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Sunday, July 10, 2011

Mexican Coffee Bread

Mexican Coffee Bread
(Recipe for 10 little buns)
Source: gracekitchencorner.blogspot.com

For the dough:

250g bread flour
40g caster sugar
3g salt
4g yeast
1/2 beaten egg
135g fresh milk
30g butter

For the filling:

100g salted butter ( cut 10 pieces @ 10 gr)

For the topping:

50g butter
40g icing sugar
38g beaten eggs
1 teaspoon granulated coffee dissolve with 1 teaspoon water
pinch of salt
50 plain flour

How I made it:

For the toppings, beat the softened butter with icing sugar until everything well combined. Gradually add in beaten eggs then the coffee mixture. Add in
pinch of salt with the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.

For the dough, knead all the ingredients together except salt and butter. When the dough become a smooth dough add in salt and butter and continue the the kneading process
until the dough become smooth and elastic but not sticky. Knead it for approximately 30 minutes at speed 2.
Divide the dough into 10 little doughs and shape it into round ball shape. Let it rest for 15 minutes before add in the filling.
Roll out each doughs to a flat disc and add the butter filling. Seal it tightly. (make sure you seal it tightly otherwise it will split out during baking)
Place each doughs on a baking tray, make sure they sit a part from each other because they might stick to each other during the baking. Cover the doughs with cling film and proof for 50 - 60 minutes.
Before the doughs place into the oven, pipe out the filling in a spiral start from the top center of each buns. Bake for 12 minutes at 200'C preheated oven.

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