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
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
FOR THE BUN
- Combine all of the dry ingredients and mix them thoroughly.
- Knead in the water and egg mixture gradually (you can also use a stand mixer if you have one).
- 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.)
- Cover the dough with a cloth. Allow the dough to rise for about an hour or until it has doubled in size.
- Prepare the topping while the dough is rising.
- Beat the butter and sugar till pale in color.
- Gradually add in the egg.
- Fold in flour on a low speed.
- Add in the coffee mixture and liquor. Mix till combined. Set aside
To make a bun:
- Remove the dough and punch it down on a lightly floured surface to release the air.
- Make 6 balls out of the dough. Roll it into a tiny circle and place 1 teaspoon of butter in each bun.
- Allow the ready bun to rise for 45 minutes, or until it has doubled in size.
- Fill a piping bag halfway with cream topping and pipe it in rings around the bun.
- Jiggle and bake at 175°C for 18 minutes.
Recipe and photo credits to @viviannecafe