Who remembers the aromatic whiff that will lead us by the nose to freshly baked buns with crisp coffee exterior and moist buttery center? I remember that day very clearly; I was just window shopping when I saw people forming a beeline towards the aroma of coffee and baking bread wafting in the air.
Soon, I was joining them. With our nose guiding us and our eyes closed, we easily made our way to the bakery and willingly part with our money in exchange for the fluffy white bun with buttery hollow center that makes our mouth water. Resistance is futile.
It was so popular that we know it as Rotiboy rather than its generic name of Mexican coffee bun.
Years passed. I got married, have kids and somehow had not eaten this bun for quite some time. I wonder why? Maybe I window shop less after having kids hence I do not encounter that hypnotizing aroma anymore.
Anyway, do you know that it is easy to bake this ourselves and the best part is I have just the right recipe to share with you today.
Preparation time: 2 hours 30 minutes (Including dough proofing time)
Baking time: 20 minutes
Serving size: 8 buns
Homemade Mexican Coffee Buns
Ingredients:
DOUGH
250g plain flour
1 tablespoon sugar
1 teaspoon instant yeast
1 egg
1/2 teaspoon salt
150ml milk
30g unsalted butter
TOPPING
1 tablespoon instant coffee
1 teaspoon hot water
50g unsalted butter
50g icing sugar
50g cake flour
1 egg
FILLING
8 pcs of 2cm x 2cm salted butter cubes
Method:
DOUGH
- Combine 250g plain flour, 1 tablespoon sugar, 1 teaspoon instant yeast, 1 beaten egg, 150ml fresh milk and ½ teaspoon salt and knead.
- Add 30g unsalted butter and continue kneading.
- The dough may start wet and sticky but continue kneading about 20 minutes to get an elastic dough. I highly recommend using an electric mixer with kneading function to make this as it can be pretty messy to knead with our hands. The last I tried, the dough ate half of my arms but if you really insist to do it manually, generally it requires about 200 bangs onto the worktop to achieve an elastic dough.
- Form into a ball and proof the dough for an hour or until it doubles in size.
TOPPING
- While waiting for the dough to proof, prepare the coffee topping.
- Dissolve 1 tablespoon instant coffee with 1 teaspoon hot water. Set aside.
- Beat 50g unsalted butter. Add 50g icing sugar and continue beating until pale and creamy.
- Add 50g cake flour, 1 egg and coffee mixture. Beat until well combined.
- Pour into a piping bag and chill in the refrigerator.
BUTTER FILLING
- Cut 8 pieces of 1.5cm x 1.5cm cubes of salted butter and freeze
Back to the DOUGH
- Dust working mat. Cut dough into 9 equal pieces.
- Form into balls.
Divide dough into 9 equal pieces and shape into balls. - Divide the last ball into 8 pieces.
- Cover and rest for 10 minutes.
- Wrap 8 frozen butter cubes using the 8 pieces smaller dough.
- Flatten the big dough ball and place wrapped butter in the middle.
- Cover, seal and roll the dough. Place on a baking tray.
- Cover and let rise for 40 minutes.
- Pipe topping in a spiral motion.
- Bake in a preheated oven at 180C for 15 – 20 minutes.
These coffee buns are best eaten fresh out of the oven. Is your mouth watering already?
Before you start baking this irresistible Mexican coffee buns, you’ll have to ask yourself if you are in good terms with your neighbours because I am sure they’ll ring your house bell once their nose catch whiff of these aromatic buns.
Well, you prepared some calcium-enriched buns last week and now you are preparing special Mexican Coffee buns, so don’t be surprised to see them line-up right in front of your door!
Psst. You may take this opportunity to ask them to visit Motherhood Story for more homemade recipes. It wouldn’t hurt to share some tiny secret right?