Course : Breakfast
Cuisine : Mexican
Keyword : Mexican Coffee Bun
Servings : 4people
Calories : 580 kcal
Author : Bee | Rasa Malaysia
Ingredients
Ingredients:
- For the Bun:
- 500 g Bread Flour
- 80 g Castor Sugar
- 9 g Salt
- 20 g Milk Powder, (optional)
- 10 g Dry Yeast
- 60 g Butter
- 280 ml Water + 1 large Egg
Topping:
- 200 g Butter
- 150 g Powdered Sugar, Sieved
- 3 Large Eggs, Lightly beaten
- 200 g Cake Flour
- 1 tablespoon Instant Coffee + 2TBSP Hot Water or 3 TBSP Espresso
- 1 tablespoon Coffee Liquor or 1 TBSP Coffee Essence, (optional)
Filling:
Instructions
For the Bun:
Add all the dry ingredients. Mix it thoroughly.
Gradually add in water and egg mixture and knead on medium speed for about 10 minutes. (Use the DOUGH HOOK)
Slowly add in butter and continue kneading till 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 dough has doubled in size.
When dough is proofing, prepare topping.
Topping:
Beat butter and sugar till pale in color.
Gradually add in 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, punch dough down to release the air.
Divide dough in 25 grams each. Roll it out in to a small circle and insert 1 tsp 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 pipping bag and pump out the cream in circles around the bun.
Bake at 215 Celsius for 18 minutes.
Credit by : https://rasamalaysia.com
