How to Make Tasty Mexican Coffee Buns (Rotiboy)

Mexican Coffee Buns (Rotiboy). Mexican Coffee Bun (Rotiboy) - Sweet bun with coffee topping and butter filling. It's popular in Malaysia and Asia. The joy of baking this Mexican coffee bun or rotiboy is as fun as the joy of eating it hot and fresh.

G. these buns are SO delicious you've got to try them! These fluffy, buttery buns are topped with a coffee scented cookie crust, and because they're so ridiculously tasty they became wildly popular in Southeast Asia. These "Rotiboy" Mexican coffee buns are to die for. You can cook Mexican Coffee Buns (Rotiboy) using 19 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Mexican Coffee Buns (Rotiboy)

1. Prepare of A. Tangzhong method(*).
2. It's 25 g of bread flour.
3. You need 25 g of boiling water.
4. You need of B. 250g bread flour.
5. You need of Above tangzhong.
6. Prepare 5 g of instant yeast.
7. It's 50 g of sugar.
8. You need 2 g of salt.
9. Prepare 15 g of unsalted butter(soft).
10. It's 1 of egg (50g).
11. Prepare 80 g of water.
12. It's C. of Filling.
13. Prepare 120 g of cold unsalted butter(divided in to 8 pcs : 15g*8).
14. It's of D. Topping.
15. Prepare 80 g of bread flour, sifted.
16. Prepare 80 g of melted butter(unsalted butter).
17. You need 40 g of icing sugar.
18. You need 1 of egg (50g).
19. It's 30 g of instant coffee mixed with 30g hot water.

It is like a thin coffee butter cookie spread over the bun. When you bite into these the outside is crisp while the inside is soft and buttery. If you've never attempted making these buns before and not quite sure how. Mexican Coffee Bun (Rotiboy) - Sweet bun with coffee topping and butter filling.

Mexican Coffee Buns (Rotiboy) step by step

1. A. Tangzhong method: Mix flour with boiling water. Cool, cover and chill at least 4h until 24h in the fridge. (*).
2. Let the tangzhong dough (*) at room temperature about 30’ to 60’ (depends on weather). Place all (B)ingredients in bowl of standing mixer except butter and knead until it comes together, then add butter, knead until elastic. Cover and let it rise double in size..
3. Divided into 8 equal portions. Rest 10 minutes. Put cold butter in the middle of the buns. Cover and let them double in size..
4. Make topping: Mix well coffee with melted butter, icing sugar and eggs. Add flour and mix until smooth. Cover and chill in the fridge for later use..
5. Preheat the oven at 190oC..
6. Once the buns are risen until doubled in size, pipe a spiral onto the buns, covering them as close to the outside edge as possible..
7. Bake 15-18 mins until the bottoms are browned and the top has darkened slightly..
8. Now it’s done!.
9. Love it! ❤️❤️❤️.
10. Fresh day!.
11. Note: if you have a sourdough starter, using 100g active starter and no need to use commercial yeast. It takes 4h (28oC) to let it double in size. Other steps will be the same. Or you can use 50g unfed starter (discard) and need 5g of instant dry yeast..

It's popular in Malaysia and Asia. This bun is a purely Asian creation. It doesn't seem to have anything to do with Mexico although buns with a cookie-like topping are reminiscent of conchas. You can leave out the coffee and have a plain vanilla topping. I used a tangzhong milk loaf for my buns.