Mexican Coffee Bun (Rotiboy)
Mexican coffee bun/rotiboy is a sweet bun with coffee topping and butter filling. It's popular in Malaysia and Asia. Easy Mexican coffee bun recipe.
Servings: 4 people
Calories: 580kcal
Ingredients
For the Bun:
- 17 oz (480g) Bread Flour
- 3 oz (90g) Castor Sugar
- 9 g (⅓ oz) Salt
- 1 oz (25g) Milk Powder, optional
- 0.5 oz (15g) Dry Yeast
- 2 oz (60g) Butter
- 280 ml Water
- 1 large Egg
Topping:
- 7 oz (200g) Butter
- 5 oz (140g) Powdered Sugar, Sieved
- 3 Large Eggs Lightly beaten
- 7 oz (200g) Cake Flour
- 1 tablespoon Instant Coffee + 2 tbsp Hot Water or 3 tbsp Espresso
- 1 tablespoon Coffee Liquor or 1 tbsp Coffee Essence optional
Filling:
- 3.5 oz (100g) Butter
Instructions
For the Bun:
- Add all the dry ingredients. Mix it thoroughly.
- Gradually add in water and egg mixture and knead on medium speed for about 10 minutes. (Use the DOUGH HOOK)
- Slowly add in butter and continue kneading till you get a shining and elastic dough. (Note: Dough should be able to stretch without breaking)
- Cover dough with a cloth. Leave to proof for about 40 minutes or till dough has doubled in size.
- When dough is proofing, prepare topping.
Topping:
- Beat butter and sugar till pale in color.
- Gradually add in egg.
- Fold in flour on low speed.
- Add in coffee mixture and liquor. Mix till combined. Set aside.
To Make Bun:
- Remove the dough and on a lightly floured surface, punch dough down to release the air.
- Divide dough in 25 g (1 oz.) each. Roll it out in to a small circle and insert 1 tsp butter into each bun. Wrap it up.
- Leave the ready bun to proof for about 45 minutes or double in size.
- Put the cream topping into a pipping bag and pump out the cream in circles around the bun.
- Bake at 215°C (419°F) for 18 minutes.
Notes
Use the Conversion tool to convert the measurement.
Nutrition
Serving: 4people | Calories: 580kcal | Carbohydrates: 188g | Protein: 28g | Fat: 81g | Saturated Fat: 49g | Cholesterol: 321mg | Sodium: 1589mg | Fiber: 5g | Sugar: 59g