As mentioned, I prefer to use tangzhong recipe for most of my homemade bread. I can just use the same dough recipe for any fillings or toppings and shape the bread in anyway that fancies me. For these buns, I used this recipe by Yvonne G.
210g bread flour
56g cake flour
20g milk powder
42g castor sugar
1/2 tsp salt
6g instant yeast
30g egg (I use 1 egg normally)
22g unsalted butter
I knead the dough with a bread maker and once it’s proof for the first time, I took out the dough, flatten and cut it into smaller portion and let the doughs proof for 15 minutes in room temperature (second proofing). I split the doughs for coffee Mexican buns and butter sugar buns.
Coffee Mexican toppings:
100g icing sugar
1 Tbsp instant coffee dissolved in hot water
1 beaten egg
85g cake flour
20g milk powder
1 tsp coffee paste
Stir the butter and icing until creamy. Add in beaten egg and mix until smooth. Add in the rest of the ingredients until well mixed and scoop the mixture into a piping bag.
After the second 15 minutes proofing, flatten the bun dough with a rolling pin. Add a piece of salted butter (about 10g) in the middle of the dough and wrap and seal well. Make sure that the sealed surface is placed downward so that the dough won’t open up during 3rd proofing. Let the dough proof in an enclosed oven for 40 minutes. Once proofed, pipe the coffee mixture on the buns (about 1/3 of the bun surface). Bake the buns at a preheated oven at 170 deg for 20 minutes or 180 deg 15 minutes.
For butter and sugar buns,. shape the dough in your desired shaped after second proofing. I just rounded the buns and make some oval dough for butter and sugar. Let the doughs proof in an enclosed oven for 40 minutes (3rd proofing) until double size. Besides that, I cut some lines on the some rolls with a pair of scissors. Then I added salted butter cubes and sprinkled castor sugar on the buns. Thus, I made 2 types of buns at a go.
I love the coffee buns while my kids snatched the sugar buns. It’s nice to see the buns all gone in less than 2 days.