I have been wanting to try out this popular buns from Bakery Shops, but it kept sitting in my 'to-bake' list for quite a while. My plan is to bake Buttermilk Buns for the next morning breakfast; however, all of a sudden it strike my mind in topping my Buttermilk Buns with this Mexican Coffee Bun's Toppings ~ smile ~ I can still remember the long grin on my face.
For the start, we need to prepare the Buttermilk Filling and the Buns dough first. Both the recipes can be obtain here
When the buns are in for the final proofing, prepare the Milo Coffee Topping.
Ingredients: (makes 12 buns topping)
10 g. instant coffee granules (I use black coffee)
1 tbsp. hot boiling water
60 g. unsalted butter (room temperature)
60 g. icing sugar (sifted)
1 medium egg (50g. without the shell, at room temperature - please use exact weight)
65 g. plain flour (sifted)
1/2 tsp. salt
2 tbsp. Milo
Methods:
- Dissolve coffee granules with hot boiling water. Set aside to cool slightly.
- Beat butter and sugar in a large mixing bowl until combined. Add egg, bit by bit and beat well after each addition. Add coffee mixture and mix until combined.
- Add flour, salt and Milo into the butter mixture. Fold in gently using a rubber spatula until combined and smooth.
- Transfer mixture into a piping bag fitted with round tip. Chill topping slightly (10-15 minutes) if it is too runny for piping and remember to remove it from the fridge 5-10 minutes before piping or the mixture will become too firm to pipe.
- Pipe Milo-coffee topping in spiral pattern onto buns just before baking.
- Baked in a preheated oven of 170 degree Celsius for 20 minutes until the topping is set.
- Transfer immediately onto a wire rack to cool slightly for the topping to harden and crisp. These buns are best eaten when still warm, as the topping when cool will be soft. To enjoy the buns with crisp topping, pop it into the oven for a quick minute or 2.
I adapted this Milo Coffee Topping recipe from 'Bake for Happy Kids.'
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