Mexican Coffee Bun a.k.a Roti Boy
MEXICAN COFFEE BUN
a.k.a ROTI BOY
Coffee flavored buns bring me infinite joy!
You become addicted to them really quickly. These soft buns are surely a delight but when they are filled with a little salty butter on the inside and are balanced out with the slight bitterness of the coffee..That is a next level delight.
Tips for making Mexican coffee bun
• Yeast - if the yeast doesn't rise, it could be due to the fact that the yeast is spoiled or the water was overheated and killed the yeast. You will have to discard the mixture and prepare it all over again.
• For the filling - Before starting to make the bread dough, cut the butter into small cubes and place them in the freezer . It will be easier to handle the cubes when they are cold.
• Coffee butter crust - Don't pipe all the way down. This butter based topping will melt down and form a coffee shell over the buns. If you pipe to the bottom, the topping will melt all over .
• When piping the coffee frosting on the bread , make sure all the lines are touching one another. If there is a gap in between, the frosting will not melt properly. There will also be a gap after baking.
• If the butter leaks out around the buns while baking . Do not worry. Just leave them in the pan and as they cool, the buns will absorb the butter in.
Let's get baking!
INGREDIENTS
- DOUGH
- 250g bread flour
- 10g dry milk
- 37.5 g sugar
- 3g salt
- 1 tsp dry instant yeast
- 135g warm water
- 30g butter ( room temperature)
- 1 egg
TOPPING
- 100g butter ( room temperature)
- 80g sugar
- 1 egg
- 1 tbsp instant coffee powder
- 1/2 tbsp hot water
- 100g all purpose flour
FILLING
- 9 butter cubes ( keep frozen )
METHOD
- Before starting to make the buns. Divide
butter into 9 small cubes and place them
in the freezer.
- Add 1 tsp of sugar, yeast to warm water.
Set aside for 5 minutes until frothy.
- In a mixing bowl, whisk together flour,
salt, dry milk and the remainder of the
sugar.
- Into the yeast mixture, beat in an egg and
pour into the dry ingredients. Kneed
until the ingredients form a stiff ball
of dough. ( Add some extra flour or a little water in case you need it). The dough
should not be stiff but soft and fairly
pliable.
- Transfer dough to work counter add
butter and kneed for 25 minutes until
dough become smooth and silky to touch.
You can use a stand mixer for this process.
- Form the dough in a big ball. Cover with
cling wrap and leave to rest in a lightly
greased bowl for about 90ish minutes or
until doubled in size.
- Punch down the dough and give a light
kneed to release the trapped air bubbles.
- Divide the dough into 45g each. On a lightly
floured counter, roll and flatten each
dough into a small disc. Place one piece of
cold butter inside and wrap it well.
Make sure it's well sealed.
- Put the rolled dough seam side down.
cover with cling wrap and let it to rise
for 1 hour or until doubled in size. Leave
at least 3-inch space around each bun as
they will expand during the second rising
and while baking.
- Meanwhile, prepare the topping.
Dissolve instant coffee with hot water.
Set aside.
- In a mixing bowl, cream butter and sugar
until smooth and creamy. Add in egg and
coffee mixture. Mix until combine
- Then, mix in flour until you get a smooth
paste. Transfer this mixture into a piping
bag. Refrigerate until ready to use. ( If you
don't have a piping bag, use a plastic bag
and cut a small opening in one corner)
- About 15 minutes before the buns finish
rising. Pre heat oven to 170c.
- Once the bun has doubled in size.
Pipe topping onto the buns. Cut of the tip
of the piping bag. Start from the top and
pipe a circular swirl outwards . Don't pipe
all the way down.
- Bake in preheated oven for 15 minutes or
until edges start to slightly brown.
- These buns are best when fresh so, enjoy
as soon as you'd like.
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Delicious!
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