Singapore's Rottiboy (mexican Bun)
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Yields:
-
17 Buns
ingredients
-
Filling
- 200 g salted butter, softened
- 1⁄2 teaspoon vanilla flavoring
- 70 g brown sugar
-
Topping
- 200 g butter, softened
- 160 g icing sugar, sifted
- 3 large eggs, lightly beaten
- 1 teaspoon coffee flavoring (available from bakery supplies shop, You can use 2 tablespoons instant coffee powder dissolved in 1)
- 1 pinch ground cinnamon, can be added to the coffee flavouring for extra flavour
- 200 g all-purpose flour, sifted
-
Sweet dough
- 500 g bread flour, sifted
- 20 g powdered milk, sifted
- 75 g caster sugar
- 6 g salt
- 8 g instant yeast
- 1 egg, lightly beaten
- 270 g water (do not use milk powder if using milk) or 270 g milk (do not use milk powder if using milk)
- 60 g butter, softened
directions
- For Filling:.
- Beat butter in electric mixer on medium speed with the paddle attachment for three minutes.
- Blend in vanilla essence and brown sugar.
- Spoon mixture into bowl and refrigerated until firm.
- Divide mixture into 20 g portion into ball. Keep refrigerated until ready to use.
- For Topping:.
- Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five minute until mixture is light and fluffy.
- Gradually beat in eggs.
- Mix in coffee flavouring.
- Sift flour onto mixture and mix on low speed until combined.
- Refrigerate until ready to use.
- For Sweet Dough:.
- Mix sifted flour, castor sugar and salt in electric mixer with dough hook on low speed for one minute
- Mix in yeast.
- Add egg and water or milk.
- Mix on low speed for another minute.
- Mix on medium speed for eight minutes.
- Mix in butter.
- Mix five minutes more on medium speed until soft, smooth and elastic(but not sticky) dough forms.
- Remove dough from mixture and shape into a ball.
- Divide the dough into 55 g portions(should get 17 portions).
- Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minute
- To shape the buns:.
- 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.
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Reviews
-
I scaled down the recipe to half and loved the fact that the proportions were perfect. (I hate it when I have too much topping or filling and not enough dough!) However, for the intense coffee flavour, do NOT use the scaled down version. I did and the coffee flavour wasn't there at all. Do eat it hot because the topping got a little soft the next morning. Overall, a great hit with the family!
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RECIPE SUBMITTED BY
KitchenManiac
Singapore
(READ MORE ABOUT ME AND MORE RECIPES AT vanessafrida.livejournal.com)
Thanks for clicking on my name and finding out more about myself. I stumbled upon 'zaar by chance, and I have been hooked ever since. It is just so much easier surfing online for a recipe then flipping through a zillion cookbooks. I am a big fan of healthy meal, and i love to use heaps of garlic in my food. Guess it is the asian blood in me. :) And I am a real sweet tooth, and I'm constantly on a lookout for cake and biscuit recipes.
Have a look at the recipes i have posted, and tell me what you think. Thanks!