Mexican Coffee Buns or known as Rotiboy Recipe

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

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)

5 from 2 votes
Recipe by Irene Muller Course: SnackCuisine: AsianDifficulty: Moderate


Prep time




Cooking time


Total time






  • 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 Coffee

  • Optional

  • Liquor or 1 TBSP Coffee Essence, (optional)

  • Butter filling:
  • 100 g Butter in small blocks

  • (place In FREEZER)


  • 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.


  • *’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.’

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