Mexican coffee buns
Today’s speciality are Rotiboys, Pappa Roti, Kopi Roti or Mexican coffee buns. Sweet buttery buns with coffee crust on top. Here is my sourdouh version with tangzhong and pumpkin spice coffee crust
Servings: 20
Equipment
- baking sheet
- parchment paper
Ingredients
Ingredients for the dough:
- 100 g active wheat sourdouh starter (white/bread flour, 100% hydration)
- 500 g all-purpose flour
- 135 g egg (3 eggs medium size)
- 110 g butter
- 70 g caster sugar
- 100 ml whole milk
- 7 g salt
- 5 ml vanilla extract
- tangzhong/milk roux
Tangzhong:
- 20 g all-purpose flour
- 100 ml whole milk
Ingredients for the crust:
- 100 g butter
- 160 g all-purpose flour
- 140 g powdered sugar
- 90 g egg (2 egg medium size)
- 50 ml strong coffee
- 10 g pumpkin spice mix (powdered cloves, ginger, all spice, cinnamon, nutmeg)
Filling:
- semisweet chocolate morsels
- white chocolate morsels
- butter
Instructions
- Mix the starter, flour, egg, sugar, salt, vanilla extract and tangzhong lightly and add softed butter with milk gradiently. Knead until you have a smooth dough
- Leave it to rise until doubled
- Punch it down and fold it into a round ball. Then, cut the dough into pieces 50-55g each
- Fill each piece with chocolate and butter
- Let the buns rise
- Mix all the ingredients, until you have smooth dough ready for piping and put it into the piping bag
- Pipe the topping dough on top of well-risen buns
- Bake in the preheated oven at 195°C (380°F) for 10 minutes and then lower the temperature and bake at 170°C (340°F).
- Let it cool and then enjoy.
Notes
The doubling times can be done in the fridge, which slows the proces, but cool temperature helps to develope better structure of dough as well as the taste.