Mexico Bun is a type of sweet bun topped with a layer of sweet coffee topping. It was made by a bakery called ‘Rotiboy’ in Malaysia.
It was very popular and I remembered having a waft of the fragrant coffee smell permeating through the bakery section in the Petronas Twin Tower Shopping Centre years ago. The buns were actually very tasty, but the smell was much, much better!!
I have tried several recipes and I have adjusted the recipes to suit what I think is closer to the original buns.
To make the buns less fattening, I used low calories butter substitute , and reduced the amount as well, for the dough ( as if it is going to make a lot of difference. But I feel less guilty!!). However, I used real butter for the filling.
Recently my nieces came and visit and they tested the buns and the verdict was ‘good’. So here it the recipe.
- Time : about 4 hour including proofing
- Cost: ££
- Level of difficulty: Moderate
- Makes : about 20 buns.
For the Sweet Dough:
500g Strong white flour, and extra for dusting
20g Full cream milk powder or malt ( eg, Horlicks)
70g Caster sugar
A pinch Salt
7g or a sachet of quick action yeast
1 tsp bread improver (optional)
270 ml Milk (approx.)
50g Unsalted butter /or low calorie spread
100g or so extra (real) salted butter for filling
- In a mixer, tip the flour, milk powder, sugar and salt and mix on speed 1.
- Add in the yeast, egg and milk and mix on speed 1 for 2 minutes and then on speed 3 for four minutes.
- Add in the butter and mix for another 4 minutes.
- Check that the dough is evenly mixed by scraping the sides and bottom of the bowl.
- Mix for another 3 to 4 minutes on speed 3. Then do the window pane test.
- The dough should be able to stretch thinly like a piece of grease proof paper and should be translucent when viewed against the light.
- Once the dough has reached this stage, it is ready.
- Remove the dough from the mixing bowl and shape into a ball.
- If the dough is too sticky, you can dust with a bit of flour and knead so that it is not so sticky. You may add a bit more milk it the dough is too hard. The dough should be soft and not sticky.
- Leave to proof in a warm place until double in size, which will take about 45 minutes to 1 hour, depending on the ambient temperature.
In the meantime make the topping.
80g Unsalted butter
80g Castor sugar
80g Plain flour – sieved
1 Large egg
2 tsp Instant coffee mixed with 1 tsp of hot water ( or 2 tsp espresso)
2 tsp Coffee essence or extract
A Pinch of ground cinnamon
- Cream the butter and sugar on medium speed 4 until light and fluffy.
- Add in the egg and continue to beat. Add in the flour and mix until combined. Lastly add in the flavouring and mix thoroughly.
- Scoop into an icing bag, tie up and leave in the fridge.
Back to the dough:
- When the dough has doubled in size, punch it down and divide dough into 50g portions.
- Roll each portion into ball and flatten it slightly.
- With the back of a tea spoon, scrape a bit of the soften butter into the centre of the dough.
- Or, if you are not watching your weight, use 10g of butter.
- Gather the edges and pinch and seal. Then roll into a smooth tight ball and place on a baking tray lined with baking parchment. (or on a greased tray)
- Let it proof until double in size (about 45 minutes).
- Preheat oven to Gas Mk 5 or 190C.
Putting the topping:
- Just before baking, snip off the end of the piping bag containing the topping.
- Pipe the topping on the buns in a spiral pattern.
- Bake for 12 to 15 minutes until the buns are lightly brown. (Do not over bake it as it will become dry)
- Remove and cool on a wire rack
- Serve immediately and enjoy!!!