Mexican Coffee Bun

4.54 from 111 votes

Mexican Coffee Bun, or Rotiboy, is a delightful sweet treat known for its buttery filling and crispy coffee topping. Baked to golden perfection, this irresistible bun has won over taste buds across Asia, making it a must-try for any pastry lover.

Prep Time10

Cook Time1 3

Total Time1 13

Course: Bread

Cuisine: Baking Recipes

Keyword: Mexican Coffee Bun, Rotiboy

Servings:

Author: Bee Yinn Low

Ingredients

For the Bun:

17 oz (480g) bread flour
3 oz (90g) castor sugar
1 teaspoon salt
1 oz (25g) baking milk powder optional
0.35 oz (10g) dry yeast
280 ml water
1 large egg
2 oz (60g) unsalted butter

Topping:

7 oz (200g) unsalted butter
5 oz (140g) powdered sugar sieved
3 large eggs lightly beaten
7 oz (200g) cake flour
1 tablespoon instant coffee + 2 tablespoons hot water or 3 tablespoons Espresso
1 tablespoon coffee liquor or 1 tablespoon coffee essence, optional

Filling:

3.5 oz (100g) unsalted butter

Instructions

For the Bun:

Add all the dry ingredients and mix thoroughly. Gradually incorporate the water and egg mixture while kneading on medium speed with a dough hook for about 10 minutes. Slowly add the butter and continue kneading until the dough is shiny and elastic. (Note: The dough should stretch without breaking.)
Cover the dough with a cloth and let it proof for about 40 minutes, or until it has doubled in size. While the dough is proofing, prepare the topping.

Mexican Coffee Bun Topping:

Beat the butter and sugar until pale in color. Gradually add the egg, mixing well. Fold in the flour on low speed, then add the coffee mixture and liquor. Mix until combined and set aside.

To Make Bun:

Remove the dough and, on a lightly floured surface, punch it down to release the air. Divide the dough into 45 g (1.5 oz.) portions. Roll each portion into a small circle and place 1 teaspoon of butter in the center. Wrap the dough around the butter and shape it into a bun.
Leave the prepared buns to proof for about 45 minutes, or until doubled in size. Place the cream topping in a piping bag and pipe it in circles around each bun.
Bake at 215°C (419°F) for 18 minutes.

Notes

Chill the butter filling beforehand so it stays firm and creates a rich center when baked.
Use just a teaspoon of butter for filling to prevent it from leaking while baking.
Pipe the topping just before baking to make sure it spreads nicely and doesn’t melt too early.
Check the buns after 15 minutes and cover them with foil if they’re browning too fast.

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