Mexican Bun

Have you ever wondered why the Mexican bun is named as such ?  When the Mexican bun craze first started, I remembered checking with some Mexican friends whether there is indeed such a delicacy.  Needless to say, they had no clue.  Mexican or no Mexican, this bun is great tasting, and if I have to choose a bun, this could potentially be it.

Based on the original version, the Mexican bun is essentially a sweet bun with butter filling, and coffee-flavoured topping.  No doubt yummy, but in my opinion too rich and sinful.  This version by Agnes Chang in I Can Bake is slightly less decadent but kinder to the waistline as it is without the butter filling.

You will need:

Dough
400 g bread flour, sifted
100 g cake flour, sifted
10 g milk powder
1 tsp salt
1 tbsp instant yeast
100 g castor sugar
1 egg
220 ml water
75 g butter

Topping
120 g butter
120 g castor sugar
3 eggs
120 g plain flour, sifted
1 tbsp instant coffee, mixed with 1 tbsp hot water, then leave to cool
1 tsp coffee paste

Preparation:
Put all ingredients except for the butter into a bowl and mix into a smooth dough.

Add butter and continue to knead until gluten has developed and it can be stretched into a very thin layer.

Cover with a piece of damp cloth and leave to rise until it doubles in bulk.

Meanwhile, make the topping - Cream butter and sugar till light.  Add eggs one at a time, beating well after each addition.  Fold in flour and coffee until well combined.

When the dough is ready, punch down and knead again until smooth.

Divide into 60 g portions and shape into rounds.  Place onto a baking tray, leaving enough space for the dough to rise.

Put topping mixture into a piping bag, and pipe all over the surface of the buns.

Leave buns to rise until double in size.  Bake in pre-heated oven at 210 deg Celsius for about 12 - 15 minutes, and until golden brown.

Remove and leave to cool before serving.

Makes about 15 buns.