Roti Boy or Mexican bun (Uniquely Malaysian). Mexican Coffee Bun (Rotiboy) - Sweet bun with coffee topping and butter filling. Recently an old friend of mine who has migrated to Australia started a small Malaysian bakery called Papparoti selling coffee-flavoured buns which happens to be one of my daughter's favorite. Soft buns with only one-time proofing, topped with coffee flavor cookie crust and filled with melty cheese are simply irresistible.

These fluffy, buttery buns are topped with a coffee scented cookie crust, and they became wildly. Several other reviewers have mentioned the buns. We enjoy getting them as they are a good The trademark Mexican buns really are that good! You can cook Roti Boy or Mexican bun (Uniquely Malaysian) using 25 ingredients and 11 steps. Here is how you cook that.

Ingredients of Roti Boy or Mexican bun (Uniquely Malaysian)

You need of A. Tangzhong.
It's 20 g of flour or cake flour.
Prepare 100 ml of water.
You need of B. The Topping.
You need 1 tbsp of coffee essence (or 1 1/2 tsp coffee + 1 tbsp hot water).
It's 1/2 tsp of vanilla extract.
Prepare 1 of egg - lightly beaten.
It's 1/4 tsp of cinnamon powder.
Prepare 50 g of unsalted butter.
Prepare 50 g of icing sugar.
You need 70 g of flour.
Prepare of C. Filling (1).
Prepare of Cubed salted butter.
It's of D. Filling (2).
It's 200 g of salted butter.
You need 30 g of sugar.
Prepare Pinch of salt.
Prepare of E. The Bun.
Prepare 200 ml of milk - scalded & keep lightly warm.
It's 1 of egg - lightly beaten.
Prepare 1/2 tsp of salt.
You need 40 g of sugar.
It's 380 g of flour / bread flour.
It's 1 1/4 tsp of INSTANT dried yeast.
It's 40 g of unsalted butter - softened.

Great recipe for Roti Boy or Mexican bun (Uniquely Malaysian). Softest bun with buttery crust topping & sweet salty filling, famous in Malaysia & Singapore. Place buns on lightly greased pan and let rest for. This bun is a purely Asian creation.

Roti Boy or Mexican bun (Uniquely Malaysian) instructions

A. Tangzhong - Mix flour and water in a small pot and whisk until there is no lump. Heat this mixture over low heat, keep stirring until it turns into a thick paste. Tangzhong is ready when the spoon used to stir leaves a visible trail all the way to the bottom of the pan. Turn off the heat and leave to cool completely. Cover with plastic wrap to keep it from drying before adding to the bread dough. This tanzhong can be prepared the night before or an hour before baking..
B. Topping - First, lightly beat egg. Keep aside. Then, add coffee essence (or use coffee that is dissolved in hot water). Add vanila extract. Stir to combine. Keep aside. Next, cream butter & sugar until pale & fluffy. Then add egg & coffee mixture & Stir until well mixed. Add ground cinnamon. Lastly, add flour & mix until you get a smooth paste. Transfer this mixture to a pastry bag fitted with round pastry tip. Refrigerate until ready to use..
C. Filling (1) - cube salted butter & keep in the fridge for later..
D. Filling (2) - Mix butter and sugar until well combined (but NOT CREAMY). Keep in the fridge. i use both fillings. I put cubed butter and half a teaspoon of this second filling..
E. The Bun - using a stand mixer with paddle attachment, mix all dry ingredients. Then add milk & egg, mix on speed 1 for 3 minutes. Then switch to dough hook. Use the dough hook to knead on medium speed for about 10mins. Add Tangzhong. Mix again. Then add butter and continue kneading until dough is stretchy. Note: this recipe uses INSTANT dried yeast that requires no proofing..
Note: it’s best not to over knead the dough. How do you know if your dough is ready? Do a windowpane test by pull off a golf - sized piece of dough. Flatten it lightly, hold it between both your thumbs & the first two fingers and gently spread the dough apart into a thin sheet; if the gluten is well-developed, the dough will stretch into a thin sheet without breaking..
Next, cover dough with a damp cloth (or greased cling film) & leave to proof for at least 45 to an hour or until dough doubles in size depending on the temperature in the house..
Divide & scale bun equally in size. Lightly Shape into round balls, rest for another 10mins. (Note: do not press dough hard when shaping into balls). Next, take one of the rolled balls, flatten and put in cubed butter and a tsp of sweet salty filling, then wrap it up neatly & shape/roll into round ball. Proof for at least 45mins to an hour or until buns are fluffy and double in size..
Note on proofing: Proofing or the rising of the dough is very much depending on the temperature in the house. During winter, i proof my dough in my preheated warm oven (not hot). Or i pour boiling water into wide deep tray and place it at the bottom of the oven and my dough on the middle rack. It works..
To assemble - Pipe topping (B) in spiral pattern onto buns right before baking. Note: Take topping out from refrigerator 5mins before using to avoid it getting too soft. Topping should be pipeable. Preheat oven. Bake at 160°C - 170°C (depending on your oven) for 15mins or until topping nicely brown (lightly brown). Serve warm..
Note : Check out my other Roti Boy or Mexican Buns recipe that need no milk scalding but still resulting in soft buns..

It doesn't seem to have anything to do with Mexico although buns with a cookie-like topping are reminiscent of conchas. I used a tangzhong milk loaf for my buns. They turned out super soft, fluffy and shreddable. The topping was crisp on day one, but softened. These are pillowy soft, butter flavored sweet Pappa Roti, this name won't be unfamiliar to most of you.