Mexican Coffee Buns or known as Rotiboy Recipe. Image credit: Irene Muller
Mexican Coffee Buns or maybe you better know them as Rotiboy
Looking for the ideal coffee time companion? This rotiboy makes for a wonderfully tasty snack that is sweet and soft.
Mexican Coffee Buns or known as Rotiboy Recipe. Image credit: Irene Muller
These Crispy Coffee Bun’s actually originated from Malaysia. These Buns (Rotiboy) with their buttery filling is simply the best just out of the oven. It is a famous bun in Asia, Singapore, Thailand and Korea.
The secret to getting a good bread chewy dough is to use Bread flour. Cake flour works, but we don’t want a cake. We want the chewy dough when you pull the bun apart with the buttery flavour inside. This buttery moist and flavour inside is finished off with the crispy coffee taste from the outside crisp dough.
The secret getting this Rotiboy so sweet, buttery and a lovely coffee taste lies in the coffee!
Mexican Coffee Buns (Rotiboy)
Course: SnackCuisine: AsianDifficulty: ModerateServings
8
servingsPrep time
1
hour30
minutesCooking time
18
minutesTotal time
1
hour48
minutesIngredients
- For the Bun:
500 g Bread Flour
80 g Castor Sugar
1 pinch Salt
20 g Milk Powder
10 g Dry Yeast
60 g Butter salted
280 ml Water
1 large Egg
- Topping:
200 g Butter
50 g Powdered Sugar, Sieved
3 Large Eggs, Lightly Beaten
200 g Cake Flour
3 tablespoons Instant Coffee + 2TBSP Hot Water
1 tsp. 1 tablespoon CoffeeOptional
Liquor or 1 TBSP Coffee Essence, (optional)
- Butter filling:
100 g Butter in small blocks
(place In FREEZER)
Method
- For the Bun: in the mixer
- Add all the dry ingredients. Mix it thoroughly.
- Add in water and egg mixture and knead on medium speed for about 10 minutes. (Use the DOUGH HOOK)
- Slowly add in butter and while mixing until 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 the dough has doubled in size.
- When the dough is proofing, prepare the topping
- Topping dough:
- Beat butter and sugar till pale in colour.
- Gradually add in the 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, kneed dough down to release the air.
- Make one big round bun and divide into 16 even pieces.
- Roll it out into a small circle and insert 1 teaspoon 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 piping bag and squeeze out the cream in circles around the bun.
- Bake at 215 Celsius / 419 Farhenheit for 18 minutes.
Notes
- *’In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods where the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gasses, thereby leavening the dough.’
Did you make this recipe?
Tag @the.south.african on Instagram and hashtag it #recipes
Like this recipe?
Follow us @thesouthafrican on Pinterest
Looking for more delectable dishes to make at home for your family and friends? We have excellent suggestions for you to try, just check out our recipes.
Tags:
){kind=link}