Mexican Coffee Buns

Share this :
5
(1)

 Soft and pillowy sweet buns stuffed with butter, with a crispy coffee topping. These Mexican coffee buns make a perfect snack!

These buns have different names like PappaRoti, Mexican Buns and Roti Boy. The crusty coffee topping and the buttery filling makes these buns fragrant, fluffy and delicious. The butter filling makes beautiful pockets in the buns.

The aroma of these coffee buns makes you want to have one right out of the oven, PIPING HOT! Its best eaten when just out of the oven and fresh. Oh, soooo goodd!!

How to make Mexican Coffee Buns?

These buns are made with two components –

  1. 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

6

servings
Prep time

40

minutes
Cooking time

20

minutes
Resting time

1

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.

Did you try this recipe? We’d love you to rate it below under ‘rate this recipe’ or in the comment section below. Thanks!

Did you like this post?

Click on a star to rate it!

Average rating 5 / 5. 1

Be the first to rate this post.

Subscribe to our Mailing list

  • This field is for validation purposes and should be left unchanged.

2 Comments

  1. That looks and sounds sooo yum