Ingredients for Singapore's Rottiboy Mexican Bun
- Salted Butter
- Vanilla Flavoring
- 100g packed light brown sugar
- 250g unsalted butter
- 200g icing sugar
- 2 large eggs
- Flavoring
- Ground Cinnamon
- All Purpose Flour
- Bread Flour
- Powdered Milk
- Caster Sugar
- 5g salt
- Instant Yeast
- 1 large egg
- Water
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How to Make Singapore's Rottiboy Mexican Bun
- **Prepare the Filling (makes enough for 20 buns):**
- Beat 100g unsalted butter in an electric mixer on medium speed with the paddle attachment for 3 minutes until light and fluffy.
- Blend in 1 tsp vanilla essence and 100g packed light brown sugar until well combined.
- Spoon the mixture into a bowl and refrigerate until firm (at least 2 hours).
- Divide the chilled mixture into 20 equal portions (approx. 20g each), shaping each into a ball.
- Refrigerate until ready to use.
- **Prepare the Coffee Topping (makes enough for 20 buns):**
- Beat 150g unsalted butter and 200g icing sugar in an electric mixer with the paddle attachment on medium speed for 5 minutes until light and fluffy.
- Gradually beat in 2 large eggs, one at a time, mixing well after each addition.
- Mix in 1 tsp coffee flavoring.
- Sift in 200g all-purpose flour and mix on low speed until just combined.
- Refrigerate until ready to use.
- **Prepare the Sweet Dough (makes enough for 20 buns):**
- In a large bowl of an electric mixer fitted with a dough hook, combine 500g sifted all-purpose flour, 50g caster sugar, and 5g salt. Mix on low speed for 1 minute.
- Add 7g active dry yeast.
- Add 1 large egg and 150ml lukewarm water (or milk) and mix on low speed for 1 minute.
- Mix on medium speed for 8 minutes until the dough becomes smooth and elastic.
- Add 100g softened unsalted butter and mix on medium speed for 5 more minutes until a soft, smooth, and elastic dough forms.
- Remove dough from the mixer, shape it into a ball, and let it rest for 10 minutes, covered.
- Divide the dough into 20 equal portions (approx. 55g each).
- Roll each portion into a ball.
- Cover the dough balls and let them rest for 10 minutes.
- **Assemble and Bake:**
- Flatten a dough ball with your palm. Place a ball of filling in the center.
- Gather the edges of the dough and pinch to seal, shaping into a ball.
- Place the shaped bun onto a greased baking tray, leaving about 7.5cm between each bun.
- Repeat with the remaining dough and filling.
- Let the buns proof in a warm place for 45 minutes.
- Pipe the coffee topping onto each bun in a spiral, starting from the center.
- Bake in a preheated oven at 200°C (400°F) for 12-15 minutes, or until the buns are lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
73g
Fat
72g
Carbs
18g
