Recipe: Rotiboy/Mexican Coffee Bun 

Sweet bun with crusty coffee topping and butter filling

Rotiboy/Mexican Coffee Bun 

By Margarita Lee

Margarita Lee


Ingredients for bread:

  • 500g High-protein flour/bread flour
  • 300ml Warm milk
  • 6g Instant yeast
  • 5g Caster sugar
  • 30g Milk powder 
  • 1 Egg (60g)
  • 70g Unsalted butter (softened) 
  • 1 tsp Salt 


  • 60g Cold salted butter 

Cut the butter into 12 cubes that weigh 5g each, then freeze to be used as the filling.

Ingredients for coffee butter cream:

  • 70g Cake flour/low protein flour
  • 20g / 1 tbsp Instant coffee powder
  • 1 tbsp Hot water
  • 70g Unsalted butter (softened)
  • 60g Caster sugar 
  • 1 Egg (room temperature)
  • 1 tsp Vanilla paste 
  • 1 tsp Cocoa powder

To make the dough:

  1. Dissolve the yeast and sugar in warm milk and leave aside for 10 minutes to bloom the yeast. 
  2. Combine the flour, milk powder and the yeast mixture. Mix and knead by hand, a mixer, or a bread machine until a smooth, elastic dough forms.
  3. Add in the butter and salt and knead for another 15 minutes. Ensure that the temperature of the dough is under 24°C. If the dough exceeds this temperature, return the dough to the fridge to rest. (This dough is incredibly soft and sticky, don’t be tempted to add more flour.)
  4. Shape and lightly grease the dough into a ball, then place in a greased bowl. Wrap with cling-wrap and allow the dough to rise for about 45 minutes to 1 hour at 30°C or until doubled in size.
  5. To test if the dough has risen, dust your finger with flour and poke the dough. It should be springy in texture and bounce back. If the dough deflates, it is not ready and should be left to proof longer. 
  6. Gently punch down the dough and tip it on a floured surface. Cut the dough into 12 equal parts. Rest for 10 minutes. 
  7. Take one piece of the dough and shape into round balls. Place a cube of frozen butter in the middle and enclose it by pulling the seams of the dough over and around it. Shape into a ball and place on a baking sheet lined with parchment paper. Leave a 3-inch gap around each bun as they will expand during the second proofing and during baking.
  8. Cover the buns with a kitchen towel and let them proof for 30-45 minutes or until they are fluffy and doubled in size.

To make the coffee butter cream:

  1. In a small bowl, dissolve the coffee powder in hot water. Set aside.
  2. In a bowl, cream the butter and sugar using a whisk or hand mixer on low speed. Add the egg and whisk until smooth but not frothy. Add the cocoa powder and mix again. Pour in the dissolved coffee and mix until well combined.
  3. Sift the cake flour while adding it to the mixture. Fold in using a spatula until well combined. Transfer the mixture into a piping bag and cut a small opening at the tip.

Assembly and baking:

  1. Preheat oven to 180°C.
  2. Pipe a layer of coffee butter cream on top of each bun, in a coil-like pattern. Start from the center and spiral out until the top half is fully covered. 
  3. Bake the buns for 15-18 minutes. Take them out of the oven and transfer to a cooling rack. Serve the buns while still warm.


Keep the coffee butter cream in the refrigerator until you have to use it to prevent it from getting too soft.

Pipe in spiral pattern onto buns right before baking.


Check out more of Margarita’s recipes on her FB @ Umummy Food


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