Mexican coffee bun or as known as the Rotiboy made famous by the bakery called Rotiboy in Penang, Malaysia. Now it is popular all over Asia.
This bun is best eaten hot, the buttery centre and the sweet coffee flavoured topping is irresistibly tasty. I made these a few times now, I can't help by adding a little extra toppings on them like hazelnuts & shredded coconut. Hmmm..... think next time I try using a different filling.
Follow the recipe for the basic sweet dough here and the method until you get to the first proving stage.
Punch out the air and knead a few minutes.
Divide dough into 50g each on a baking tray with baking paper.
Add a small piece of butter in the middle of each dough and let prove a second time for 30 minutes. Make sure the buns are 5cm apart as they will expand on the second proving and expand again prior cooking.
30g butter (softened at room temperature)
40g icing sugar
1 small egg (lightly beaten)
1. Tsp coffee powder mixed with 1. Tsp of water
Pinch of cinnamon powder
50g plain flour
Beat the butter and icing sugar together, gradually add egg to it.
Add in the remaining ingredients and scoop into a piping bag.
Chill in the fridge for 15 minutes if the mixture is too soft.
Pipe spirals of the icing on top of the proved buns and bake into a preheated oven at 200c for 12 minutes.
Take out the oven and to leave cool on a wire rack.
The bread is soft & the filling is sweet and buttery. Perfect with a cup of coffee.
I've added coconuts & hazelnuts to them just to give them a little texture.