Mexican CoffeeBun / Papparoti / Rotiboy

Baked

Piped Topping

After 2nd Proofing

Coffee Topping

For 2nd Proofing

After 1st Proofing

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For 1st Proofing

Ingredients:

For Bun:

All purpose flour - 162.5 g

Salt - 1/4 + 1/8 tsp

Sugar -  19 g

Instant yeast - 3/4 tsp

Unsalted butter - 21 g

Luke Warm Milk - 100 ml

For topping:

Instant coffee powder - 2 tsp

Milk - 30 ml

All purpose flour - 35 g

Powdered sugar - 30 g

Unsalted butter - 30 g

Method:

• First let's make bun.
• In a bowl add in all purpose flour, salt and mix well.
• Add in sugar and instant yeast and mix well.
• Add in luke warm milk and mix well.
• The dough will be sticky.
• Knead it for app 6-7 mins, till you get a non-sticky dough.
• Place this in a greased bowl and apply little oil on dough.
• Set this aside for an hour for 1st proofing.
• Once done, punch the dough.
• Divide it into 5 equal balls, here each weighed app 60 g.
• Place this in greased and lined baking tray, with space between each balls.
• Set this aside for 30 mins, for second proofing.
• In the mean time prepare coffee topping.
• In a bowl add in hot water and to this add in coffee powder and mix well.
• Let it cool.
• In other bowl cream butter for 2-3 mins.
• Add in sugar and cream them together.
• Add in flour and whisk well.
• Add in coffee mix and mix well.
• Pour this into icing bag and snip off the edge.
• Now pipe top of each bun, with the coffee topping, as in pic.
• Bake this in a preheated oven at 180℃ for 18-20 mins.
• The top layer will be crisp and bun inside will be soft.
• Each weighed app 65 g each.