Mexican Coffee Bun


For the Bun

  • 500g Bread Flour
  • 80g Castor Sugar
  • 9g Salt
  • 20g Milk Powder(optional)
  • 10g Dry Yeast
  • 60g Butter
  • 280ml Water
  • 1 large Egg


  • 200g Butter
  • 150g Powdered Sugar (Sieved)
  • 3 Large Eggs (Lightly beaten)
  • 200g Cake Flour
  • 3 tbps Brazilian Coffee Espresso
  • 1 tbsp Coffee Liquor
  • 1 pinch of cinammon
  • 1 pinch of cloves


  • 100g of Real Butter



For the Bun 

  • Add all the dry ingredients. Mix it thoroughly.
  • Gradually add in water and egg mixture and knead on medium speed for about 10 minutes.
  • Slowly add in butter and continue kneading till you get a shining and elastic dough.
  • Cover dough with a cloth.
  • Leave to proof for about 40 minutes or till dough has doubled in size.
  • When dough is proofing, prepare topping.


  • Beat butter and sugar till pale in color.
  • Gradually add in egg.
  • Fold in flour on low speed.
  • Add in coffee, liquor and spices.
  • Mix until even.
  • Set aside.

To Make Bun 

  • Remove the dough.
  • On a lightly floured surface, punch dough down to release the air.
  • Divide dough in 25 grams peaces each.
  • Roll it out in to a small circle and insert 1 tsp butter into each bun.
  • Wrap it up.
  • Leave the ready bun to proof for about 45 minutes or double in size.
  • Put the cream topping into a pipping bag and pump out the cream in circles around the bun.