Mexican coffee buns

 This week, I spend most of my time in front of the TV ^^

Well, I can't stop myself from watching Anime, hehe. Suddenly I think that I should do something else, such as baking.

This recipe came from nostalgia, when I was young, there was a bakery shop (the brand from Malaysia) named Rotiboy, that sold Mexican coffee buns and it was a hit. Everyone had to eat it even if the queue was very long.

Everything comes and goes, and now we can't find this brand in Thailand anymore, sometimes I miss this taste.

After talking about it, my family members told me to make it. 

I made something close to this recipe before but that time I made chocolate flavor bread, but when talking about the original flavor, the coffee cookie is a must.

This soft bun is filled with salted butter, and I use a lot of butter so I really recommend you use a rimmed sheet pan, as there is a chance that the butter can leak while baking (even if you think that you seal the dough properly). 

Mexican coffee buns

Makes 6 Buns

Bread dough

150 g ........................... Bread flour

15 g ............................. Granulated sugar

11 g ............................. Milk powder

1.8 g ...........................  Instant yeast

1/2 tsp..........................  Salt

53 g ............................. Milk 

60 g ............................. Water

18 g ............................. Unsalted butter

60 g ............................. Salted butter (cut into 10 g pieces) 

Cookie dough

45 g ............................. Unsalted butter

1/8 tsp .......................... Salt

47 g ............................. Granulated sugar

40 g ............................. Egg

1 tsp ...........................  Instant coffee granules (1.5 g)

50 g ............................. All-purpose flour

Put the bread flour, instant yeast, milk powder, and sugar into a bowl and whisk to combine.

Add the salt and whisk again.

Pour the milk and water into the bowl.

Mix to combine.

Remove the dough from the bowl.

Knead for 7-8 minutes.

Knead until smooth.

Add the butter and knead for 5-6 minutes more.

Or until smooth.

Put the dough into a bowl, cover it, and let it rise for 60 minutes.

Cut the salted butter into 10 g pieces and refrigerate until ready to use.

Make the cookie dough.

Put the butter and salt into a bowl and beat to combine.

Add the sugar into the bowl and beat to combine.

Add the egg and instant coffee into the bowl and beat to combine.

Put the flour into the bowl.

Beat until fully combine

Put the batter into a piping bag and set it aside until ready to use.

When the dough is ready, cut it into 6 equal pieces.

Roll each piece into a ball.

Cover and let it rest for 15 minutes.

When the dough is ready.

Roll the dough into a circle and place one piece of salted butter into the center.

Cover the butter with the dough and seal it tightly to prevent leaking.

Place the dough into a lined baking sheet.

Cover and let it rise for 30 minutes.

Meanwhile, preheat the oven to 190℃.

When the dough is ready, pipe the cookie dough over the top of the dough.

Bake in the 190℃ preheated oven for 15 minutes.

Let the buns cool on a wire rack before serving.

Mexican coffee buns