Mexican Coffee Bun a.k.a Roti Boy

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                 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.



Follow my Instagram
@_casualcook_
for more recipes.

Dont forget to tag me in your wonderful creations.
  
  












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