Coffee Mexico Bun


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

Mix flour and yeast for 30 seconds with a dough hook.

Add all the dry ingredients and mix on slow speed for 30 seconds.

Add water, eggs and Anchor Whipping Cream and continue to mix on slow speed for 1 minute.

Continue to mix on medium speed for 3 minutes and add butter gradually.

Mix for another 10 minutes on medium speed until dough is fully developed.

Ferment dough for 1 hour and divide dough into 60g, round up and rest dough for 10 minutes.

For Mexico Bun, flatten dough with your palm, place a cube of butter inside and seal up.

Prove the bread for 45 minutes until it more than doubled in size. Pipe Mexico Bun Topping on the top.

Bake at 190°C for 12 to 15 minutes until golden in colour.

Mexico Bun Topping

With a paddle, blend butter and sugar on medium speed for 3 minutes until fluffy.

Dissolve instant coffee in eggs and add slowly on medium speed.

Scrape the mixing bowl and add coffee paste.

Mix for 1 minute on medium speed.

Add flour and mix on slow speed for 30 seconds until well blended.

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