I don’t know why it took me this long to give these Mexican buns a try. I have been a fan of Mexican buns for the longest time. I even remember standing in line for an hour, waiting to get my hands on a delicious Rotiboy bun. And today, I realised I don’t need to stand in line anymore – I can get these in my own kitchen!
Makes 12 buns
For the tangzhong
25g bread flour
For the buns
All the prepared tangzhong
425g bread flour
72g caster sugar
13g milk powder
8g instant yeast
1 large egg
45g unsalted butter, at room temperature
For the fillings
10g salted butter x 12, cold
For the toppings
100g salted butter, at room temperature
80g icing sugar, sifted
80g eggs (about 1.5 eggs)
1.5 tbsp instant coffee powder dissolved in 0.75 tbsp water
100g plain flour, sifted
1) Prepare the tangzhong by adding water to bread flour in a heavy-bottomed saucepan. Cook on low heat while whisking continuously, until mixture has thicken and you can see the tracks left by the whisk. Leave to cool to room temperature.
2) Add the remaining bread flour to the tangzhong in a large bowl for the stand mixer. Then add the caster sugar, milk powder and instant yeast. Using the dough hook, mix until the mixture is evenly distributed.
3) Add the water and the egg and continue mixing until a rough dough forms.
4) Add the unsalted butter and salt and allow it to mix until the dough is elastic and tacky. It may take up to 15 minutes and you should notice that the dough will pull away from the sides of the mixing bowl.
5) Cover the dough with a wet cloth and allow it to proof until it has doubled in size.
6) Punch down the dough and divide it into 12 equal pieces.
7) Flatten each piece of dough and wrap a piece of the 10g cold salted butter. Pinch to seal the bottom of each bun then place it on the baking tray.
8) When all the buns have been shaped, cover with a wet cloth and allow it to proof for a second time until they have doubled in size.
9) Prepare the topping by adding all the ingredients in the bowl of a stand mixer. Using the paddle attachment, cream the mixture until it is evenly mixed, light and fluffy.
10) Preheat oven to 170C fan.
11) Fill the topping into a piping bag and cut out the tip. When buns have about doubled in size, pipe spirals of topping on each bun, covering just slightly half of the bun.
12) Bake the buns in the preheated oven for 20 to 25 minutes, until the topping is visibly dried and slightly browned.
The amount of the topping is more than enough to cover all the buns rather generously. If I make these again, I would probably reduce it to scale with 60g of eggs. Anyway, I am sure I can figure out some ways to deal with the extra toppings.