How to make Mexican Coffee Buns?

These buns are made with two components –

Brioche Dough Bun

Make the dough as per instructions and divide the dough into 6 balls. Fill each ball with cold cubed butter and roll it into a ball again. The amount of butter filled inside the bun is up to you. I’ve used the least amount of butter in it. Feel free to increase it, but not any lesser. Make sure to use cold butter and seal the ends well to avoid butter from oozing out making cracks while baking.

2. Coffee Topping

Make the coffee topping using room temperature ingredients, as a variation in temperatures might split the topping. Pipe the topping, with the help of a pipping bag with a round tip nozzle, in a spiral over the bun. The topping will melt and cover the bun completely making a delicious topping.

Storing

Store the buns in an airtight container for 3-4 days at room temperature and for 5 days in the refrigerator. Heat before serving.

Like this recipe? Try my other bread recipes

Mexican Coffee Buns

Recipe by thecrumbstoriesCourse: Breads

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting time

minute

Soft and pillowy sweet buns stuffed with butter, with a coffee topping making it a perfect evening snack!

Ingredients

Buns
200 g All-purpose flour
30 g Butter, softened
5 g Active Dry Yeast
40 g Sugar
15 g Milk Powder
1 Egg, at room temperature
120-140 ml Milk, warm
4 g Salt, skip if using salted butter
120 g Salted Butter, to insert in the buns (20g for each)
Coffee Topping
50 g Butter, softened
40 g Brown Sugar
1 Egg, at room temperature
50 g All-purpose Flour
10 ml Hot water
5 g Instant Coffee

Directions

Bread Dough
In a bowl, add the yeast with little sugar and slight warm milk. Let it rest for 5 mins.
In a stand mixer bowl, add the flour, sugar, milk powder, egg and the yeast mixture. Knead till incorporated. Gradually add the milk to the mixture till a dough forms and continue to knead. This should take about 15 minutes.
Add in the softened butter and continue to knead till you get a soft dough.
Take it out on a lightly floured surface and shape it into a ball. Place the dough in a greased bowl, covered with plastic wrap or a tea towel. Let the dough rise for an hour or till double in size.
Coffee Topping
Meanwhile, make the coffee topping. In a bowl, whisk the butter and sugar till combined.
Add in the egg and continue to whisk. Once combined, add the flour and coffee mixed with hot water.
Whisk and combine to form a smooth mixture. Keep the mixture aside.
Shaping the buns
Preheat the oven to 180C (fan).
Once the dough is double in size, punch down the dough and divide it into 6 parts of 70g or so each.
Shape each into a ball, flatten it and place 20g butter cube into the centre and fold the sides in. Shape it into a ball again. Seal the ends well to avoid butter from oozing out making cracks while baking.
Place the dough balls in a baking tray and let them rise for 20 minutes.
Put the coffee topping in a pipping bag with a round nozzle tip.
Pipe out the topping over the buns in a spiral starting from the centre and moving outwards, only covering the top. The topping will cover the whole bun while baking.
Bake the buns the preheated oven for 17-18 minutes.
Drizzle with nutella or chocolate sauce and serve.

Notes

The amount of butter filled inside the bun is up to you. I’ve used the least amount of butter in it. Feel free to increase it, but not any lesser. Make sure to use cold butter.
Seal the ends well after filling the dough ball with butter, to avoid butter from oozing out and making cracks while baking.
Make the coffee topping using room temperature ingredients, as a variation in temperatures might split the topping.

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