The (Not so) Mexican Coffee Bun

Yeran + Anny: If your morning coffee needs a break in routine, this is a great recipe to try on the weekend (trust us, you’ll thank yourself on Monday morning)! Mexican coffee buns are a Malaysian treat (not Mexican) also called Rotiboys. They’re soft and sweet, topped with a coffee cookie batter and filled with brown sugar butter. There are three parts to this recipe, the dough, topping and filling, and it is so worth it. We’re sure your batch will disappear as quickly as ours tends to do. Enjoy!


For the dough

  • 2 cups of all-purpose flour
  • 3 tablespoons of caster sugar
  • 1/2 teaspoon of salt
  • 2 1/4 teaspoon of yeast
  • 1/2 cup of milk, warm
  • 1/2 beaten egg
  • 2 1/2 tablespoons of butter, softened

note: if you cannot find caster sugar at your local store, you can also grind regular granulated sugar in food processor

For the filling

  • 1 stick of butter, softened
  • 3 tablespoons of brown sugar
  • 1/4 teaspoon of vanilla extract

For the coffee cookie batter

  • 1/2 stick of butter, softened
  • 1/3 cup of icing sugar
  • 1 teaspoon of instant coffee
  • 1 teaspoon of water
  • 1 egg, beaten
  • 1/3 cup of flour


For the dough

  1. Warm the milk slightly so that it’s warm to the touch, but not too hot so that it burns you. You can use a microwave.
  2. Combine yeast, sugar and milk in a bowl.
  3. Once the yeast mixture has become frothy, add flour, eggs and salt and mix.
  4. Knead dough until the dough has formed a ball.
  5. Incorporate the butter into the dough until the dough is smooth and springy.
  6. Place dough in a large bowl, cover with saran wrap and allow the dough to rise until it has double in size.

For the filling

  1. While the dough is rising, cream butter and brown sugar in a small bowl.
  2. Once the sugar has dissolved add the vanilla and mix well.
  3. Place butter on a large piece of saran wrap and rolling the mixture into a log shape.
  4. Place brown sugar butter in the freezer until it is needed when assembling the buns.

For the coffee cookie batter

  1. Cream butter and icing sugar.
  2. Add the rest of the ingredients and mix well.
  3. Spoon the batter into a piping bag or ziplock baggie and place in the fridge until needed.

Assembling the bun

  1. Once the dough has doubled in size punch down the dough and divide the dough into 8 equal pieces.
  2. Take out the brown sugar-butter filling from the freezer and cut into 8 equal pieces.
  3. Grab divided dough and flatten into a 6 inch circle.
  4. Add a piece of the butter filling and enclose the dough by pinching a seam to form a circular bun.
  5. Place finished bun onto a baking sheet with parchment paper, seam side down, and allow 2-3 inch space between each bun.
  6. Pre-heat the oven to 395F
  7. Cover the buns with saran wrap or tea towel and allow them to rise for about 30-40 minutes.
  8. Once the buns have risen, take out the coffee cookie batter and pipe swirls onto the buns so that the surface is entirely covered.
  9. Bake the buns for 12-15 minutes.
  10. Enjoy with tea, milk or coffee of course!



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