Ingrédients pour Coffee Cookie Buns Aka Mexican Coffee Buns Rotiboy Copycat
- 1/2 cup warm water (for pre-dough)
- 1 1/2 - 2 cups bread flour (add more as needed)
- Instant Yeast
- 1/4 cup granulated sugar
- Warm Water
- 1/2 tsp salt
- Unsalted Butter
- 1 tbsp vital wheat gluten
- 1 large egg (for topping)
- Ice Cubes
- Liquid Honey
- Powdered Milk
- Salted Butter
- 2 cups powdered sugar (confectioners' sugar)
- 1 tbsp instant coffee granules
- 1 tbsp hot water (for coffee)
- All Purpose Flour
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Coffee Cookie Buns Aka Mexican Coffee Buns Rotiboy Copycat? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Coffee Cookie Buns Aka Mexican Coffee Buns Rotiboy Copycat
- **Pre-Dough:**
- In a small saucepan, heat 1/2 cup water over high heat until hot.
- Reduce heat to low. Add 1/2 cup bread flour and stir until well combined.
- Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
- **Sponge:**
- In a large bowl, combine 1/2 cup warm milk, 1 tsp active dry yeast, and 1 tbsp sugar. Knead for 6 minutes until smooth.
- Shape into a ball, cover with plastic wrap, and let rise in a warm place for 90 minutes.
- **Final Dough:**
- Add the pre-dough to the sponge dough and knead for 30 seconds.
- Add 1/4 cup granulated sugar, 1/2 tsp salt, 2 tbsp milk powder, and 1 tbsp vital wheat gluten; knead for another 30 seconds.
- Add 2 large eggs, 2 tbsp honey, and 1/4 cup crushed ice; knead for 1 minute.
- Gradually add 1 1/2 - 2 cups bread flour, kneading for 1 minute after each addition. Add more flour if the dough is too sticky.
- Add 1/2 cup (1 stick) softened butter and knead for 10 minutes until elastic. Use the 'throw and knead' method if the dough remains sticky (instructions below).
- Shape into a ball, cover, and let rest for 10 minutes.
- Grease your hands and divide the dough into 22 pieces.
- Shape each piece into a ball, flatten slightly, add a piece of softened butter, pinch the dough to enclose the butter, and roll back into a ball.
- Flatten each ball to 1/2 inch thickness and place on a baking sheet lined with parchment paper, leaving 2-3 inches between buns.
- Cover with a damp kitchen towel and let rise for 45-50 minutes.
- **Topping:**
- Preheat oven to 350°F (175°C) 15 minutes before the buns are finished rising.
- Dissolve 1 tbsp instant coffee in 1 tbsp hot water.
- Beat 1/2 cup softened butter, 2 cups powdered sugar, and the dissolved coffee using an electric mixer on low speed until smooth.
- Add 1 egg and beat for 30 seconds.
- Gradually add 1/2 cup all-purpose flour and 1 tbsp milk powder, beating on low speed for 30 seconds, then on high speed for 1 minute.
- Transfer the mixture to a piping bag fitted with a round or star tip.
- **Assembly & Baking:**
- Pipe the topping onto each bun in a swirling pattern.
- Bake for 18 minutes, or until lightly golden brown.
- Let cool on a wire rack for 1-2 minutes before serving. The topping will crisp up as it cools.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
47g
Fat
39g
Carbs
11g
