Rotiboy Toast

Rotiboy Coffee Spread (makes 4)

• 120 g (1/2 cup) unsalted butter
• 100 g (1/2 cup) sugar
• 1 egg
• 5 g (1 tbsp) instant coffee powder
• 15 ml (1 tbsp) hot water
• 120 g (1 cup) all-purpose flour
• 5 ml (1 tsp) vanilla extract (optional)
• 1 pinch of salt

To Assemble (makes 4)

• 8 thin slices of bread (white or milk bread)
• 1 egg, for eggwash
• 4-8 slices salted butter, to sandwich between the bread

Directions

• Dissolve the instant coffee in the hot water and let it cool slightly.
• Make the spread: cream the butter and sugar, beat in the egg, then the dissolved coffee and vanilla. Mix in the flour and a pinch of salt to a smooth, pipeable paste.
• For each toast, lay slices of salted butter in the middle of a slice of bread and press a second slice on top to sandwich the butter in the centre.
• Brush the tops with eggwash, then pipe or spread the coffee butter all over the top of each sandwich.
• Bake at 180C (355F) for 12-15 minutes, until bronzed and fragrant with a melty, buttery centre.

Method transcribed from the video (rough). From Jun & Tonic on Instagram.