Mexican Bun

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I still prefer my comfort recipe of 65C 度汤种面包 all this while or may be I am too lazy to try out others good recipe out there.  I was using another dough recipe on my coffee bun which is also same as Mexican bun but actually I found this water roux dough recipe is much suitable to go along with the buttery fillings and toppings. The dough hold its shape nicely and the soft texture is a winner.

The toppings turns sticky on the next day so I toast it in the oven at 190 C preheated oven for 6 minutes and it turn back to its crispness.

Recipe for the water dough "water roux": Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming.

Recipe for the 8 buns:

210g bread flour / 56g plain flour / 20g milk powder / 42g caster sugar / half teaspoon of salt / 6g yeast / 30g beaten eggs / 85g water / 84g water dough / 22g unsalted butter



For the filling:

100g butter (softened)

1/4 teaspoon vanilla extract

35g brown sugar



For the topping:

50g butter

40g icing sugar

38g beaten eggs

1 teaspoon granulated coffee dissolve with 1 teaspoon water

pinch of cinnamon powder (optional)

50 plain flour

Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.

For the filling, using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. Add in the vanilla extract for the final beating. Place the mixture into the fridge until it harden. Divide the harden mixture into 8 portions and sit in the fridge until ready to use.

For the toppings, beat the softened butter with icing sugar until everything well combine. Gradually add in beaten eggs then the coffee mixture. Add in pinch of cinnamon powder with the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.

Divide the dough into even size of 8 portions and shape it into smooth ball shape. Let is rest for 10 minutes.

Flatten each dough with your hand and wrap the filling into the dough. Seal it tightly. Let it proof for 40 minutes cover with cling wrap to avoid dryness.  

Pipe out the coffee toppings on each buns and bake at preheated oven for 15 minutes.