Mexican Coffee Bun or Rotiboy Copycat 墨西哥咖啡面包

Mexican Coffee Bun or Rotiboy Copycat 墨西哥咖啡面包

Mexican coffee bun, or more commonly known as Rotiboy in Singapore, Malaysia, and Indonesia, is a sweet bun with crusty coffee topping and butter filling. This bun was made popular by a malaysia based bakery named Rotiboy. Since then, many other copycat sprouted everywhere but nothing beat the original. If there is a Rotiboy around the corner, you can smell it from afar and you probably don't need to ask for direction in order to find the shop. Just follow that coffee scent!

Then one day, out of the blue all Rotiboy outlets closed down in Singapore. None of the copycat could satisfy my craving for Rotiboy and I would probably need to cross the border to Malaysia in order to get my hand on one of those. Solution? Get to work and make some for me and my family!

The coffee bun is best enjoyed while hot and fresh. For the original Rotiboy, I have had no luck in successfully heating up and enjoy one of those the next day. I found that the bread turned pretty dried up if kept overnight. Even if I had followed the instruction on the packaging to store and heat up the bread, nothing seems to help. By using my favorite Tang Zhong method, this bread stay soft even to the next day and by tossing the bread into the oven for less than 10 minutes, I am able to satisfy my craving for that crusty coffee topping again! 

Mexican Coffee Bun or Rotiboy Copycat 墨西哥咖啡面包
Makes 8 buns


Tang Zhong Starter Dough
  • 20g bread flour
  • 95 ml water
Bread Dough
  • 200g bread flour
  • 32g caster sugar
  • 3g salt
  • 3g milk powder
  • 3/4 tsp instant yeast
  • 32g egg, beaten
  • 23g whipping cream
  • 20g fresh milk
  • 19g unsalted butter
  • 56g butter, divided into 8 portions
  • 66g butter
  • 66g sugar
  • 56g egg, beaten
  • 2 tsp instant coffee powder dissolved in 1 tsp warm water
  • 66g flour
Cooking Directions
  1. For Tang Zhong, mix water with bread flour and cook over low heat in a pot.
  2. Stir constantly until it reaches 65 degree celsius or when it thicken (the time when you can see the bottom of the pot when stirring).
  3. Let tang zhong cool to room temperature before use.
  4. Mix all the ingredients under 'bread dough' (including tang zhong) except the butter. Knead until smooth and elastic (around 10 minutes).
  5. Knead in butter until fully incorporated (around 5-10 minutes).
  6. Cover the dough (you can use a clingwrap or pastry cloth; if you have none of these, just put it in a pot and cover with the pot cover) and place it in a warm place to let it undergo the 1st proofing, about 1 hour.
  7. Place the dough onto a clean floured surface. Punch down and divide the dough into 8 portions.
  1. Mix together all ingredients.
  1. Wrap a portion of butter filling in each portion of dough.
  2. Let the dough undergo 2nd proofing until double in size.
  3. Pipe the topping on the bread.
  4. Baked in preheated oven at 190C for 15 minutes.
Subscribe now to receive the recipes in your inbox so that you won't miss out any recipe!

Follow Me on Facebook and Pinterest


  • 20 克 高筋面粉 
  • 95 ml水 
  • 200 克 高筋面粉 
  • 32 克細砂糖 
  • 3 克 盐 
  • 3 克 奶粉 
  • 3/4茶匙快速乾酵母 
  • 32 克 全蛋液 
  • 23 克 忌廉(whipping cream 動物性鮮奶油)
  • 20克牛奶 
  • 19 克无盐牛油 
  • 56g 牛油,分成8份
  • 66克黄油 
  • 66克糖 
  • 56克鸡蛋,打散 
  • 2茶匙速溶咖啡粉 溶于1茶匙温水
  • 66克面粉

  1. 高筋面粉和水放到锅里,开小火,不停搅拌。熬成浓稠的糊状,盛出待温度降至室温方才使用
  1. 把所有材料包括汤种(除了牛油)搅拌成面团,用手揉至面团光滑(大约10分钟)
  2. 加入已软化的牛油,继续揉约5-10分钟
  3. 把面团放在温暖处发酵至2-2.5倍大小(大约1小时)
  4. 用手按压面团,然后分割成大小均匀的8份
  1. 将所有材料混合在一起。
  1. 将一份内馅包入一份面团里。收口。
  2. 第二次发酵直到双倍大。
  3. 将咖啡外馅挤在面团上。
  4. 放入已预热烤箱以190C烤15分钟。


    Post a Comment

    Related Posts Plugin for WordPress, Blogger...