Rotiboy (Mexican Coffee Buns)

Rotiboy is a soft bun with coffee flavored crust and sweet butter filling.

Rotiboy (Mexican Coffee Buns)

Ingredients:

Sweet Bun Dough:

1 3/4 cups bread flour, sifted

1 1/2 tsp instant yeast

1/4 cup caster sugar

1/2 tsp salt

1/2 cup unsalted butter, softened

1 egg

1/2 cup milk

Filling:

1/2 cup unsalted butter

1/2 cup brown sugar

1 tsp vanilla

pinch of salt

Topping:

1/2 cup unsalted butter

8 tbsp sugar

1 1/2 tsp instant coffee granules

2 egg whites

1/2 cup plus 1/2 tbsp all-purpose flour, sifted

Instructions:

To make the dough:

In a mixing bowl, combine bread flour, sugar, and salt in mixer on low speed for 1 min.

Add-in yeast, egg, and milk. Mix on low speed for 1 minute, then medium speed for 8 minutes.

Add butter and mix for 5 minutes more on medium speed until a soft, smooth and elastic dough forms.

Remove dough from mixing bowl and shape into a ball.

Place in an oiled bowl, cover, and allow to rise until double in size.

Meanwhile, make the filling.

To make the filling:

In a medium bowl, Combine butter, sugar, vanilla, and salt.

Beat all ingredients together until light.

Scoop tablespoonful of mixture into a sheet pan lined with baking paper; freeze until ready to use.

When the dough is ready, Punch down dough and scale into 60-gram portions; Roll and shape each portion in to a ball and then cover and set aside for 10 minutes.

Take one piece and flatten the sides while maintaining a thicker center.

Place frozen filling into the center, gather the edges to enclose, and pinch to seal.

Pat into shape, and place the seam side down on a greased baking tray. Repeat with the rest of the portions.

Arrange the balls on a sheet pan and cover with plastic wrap. Allow to proof the buns in a warm, draught-free room (or unused oven for 45 minutes, or until they double in size.

Make the topping.

To make the topping:

In a medium bowl, Add-in butter and sugar; and beat until light.

Add coffee granules; mix until well incorporated.

Add the egg whites, and flour. Beat at medium speed until thick.

Refrigerate until ready to use.

Transfer to a piping bag with a number 12 plain tip when ready to use.

When the dough buns are ready, pipe topping in a spiral pattern onto the bun from the center going out.

Bake in a preheated 175ºC oven for 20 to 30 minutes or until golden brown.

Remove from oven to cool, but not too long. They are best eaten warm!

Serve and Enjoy!!

Note:

You can sprinkle topping with chocolate chips.

You can cut down coffee to 1 tsp and add 1/2 tbsp cocoa powder to the topping mix. 

You can add peanut butter to the filling replacing half of the butter.