• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Coffee Mexico Bun:
  • 600g bread flour
  • 15g instant active dry yeast
  • 240g water (cold)
  • 9g bread improver
  • 12g milk powder
  • 6g salt
  • 120g sugar
  • 75g egg (cold)
  • 75g Anchor butter
  • 75g Anchor whipping cream
  • Mexico Bun Topping:
  • 400g butter
  • 500g sugar
  • 500g eggs
  • 10g instant coffee
  • 20g coffee paste
  • 600g all purpose flour
  • 50g cocoa mass


    Coffee Mexico Bun
  1. Mix flour and yeast for 30 seconds with a dough hook.
  2. Add all the dry ingredients and mix on slow speed for 30 seconds.
  3. Add water, eggs and Anchor Whipping Cream and continue to mix on slow speed for 1 minute.
  4. Continue to mix on medium speed for 3 minutes and add butter gradually.
  5. Mix for another 10 minutes on medium speed until dough is fully developed.
  6. Ferment dough for 1 hour and divide dough into 60g, round up and rest dough for 10 minutes.
  7. For Mexico Bun, flatten dough with your palm, place a cube of butter inside and seal up.
  8. Prove the bread for 45 minutes until it more than doubled in size. Pipe Mexico Bun Topping on the top.
  9. Bake at 190°C for 12 to 15 minutes until golden in colour.
  10. Mexico Bun Topping
  11. With a paddle, blend butter and sugar on medium speed for 3 minutes until fluffy.
  12. Dissolve instant coffee in eggs and add slowly on medium speed.
  13. Scrape the mixing bowl and add coffee paste.
  14. Mix for 1 minute on medium speed.
  15. Add flour and mix on slow speed for 30 seconds until well blended.

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