Rotiboy (aka Mexican Bun)

I've made many kinds of bread that are from everywhere around the world but surprisingly, I'd falied to make this bread that is very well-known as Rotiboy (the generic name of the mexican bun recipe it was based on) in Malaysia and some other countries! So I opted for it when I felt like it's time to make a bread again..

Given a softness of bread provided by water roux method , I didn't think twice to use the other method to make a dough base while I did some search for the filling and topping. Everything went well from the start to the end ( although there's some filling leaked out from few buns during baking ) and the baked buns looked just like it's supposed to be!

And the taste?? ...  My husband had two freshly baked buns for his afternoon teatime and he requested some more for his lunch on the next day..I think it's needless to say about how it tasted!!

Recipe

dough:

285g bread flour

40g caster sugar

12g milk powder

1/2 tsp salt

6g instant yeast

one egg, lightly beaten

65ml water

75g water roux (tangzhong)

45g unsalted butter, softened

 Filling


• 130 g salted butter, softened

• 1/3 teaspoon vanilla flavoring

• 45  g brown sugar

Topping

• 130 g butter, softened

• 100 g icing sugar, sifted

• 2 large eggs, lightly beaten

• 2/3 teaspoon coffee flavoring (available from bakery supplies shop, You can use 2 tablespoons instant coffee powder dissolved in 1)

• 130 g all-purpose flour, sifted 

For The Filling:.

1. Beat butter in electric mixer on medium speed with the paddle attachment for three minutes.

2. Blend in vanilla essence and brown sugar.

3. Spoon mixture into bowl and refrigerated until firm.

4. Divide mixture into 20 g portion into ball. Keep refrigerated until ready to use.

For the topping:.

1. Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five minute until mixture is light and fluffy.

2. Gradually beat in eggs.

3. Mix in coffee flavouring.

4. Sift flour onto mixture and mix on low speed until combined.

5. Refrigerate until ready to use.

For the dough:

Mix all ingredients except the butter in the bowl and using a dough hook on low speed to form a ball. Add the butter bit by bit and mix until incorporated. Increase to a medium speed and knead the dough unitl smooth and elastic about 15-20 minutes. Place the dough into a lightly oiled bowl, cover with plastic wrap and let it rise until doubled in volume.



To shape the buns:.

• Divide the dough into ten pieces and shape each to form a ball. Flatten a ball of dough with the palm of your hand.

• Place a ball of filling in the centre of the dough.

• Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking.)

• Pat into shape and place on a greased baking tray.

• Repeat with remaining portions of dough.

• Place each bun about 7.5 cm apart on the baking trays.

• Prove for 45 min in a warm place.

• Pipe the topping on the buns in a spiral, starting from the centre.

• Bake in preheated oven at 200 deg C for 12 to 15 min or until buns are lightly brown.

  

Ps. this bread has been sent to yeastspotting hosted by Susan of Wild Yeast.

pepsakoy