Mexican Bun @ Coffee Bun

Mexican coffee bun or known as Rotiboy is a bun stuffed with real butter (not margerine) and topped with espresso topping. This coffee bun created in a humble bakery in Bukit Mertajam, Penang. I know you might though the bun originated from Mexico as its name suggested but trust me this is truly made in Malaysia product. This coffee buns are my elder daughter Lekshana's favourite bun in the world. I always make a trip to KLCC to purchase the bun for her. The smell of freshly baked coffee buns covers the entire floor where the bakery are located.  You can find Mexican bun in almost every bakery in Malaysia.

This sweet bun with coffee topping and butter filling are simply irresistible and one is always not enough. The sweetness from the bread dough balances the saltiness from the butter filling and the slightly bitter coffee topping.This is my first trial with Mexican bun and it turns out super soft and fluffy with a crispy topping. The buns are best served warm

Ingredients

For Bun Dough

2 1/3 cups bread flour
270 ml water
2 tbsp milk powder
1/3 cup castor sugar
2 1/4 tsp instant yeast
1 egg, beaten
3 tbsp butter,room temperature
1/8 tsp salt

For Filling

1/2 cup butter

For Coffee Topping

1 cup butter, room temperature
1 cup flour all purpose flour
3 eggs, beaten
1 cup confectioners sugar
2 tbsp instant coffee powder
1 tbsp water
Pinch of ground cinnamon


Methods

Using a stand mixer attached with dough hook. Add bread flour,salt,yeast and sugar to the mixing bowl. Add water and egg. Knead the dough for 10 minutes.

Add butter and beat for 5 minutes until soft and elastic dough forms.

Divide dough into small balls weigh at 30 g each. Flatten the balls into a small circle and place 1 tbsp butter in the center of the dough.

Lightly dust a clean working surface with flour. Transfer the dough to the work surface and punch down the dough to release the air.

Flatten the balls and place 1 tbsp of  butter into the center of the dough. Gather the edges and pinch to seal. With your palms roll the dough into balls. Line a baking tray with parchment paper.

Place the balls on a prepared baking tray and cover the dough with damp kitchen towel. Set aside in a warm place for 45 minutes for the dough to rise.

Meanwhile, prepare the coffee topping by dissolving instant coffee powder with water. Set aside

In a mixing bowl using stand/hand mixer, beat together butter and sugar till light and fluffy. Add eggs one at a time. Add in the dissolved coffee mixture. Gradually add in the flour and ground cinnamon. Beat well till combined. Refrigerate the mixture for easy piping for 25-30 minutes.

Preheat oven at 200'C or 400'F

Place the coffee topping into a piping bag and pipe the topping onto the buns in a spiral pattern.

Bake for 12-15 minutes or till the buns are lightly brown.

Remove from oven and serve warm