Since make bread no longer nightmare let me sharing the recipe to you too, with my bread maker method too off course :-) .
Coffee Bread //Mexican Bun
500 gram all purpose flour, sifted - if you have bread flour, that will be great too
1 pack of active yeast ( +/- 7 gram)
¼ cup warm water
1 tsp sugar
200 cc tepid water or less depend on your dough
2 eggs , room temperature
25 gram full cream milk powder
160 gram salted butter, cut into 16 pieces @ 10 gram, keep into refrigerator until ready to use
75 gram unsalted butter
100 gram powder sugar
2 tbsp instant coffee - strong coffee is recommended
75 gram all purpose flour
20 gram milk powder
1 tsp coffee-essence
Sprinkle the yeast onto ¼ cup the tepid water add 1 tsp sugar, stir, and set aside for 10 minutes until foamy. If yeast are foamy mean yeast active
In a mixer with dough hooks, mix flour, milk powder, caster sugar, eggs and waters until all mixed, then add butter and salt. Mix well, then knead it for a second time until dough become elastic. Put in the big clean bowl, cover with plastic.
Set a side for 1 hour or until raise well, double in size. And you can start to prepare the topping too this time.
Punched the dough and knead again lightly, then divide them into small size about 30 – 40 gram each ,then rolls into balls, flatten a ball of dough with the palm of your hand. Place filling in the centre of the dough, be sure to seal well or the filling will leak out during baking.
Pipe the topping on the buns in a spiral, starting from the centre.
Bake in preheated oven at 350 F for 20 minute or until buns are lightly brown
Make Topping :
Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five minute until mixture is light and fluffy. Gradually beat in eggs. Mix in coffee flavouring.