190C.
  • Eat warm or even hot!