Rotiboy PappaRoti Mexican Coffee Buns

🧂 Ingredients

• 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
• 3 tbsp Unsalted Butter

  divided into 10 cubes and frozen
• 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

• 1 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.
• 2 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.
• 3 Let the dough balls sit and rest for 80-90 minutes.
• 4 In a medium sized mixing bowl combine the topping ingredients until smooth.
• 5 Pipe the prepared coffee topping onto the risen buns in a tight circular
  pattern.
• 6 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 Info