Rotiboy PappaRoti Mexican Coffee Buns
How to make RotiBoy PappaRoti Mexican Coffee Buns. The Malaysian bread roll recipe features a crunchy coffee topping & creamy butter filling.
Servings: 10
Calories: 280kcal
Equipment
- Mixing bowls
- measuring cups
- measuring spoons
- baking sheet
- Pastry Bag
Ingredients
Bread Buns
- 325 g All Purpose Flour
- 150 ml Milk
- 1 Egg
- 3 tbsp Unsalted Butter
- 1.5 tsp Yeast
- 3 tbsp White Sugar
- 3/4 tsp Kosher Salt
Filling
- 3 tbsp Unsalted Butter divided into 10 cubes and frozen
Coffee Topping
- 5 tbsp Instant Coffee Powder
- 4 tbsp Unsalted Butter
- 50 g All Purpose Flour
- 2 tbsp Powdered Sugar
- Pinch Kosher Salt
- 1 Egg
- 10 ml Warm Water
Instructions
- Add in the milk, sugar, salt, yeast, egg, butter and flour into a large bowl. Mix everything together to form a shaggy dough. Knead the dough until you achieve a soft, smooth, elastic dough.
- Divide the dough into 10 equal pieces approximately 60g each. Roll each portion into small round balls. Flatten the balls and stuff with a frozen butter cube and then wrap it with the dough. Place rolls onto a nonstick baking tray or on to a baking tray lined with parchment paper. Cover with plastic wrap.
- Let the dough balls sit and rest for 80-90 minutes.
- In a medium sized mixing bowl combine the topping ingredients until smooth.
- Pipe the prepared coffee topping onto the risen buns in a tight circular pattern.
- Bake the Mexican Coffee Buns in a 350F preheated oven for 20-22 minutes. Rest on a cooling rack for 10 minutes before serving.
Nutrition
Calories: 280kcal | Carbohydrates: 34.9g | Protein: 5.9g | Fat: 13.1g | Saturated Fat: 7.8g | Cholesterol: 65mg | Sodium: 277mg | Potassium: 80mg | Fiber: 1.1g | Sugar: 6.1g | Calcium: 33mg | Iron: 2mg
