Rotiboy Mexican Coffee Bun

Rotiboy Mexican Coffee Bun

These Mexican-style coffee buns are a guilty pleasure that will take you to another world. Their fluffy and pillowy softness makes them look more like a cloud than bread. The little bit of coffee added just the right amount of tease and wakened your senses.

Level: Not so easy

Course: Food

Yield: 6 buns

Total Time: 1 hour and 50 minutes


For The Bun:

▢ 200g Bread Flour

▢ 25g Castor Sugar

▢ 1 teaspoon salt

▢ 110ml of milk powder (optional)

▢ 1.5 teaspoon Dry Yeast

▢ 30g Butter

▢ 1/2 Egg


▢ 1.5 teaspoon instant coffee

▢ 1 teaspoon hot water

▢ 1/2 egg

▢ 35g icing sugar

▢ 40g AP flour

▢ 40g unsalted butter


▢ 3g Butter



  1. Combine all of the dry ingredients and mix them thoroughly.
  2. Knead in the water and egg mixture gradually (you can also use a stand mixer if you have one).
  3. Slowly incorporate the butter and knead the dough until it is glossy and elastic. (Keep in mind that the dough should be able to stretch without breaking.)
  4. Cover the dough with a cloth. Allow the dough to rise for about an hour or until it has doubled in size.
  5. Prepare the topping while the dough is rising.


  1. Beat the butter and sugar till pale in color.
  2. Gradually add in the egg.
  3. Fold in flour on a low speed.
  4. Add in the coffee mixture and liquor. Mix till combined. Set aside

To make a bun:

  1. Remove the dough and punch it down on a lightly floured surface to release the air.
  2. Make 6 balls out of the dough. Roll it into a tiny circle and place 1 teaspoon of butter in each bun. 
  3. Allow the ready bun to rise for 45 minutes, or until it has doubled in size.
  4. Fill a piping bag halfway with cream topping and pipe it in rings around the bun.
  5. Jiggle and bake at 175°C for 18 minutes.

Recipe and photo credits to @viviannecafe