Singapore's Rottiboy (mexican Bun) Recipe

Directions:

1. For Filling:.
2. Beat butter in electric mixer on medium speed with the paddle attachment for three minutes.
3. Blend in vanilla essence and brown sugar.
4. Spoon mixture into bowl and refrigerated until firm.
5. Divide mixture into 20 g portion into ball. Keep refrigerated until ready to use.
6. For Topping:.
7. Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five minute until mixture is light and fluffy.
8. Gradually beat in eggs.
9. Mix in coffee flavouring.
10. Sift flour onto mixture and mix on low speed until combined.
11. Refrigerate until ready to use.
12. For Sweet Dough:.
13. Mix sifted flour, castor sugar and salt in electric mixer with dough hook on low speed for one minute
14. Mix in yeast.
15. Add egg and water or milk.
16. Mix on low speed for another minute.
17. Mix on medium speed for eight minutes.
18. Mix in butter.
19. Mix five minutes more on medium speed until soft, smooth and elastic(but not sticky) dough forms.
20. Remove dough from mixture and shape into a ball.
21. Divide the dough into 55 g portions(should get 17 portions).
22. Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minute
23. To shape the buns:.
24. Flatten a ball of dough with the palm of your hand.
25. Place a ball of filling in the centre of the dough.
26. Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking.)
27. Pat into shape and place on a greased baking tray.
28. Repeat with remaining portions of dough.
29. Place each bun about 7.5 cm apart on the baking trays.
30. Prove for 45 min in a warm place.
31. Pipe the topping on the buns in a spiral, starting from the centre.
32. Bake in preheated oven at 200 deg C for 12 to 15 min or until buns are lightly brown.