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Wednesday 14 October 2015

Mexican Buns (Coffee Buns)

Recipe adapted & modified from Grace Kitchen Corner.

*Makes 5 big buns or 10 little buns

Bread dough:
*all to be of room temp
250g bread flour
38g sugar
3g salt
4g yeast
1/2 beaten egg
135g fresh milk
30g butter

100g butter - softened
1/4 tsp vanilla extract
35g sugar

50g butter
40g icing sugar
1/2 beaten egg
1tsp coffee powder dissolve with 1 tsp water
50g plain flour

  1. Add all wet ingredients to the breadmaker, then add in flour, sugar & salt.  Make a small well in the center, without exposing the wet ingredients, add in yeast.
  2. Start the BM on menu 8 (dough menu).  Add in the butter after 5min.
  3. For the filling: Beat butter with sugar until fluffy, then add in vaniila extract and mix well. Return the mixture to fridge to harden.
  4. When the dough is ready, remove from BM and roll into 10 equal portions, and leave to rest (covered) for 15min.
  5. Flatten each dough and put a portion of the butter mixture in the centre.  Sealed (*must seal tightly to prevent leaking during baking!) and roll the dough to a ball shape.  Keep the dough cover and set aside to proof for about 1hr.
  6. For the topping: Beat butter with icing sugar until well-combined.  Add in beaten egg gradually, follow by coffee mixture, then the flour.  Transfer mixture to piping bag and pipe out the filling in a spiral start from the center of each buns. 
  7. Send to bake for 12-15 mins at 200'C.

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