Mexican Buns (Coffee Buns)

Recipe adapted & modified from Grace Kitchen Corner.

Ingredients

*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

Filling:

100g butter - softened

1/4 tsp vanilla extract

35g sugar

Topping:

50g butter

40g icing sugar

1/2 beaten egg

1tsp coffee powder dissolve with 1 tsp water

50g plain flour

Method

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.