Mexican Coffee Buns

I was quite intrigued when I first heard of these Mexican coffee buns aka paparotti or rotiboy. I got really tempted to try these sweet buns with a strong coffee flavour. The result was a super soft feather like bun which tasted absolutely yummy.

Ingredients:

For the bun:

• All purpose flour 250 gm (2 cups)
• Powdered sugar 2-3 tbsp
• Salt 1/4 tsp
• Instant yeast 1/2 tsp
• Milk ~ 100 ml
• Butter milk 80 ml
• Butter 1-2 tbsp

For the topping:

• All purpose flour 50 gm
• Butter 2-3 tbsp
• Powdered sugar 2 tbsp
• Coffee syrup 10 ml
• Curd 1 tbsp ( or 1/2 egg )
• Milk 1-2 tbsp

For the filling:

• Butter cubes of 4-5 gm each 8 pieces

Method:

Prepare the topping:

• Cream the powdered sugar and butter till it is soft and fluffy. Add the coffee syrup ( 1 tbsp instant coffee mixed with 10 ml hot water ) and curd and incorporate well.
• Slowly fold in the flour and make a smooth mixture. Add 1-2 tablespoon of milk if the mixture is too dry. It should be of pipable consistency.
• Pour the mixture in a piping bag and and keep it in the fridge.

To make the bun:

• Add the sugar, salt and yeast to the flour and mix well.
• Pour the butter milk and milk and knead for 10 minutes till you get a soft and smooth dough.
• Place the dough in a well oiled bowl and cover the bowl with a clean cling wrap and keep it in a warm and dry place till it doubles in size.
• Take the dough from the bowl and knock out the gases and knead again for a minute or so.
• Divide the dough into 8 big pieces each weighing around 50 gm or so and 8 small pieces of around 5 gm. Keep these aside covered with a cloth for around ten minutes.
• Flatten each small piece in your palm and stuff a piece of the butter cube and seal it well.
• Now take a bigger piece and flatten it in your palm and stuff the butter filled dough inside and seal it properly.
• Roll it tightly on the counter by cupping it in your palm and make smooth buns.
• Repeat for all the eight pieces. Keep these buns on a tray lined with parchment paper and allow it to rise for 30-35 minutes. Keep it covered with a soft cloth or place the tray in a big plastic cover.
• When the bun has sufficiently risen, take the piping bag out of the fridge and snip the bottom. Pipe out rounds in a spiral fashion starting from the centre to the edges.

• Repeat this for all the eight buns.
• Meanwhile preheat the oven at 180 degree celsius for atleast 10 minutes.
• Bake these buns for 20-22 minutes or till the crust is a nice brown in colour. Remove from oven and allow it to cool on a wire rack.
• Serve it warm with a cup of hot tea or coffee.