Singapore's Rottiboy (mexican Bun)

Recipe by KitchenManiac
READY IN: 1hr 15mins
YIELD: 17 Buns




  • 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.