Heavenly Paradise@AdelineAng.com

It has been ages since my last post ;) Here is a recipe for delicious Mexican coffee buns (a.k.a. Rotiboy) I’d love to share!

These buns are a big hit in Malaysia and Singapore. Customers will patiently wait in line to savour the buns fresh from the oven! Bakery shops usually have such a great turnover, specially during lunch or rush hour that these buns are instantly gone within minutes after coming out from the oven!

Despite the tedious process to make these buns, it was well worth the effort ;) Hope you’ll enjoy them too.

Ingredients:

(A) Sweet Bun Dough
500 g (~ < 3cup) bread flour
20 g (~ 2 tbsp + 1 tsp) milk powder
75 g (~ 1/2 cup) icing sugar
6 g (< 1 tsp) salt 8 g (2 + 1/4 tsp) instant yeast 1 egg, lightly beaten 270 g water 60 g (~ 1/3 cup) butter, softened

(B) Coffee Topping
200 g butter, softened
160 g icing sugar, sifted
3 eggs, lightly beaten
2 tbsp instant coffee powder
1 tbsp warm water
Pinch of ground cinnamon
200 g (> 1 + 1/2 cup) all-purpose flour, sifted

(C) Filling
200 g unsalted butter, softened
1/2 tsp salt
1/2 tsp vanilla extract
70 g (1/3 cup + 1 tbsp) brown sugar

Directions:
(A)
1. Dissolve icing sugar in warm water (about 40 degrees Celsius). Add yeast and let stand for 10 minutes.
2. Meanwhile, combine bread flour, milk powder, and salt, in a mixing bowl.
3. Make a well at the centre of the flour mixture, gradually pour in the yeast mixture from (1), egg, and butter. Knead dough for about 10 minutes.
4. Shape dough into a ball. Place dough in a greased bowl covered with plastic wrap. Keep in a warm place, for about one hour, or until dough doubles its size.

(B)
1. Beat butter and icing sugar with electric hand mixer for about 5 minutes, on medium speed, until mixture is light and fluffy. Beat in eggs gradually.
2. Next, dissolve instant coffee powder in warm water. Pour the coffee into the mixture.
3. Sift flour into mixture and mix with electric hand mixer on low speed until it’s well combined. Refrigerate until ready to use.

(C)
1. Beat butter with an electric hand mixer for 3 minutes on medium speed. Blend in salt, vanilla extract, and brown sugar.
2. Refrigerate the filling until firm.

Finally……
1. Divide the bun dough into 12 portions. Roll each portion into a ball. Flatten the dough, insert filling from (C), and pinch the edges of dough together.
2. Let the dough rest for 30 minutes in warm place, until the size doubles.
3. When the dough is ready, scoop the topping mixture from (B) into a piping bag and pipe the topping in a spiral pattern onto the buns.
4. Bake them in a preheated oven at 400 F for 12-15 minutes, or until the buns are lightly brown.
5. Let the buns cool. These buns are best to serve warm! (*drooling*)

Polo bun is one of my favourite buns by far; filled with yummy taro paste. Delicious!

Ingredients:

(A) Sweet bun dough
1 tsp dry active yeast
70 g water
10 g icing sugar
150 g bread flour
1 tbsp milk powder
1/4 tsp salt
15 g butter, soften
1 tbsp beaten egg

(B) Polo skin
30 g butter, soften
25 g sugar
1/2 tsp milk powder
1/4 tsp salt
1 tbsp beaten egg
50 g all-purpose flour

Directions:
1. Heat up water in microwave until temperature reaches around 40 degrees Celsius. Dissolve icing sugar in warm water. Add yeast and let stand for 10 minutes.
2. While waiting, combine bread flour, milk powder, and salt in a mixing bowl.
3. Make a well at the centre of the flour mixture, gradually pour in the yeast mixture from (1), butter, and egg, while kneading. Knead dough for 10 minutes.
4. Place dough in a greased bowl and cover bowl with plastic wrap. Rest the bowl in a warm place. Allow dough to rise for about one hour, or till 2.5 times bigger.
5. Knead the dough on a lightly floured surface for 10 minutes. Divide dough into four equal portions. Insert filling (optional) into the bun dough. Taro paste was used here. Place bun dough on a non-stick baking sheet and let rise for 15 minutes.
6. Meanwhile, prepare the polo skin by beating the butter with a hand mixer for 3 minutes on medium speed. Mix in sugar, milk powder, salt. Stir well. Pour in the beaten egg 1/2 tbsp at a time to ensure that it’s well mixed.
7. Then, pour in all-purpose flour into the egg mixture from (6). Mix just enough to combine.
8. Divide the polo skin dough into 4 portions. Press each skin dough onto the bun dough. The top surface of bun dough should be covered by the skin dough.
9. Brush the surface of polo skin dough with remaining beaten egg, with a pastry brush. Cut pineapple patterns on the top surface with a sharp knife. Let dough rest in a warm place until the size doubled.
10. Bake them in a preheated oven at 355 F (180 degrees Celsius) for about 15 minutes, or until the buns turn light brown.
11. Enjoy the buns while warm!

* Yield: 4 buns
* Prep time: 1 hour 15 minutes
* Overall time: 2.5 hours

Ingredients:

1 tbsp active dry yeast
1/3 cup white sugar
1 cup warm milk (around 40 degrees Celsius)
2 cup bread flour
1 cup all-purpose flour
1 cup whole wheat flour
2 tsp salt
2 eggs, lightly beaten
8 tbsp vegetable oil
2 tsp water

Directions:
1. Prepare the warm milk with by heating up milk in the microwave. Dissolve sugar in the milk. Stir well. Add the yeast and let stand for 10 minutes.
2. In a large mixing bowl, combine bread flour, all-purpose flour, whole wheat flour, and salt. Mix well.
3. Make a well at the centre of flour mixture, pour in the yeast mixture from (1) gradually. Be sure to combine them well.
4. Next, reserve 1 tbsp of beaten eggs for later. Add remaining beaten eggs and vegetable oil into the dough from (3). Knead dough for 10 minutes until it is soft and smooth.
5. Place dough in a greased bowl and cover bowl with plastic wrap. Rest the bowl in a warm place for about an hour, or until the dough doubled.
6. When dough is ready, punch down the dough at the centre to release air. On a lightly floured surface, knead dough for 10 to 15 minutes until it is soft and pliable. Divide dough into 12 portions. Roll the dough out to get a circular shape with a rolling pin. Wrap dough with your favourite filling (e.g. red bean paste, meat filling etc.). Make sure to seal the filling well by bringing the corners together and pinching down the dough.
7. Let the dough rest on a non-stick baking tray in a warm place for an hour, or until the size doubled. Wrap tray with plastic wrap.
8. Remove the plastic wrap. To prepare egg wash, mix the 1 tbsp beaten egg with 2 tsp water. Brush the egg wash on dough with a pastry brush. Bake in a preheated oven at 350 F for about 20 minutes, or until the surface of buns are lightly brown.

* Yield: 12 buns
* Prep time: 1.5 hours
* Overall time: 3 hours

Sausage sandwiched in a sweet bun, sprinkled with sesame seeds. A delicious snack!

Ingredients:
1 tbsp active dry yeast
1 + 1/2 tbsp sugar
100 ml milk
1 + 1/2 tbsp butter, soften
2 egg, lightly beaten
2 + 1/2 cup all-purpose flour
1/2 tsp salt
10 sausages
1 tbsp water
3 tbsp sesame seeds

Directions:
1. Microwave milk for about 30 seconds, until temperature reaches around 40 degrees Celsius. Dissolve sugar in milk and add yeast into the mixture. Let stand for 10 minutes.
2. In a mixing bowl, mix together flour and salt. Make a well at the centre of the flour mixture. Pour in the yeast mixture from (1), butter, and one egg.
3. Mix all ingredients well with hand until they are well combined. Knead the dough for about 10 minutes.
4. Leave dough in a lightly greased mixing bowl, and cover with a plastic wrap. Rest the bowl in a warm place for an hour, or until the dough doubles its size.
5. Meanwhile, prepare a pot of boiling water and cook the sausages. Drain off the water in the pot and let sausages cool off.
6. When dough has doubled, punch down the centre of dough. On a lightly floured surface, knead for 10 to 15 minutes until the dough is smooth and pliable.
7. Divide dough into 10 pieces. Roll the dough into individual rod shapes. Wrap dough over the each sausage.
8. Place them on an ungreased baking tray. Cover tray with plastic wrap. Leave them for 20 minutes in a warm place.
9. Add 1 tbsp water into one lightly beaten egg. Apply egg wash on the dough and sprinkle with sesame seeds. Bake in preheated oven at 355 F (180 degrees Celsius) for 10 minutes or until golden brown.

* Yield: 10 buns
* Prep time: 1 hour 20 minutes
* Overall time: ~ 2.5 hours