Mexican Bun

I tried out this buns few months back but I’m only posting it today bacause a friend had asked me to share. I first saw this yummy looking buns posted on a friend’s facebook  and requested for the recipe which she kindly shared with me.

About this buns.. as I picked out from other blogs, has nothing to relate to the mexican as its name, mexican buns. It started out from Rotiboy (a coffee shop/bakery locally??) and later adapted by many bakers outlet, then the recipe started circulating in the internet. Well, that’s all I got in hands.. but I guess what’s important is that, I’ve tried it out and it’s superbly delicious. The bread is a basic sweet bun recipe, which turned out so nice and soft. The filling and topping which makes it stand out for its name. My first attempt was not totally successful as I did not seal it properly and some of the buns had its filling leaked out. Any tips on how to seal buns from you out there.. would be grateful if anyone can share. The following recipe is as what my friend shared with me but you may want to halved the recipe for the filling and topping as there will be a lot of leftover. Anyway, you can freeze them. So here’s the recipe :


200 g butter

70 g brown sugar

1/2 tsp vanilla essence

(I had added a pinch of cinnamon powder the last time I made these buns)

Using a mixer, beat butter on medium for 3 minutes. (I beat them by hand with a spatula.) Then add in brown sugar and vanilla essence. Mix well. Keep in the refrigerator. I would suggest you spoon the fillings (17 drops) on a sheet of baking paper or aluminium foil before keeping them in the fridge or freezer. Believe me.. It will make your tabletop less messy.


200 g flour

200 g butter

160 g icing sugar

3 large eggs

1 tsp coffee flavor or dissolve 2 tbsp instant coffee with 1 tbsp of hot water

(The coffee was not strong enough for my liking when I tried it the first time, so I added 3 tsp of coffee powder, sifted but undiluted. Adjust as you prefer.)

Using a mixer, beat butter on medium for 5 minutes, then add in sugar, egg and coffee. Fold in the flour and mix well.Fill in piping bag. Set aside.If you’re going to make the buns straight away, don’t keep them in the fridge, or it will be difficult to pipe out.


500 g high protein flour

2 tsp bread improver

2 tsp bread softener

20 g milk powder

(Sift together the above)

75 g caster sugar

3 tsp instant dry yeast

1 tsp salt

1 small egg – lightly beaten

250 ml slightly warm water/fresh milk (leave out milk powder if using fresh milk)

60 g butter

In a mixing bowl, combine together sifted flours, yeast, salt, sugar. Mix well. Make a well in the centre and add in egg and 3/4 ofwater/milk. Bring in the flour and mix together. Add in more water, if necessary, until a dough is formed. Knead in butter and continue kneading for 10 -15 minutes until dough is soft and elastic.

Divide into 17 rounds. Cover with cling film. Leave aside for 10 minutes. Flatten dough anf fill with filling. Pull edges together to seal filling.* (Seal tightly). Arrange in pans, greased with butter and flour, 7.5 cm apart. Rest 45 minutes on warm place. Pipe topping onto each bun.

Bake bun in preheated oven at 170 deg C for 15 minutes or till brown.


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