How to Make Mexican Coffee Bun (Papparoti/ Rotiboy)
Mexican coffee bun is well-known in some places with some different names such as Papparoti or Rotiboy.
The name “Mexican coffee bun” might be misleading that it is originated in Mexico but in fact in Malaysia, and now Mexican coffee bun is famous all over Asia.
However, wherever the Mexico coffee bun comes from, you would love this bun from the first bite. The aroma and the texture of this Mexican coffee bun are really tantalizing and make you irresistible.
A cup of coffee with Mexican coffee bun would be an awesome idea for your breakfast. The soft bread with melted butter inside and an incredibly delicious, crispy and baked smell coffee topping will make you feel ready for a nice day ahead.
Are you ready to make the Mexican coffee bun by yourself? And make your new day excited? Let’s start with me
Ingredients of Mexican Coffee Bun
* For the Bun:
- 2 cups bread flour.
- 3 tablespoons caster sugar
- ½ teaspoon salt
- 1,5 teaspoon instant dry yeast
- ¼ cup fresh milk without sugar (at room temperature)
- ¼ cup buttermilk (or ¼ cup fresh milk + ½ tsp lemon juice)
- 1 egg (at room temperature)
- 3 tbsp unsalted butter ( softened at room temperature)
* For Topping
- ¼ cup all-purpose flour.
- ⅛ teaspoon cocoa powder (optional)
- 2 tablespoons caster sugar
- ⅛ tsp salt
- 2 tablespoons unsalted butter (soften at room temperature)
- ½ egg
- 2 teaspoons strong coffee.
* For Filling
- 12 unsalted butter cube, each cube about 3-4g, freezed.
Buttermilk will make your buns soft, tender and tasty. But if you don’t have buttermilk on hand, don’t worry, the mixture of fresh milk and lemon juice may be a good substitute <¼ cup of milk with ½ tsp lemon juice will give a good result>.
Step By Step Directions
* Make the Buns:
- Sift the flour, sugar, and salt to a mixing bowl, mix well with a whisk then sprinkle the instant yeast over it, mix well again.
Note: I use instant yeast for this recipe, so it doesn’t require the yeast to be activated. If you don’t use the instant kind, remember to activate it before using.
- Make an indent in the middle of the flour, pour the milk and buttermilk into the bowl then lightly pour the beaten egg into it. Mix until well blended.
- Use an electric mixer or hand mixer to knead the dough at low speed for about 2-4 minutes until it turns to be smooth.
- Raise the speed to medium and continue kneading for about 10-12 minutes, the dough would be smooth and elastic; even you can stretch it out quite easily.
- Place 3tbsp softened unsalted butter into this step. Knead at low speed until all of the butter is incorporated then raise the speed to medium, continue kneading for about 5-7 minutes until it forms a very smooth and elastic dough
- Sprinkle some plain flour over the counter, transfer the dough onto it.
- Form the dough into a ball, tuck under the dough to make the surface smooth. If the dough is too sticky, simply use some flour to coat the hands.
- Put the dough in a big bowl greased with some oil, flip it over so that the dough can be covered by the thin layer of oil. Cover the bowl with a kitchen towel or plastic wrap and leave to proof for about 1 hour.
Meanwhile waiting for the dough to rise, you can prepare the coffee topping and fillings. Let’s follow the below steps:
* Prepare Topping
- Place the unsalted butter into a mixing bowl, beat at low speed for 1-2 minutes then sift sugar, salt and continue to beat until pale and creamy. Add the egg to the mixture, beat for about 30 seconds.
- Sift the flour and cocoa powder <additional> into a bowl then fold it by spatula until combined. Pour coffee into the mixture, mix well until we have the smooth batter like the
- Put the topping in the piping bag, chill it in the fridge.
This requires chilling the topping to make the fine coffee layer because it contents a large about of butter and melt very fast in the oven.
* Prepare Fillings:
- Cut the butter into 12 cubes, and each cube is about 3-4g. Then put them in the freezer.
* Make Mexican Coffee Buns
- After 1 hour, when the dough has already doubled in size, remove the kitchen towel/ plastic wrap and punch the dough down to release the air.
- Transfer the dough to a dusted cutting board. Lightly knead it again to relax the gluten in the dough and prepare it for the shaping state.
- Cut the dough into 10-12 equal pieces <each piece is about 42g>, then divide one of those pieces into 9-10 equal small pieces.
- Form each big dough into balls by tucking under each piece of dough. Cover and let all of them rest at room temperature for 5 minutes.
- Take the butter fillings out of the freezer. Flatten the small doughs and wrap the frozen unsalted butter fillings, set aside.
Note: The butter filling will melt rapidly while being baked, so this step will help the filling not to leak.
- Flatten big dough, insert the wrapped filling into the bun and wrap it up.
-Repeat with the remaining dough and fillings.
- Place the buns on to a lined baking sheet. Cover and let it rise for 30-40 minutes.
- Just before baking, pipe the topping onto the buns. Keep the bag straight up and start from the middle and pump out in circles around the bun.
- Place the buns in the oven and bake at 180 degree Celsius for about 15-18 minutes, the topping will melt and run down to cover the buns.
The topping maybe turns dark so quickly, simply use the aluminum foil to cover the buns to prevent burning.
Store in airtight bag or container in 2 days.
The bun is more delicious when it is served hot, so simply warm up in the oven at 160 degree Celsius for 5 minutes to make Mexican coffee bun good again before serving
Making Mexican coffee bun request your patience, but the results are definitely worth it, right? This will be so excited when you yourself make the delicious breakfast or snack with full nutritious for your beloved family.
I hope you enjoyed doing this recipe and were able to achieve the consistency that you want.
If you have any comments, suggestions, or recommendations, let me know in the comments section below. I’d love to hear what you think.