A butter-filled, coffee-coated, and sugar-coated sweet bun. Throughout Malaysia and Asia, it’s popular. Mexican coffee buns are easy to make.
MEXICAN COFFEE BUN (ROTI BOY)
A sweet bun filled with butter and covered in a coffee glaze, the “Rotiboy” is popular street food in Mexico. Throughout Malaysia and Asia, it’s popular. Mexican coffee buns are easy to make.
Rotiboy, a Malaysian bun with a crusty coffee topping and a butter filling, is renowned in the world of Mexican coffee buns.
It’s possible that the name “Mexican” is deceptive. Still, this bun was first made famous by a Penang bakery called Bukit Mertajam Bakery. It has since spread throughout Asia, where it is now sold by countless bakeries, both original and imitation.
When I visited my hometown of Penang earlier this year, I finally had the opportunity to have this fragrant and delicious bun.
I asked my contributor Siew Loon for the recipe for Mexican coffee buns. It’s worth a look, and I hope you get to eat it soon.
Papparoti, a Malaysian bakery created by an old friend who just moved to Australia, specializes in coffee-flavored buns, which happen to be one of my daughter’s favorites.
I’ve decided to examine my Mexican coffee bun recipe and get to it in light of this.
As soon as you take a whiff of this Mexican coffee bun, you can’t help but want to consume the whole thing scorching hot!
Buns filled with butter and covered in a highly crispy coffee pastry are called Mexican Coffee Buns.
Rotiboy, a Malaysian bakery that popularized the bun, is responsible for its widespread adoption as the “Rotiboy” moniker throughout the country and the rest of Asia.
In addition to Singapore, Indonesia, Thailand, and Korea, coffee buns are famous as a snack.
The best way to enjoy a Mexican coffee bun is to eat it just out of the oven.
This Mexican coffee bun or roti boy is as fun to make as it is to eat warm out of the oven.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 580 calories.
FOR THE BUN:
- 500 g (17 oz.) Bread Flour
- 80 g (3 oz.) Castor Sugar
- 10 g (0.5 oz.) Dry Yeast
- 60 g (2 oz.) Butter
- 280 ml Water + 1 large Egg
- 20 g (1 oz.) Milk Powder, optional
- 9 g Salt
- 1 tablespoon Coffee Liquor or 1 TBSP Coffee Essence, optional
- 200 g (7 oz.) Cake Flour
- 3 Large Eggs, Lightly Beaten
- 150 g (5 oz.) Powdered Sugar, Sieved
- 1 tablespoon Instant Coffee + 2 TBSP Hot Water or 3 TBSP Espresso
- 200 g (7 oz.) Butter
- 100 g (3.5 oz.) Butter
FOR THE BUN:
- Mix all the dry ingredients.
- Add water and egg mixture gradually and knead for about 10 minutes at medium speed. Using the DOUGH HOOK, incorporate the butter slowly and knead the dough until it is shiny and elastic. Ideally, the dough should be able to stretch without breaking.
- Cover the dough with a cloth. After around 40 minutes of rising, the dough should have doubled in size.
- When the dough is proven, prepare the topping.
- Until light in color, cream together butter and sugar until well-combined.
- Add the egg one at a time.
- Low-speed folding in the flour.
- Add the coffee mixture and the liquor to the coffee and stir well. Mix until it’s all incorporated. Set away for a later time.
TO MAKE BUN:
- Remove the air by kneading the dough on a lightly floured surface. Set aside.
- Each piece of dough should be 25 g (1 oz.). Insert 1 tsp of butter into the center of each bun. It’s done.
- Prove the dough for about 45 minutes or until it has doubled in size.
- Then use a piping bag to pipe out circles of whipped cream all over the bun.
- At 419°F, bake for 18 minutes.