Coffee & Salted Caramel Mexican Bun

• water roux - flour : liquid 1:5 ratio 
• 20 g flour or cake flour
• 100 ml water

The Topping

• 50 g plant based Nuttelex 
• 1 tbsp coffee essence (or 1 ½ tsp coffee + 1 tbsp hot water)
• 0.5 tsp ½ tsp vanilla bean paste
• 1 egg - lightly beaten
• 50 g icing sugar
• 70 g flour

The Fillings

• 0.25 cup cubed plant based Nuttelex - keep in the freezer
• 0.25 tsp salt
• 200 g salted caramel jam (we suggest using a salted caramel paste such as Bonne Mamon )
• 30 g sugar
• pinch salt

The Bun

• 40 g plant based Nuttelex - softened
• 200 ml coconut milk - scalded & keep lightly warm
• 1 egg - lightly beaten
• 0.5 tsp salt
• 40 g sugar
• 380 g bread flour
• 1.25 tsp dried yeast

1. First, work on the water roux / tan zhong.
2. This can be made early or a day ahead. Keep in the fridge.
3. Leave at room temperature before using.
4. In a small pot, stir flour & water together.
5. Then, place pot over medium heat, keep whisking until its thickened.
6. Cool & set aside.

The Topping

1. Lightly beat egg. Put aside.
2. Add coffee essence (or use coffee that is dissolved in hot water)
3. Add vanilla paste stir to combine and keep aside.
4. Next, cream plant based Nuttelex & icing sugar until pale & fluffy.
5. Add egg & coffee mixture & stir until well mixed.
6. Add ground cinnamon, flour & mix until you get a smooth paste.
7. Transfer this mixture to a pastry bag fitted with round pastry tip. Refrigerate until ready to use.

Filling (1)

1. Mix the salt & plant based Nuttelex together
2. Cube & keep in the freezer for later.

Filling (2)

1. Mix the caramel and sugar until well combined together.
2. Keep in the fridge. Use both fillings. Piece cubed butter and half a teaspoon of second filling.

The Bun

1. Using stand mixer with paddle attachment, mix all dry ingredients together.
2. Add milk & egg, mix on speed 1 for 3 minutes.
3. Switch to dough hook. Use the dough hook to knead on medium speed for about 10mins.
4. Add water roux/tanzhong. Mix again. Then add butter and continue kneading until dough is stretchy.
5. Cover dough with a damp cloth (or greased cling film) & leave to prove for about 40mins or until doubled in size.
6. Divide & scale bun equally in size.
7. Lightly Shape into round balls, rest for another 10mins. (Note: do not press dough hard when shaping into balls).
8. Flatten the bun dough and put in cubed salted plant based Nuttelex and scooped caramel filling.
9. Wrap it up neatly & shape gently roll into round ball.
10. Leave to prove for another 45mins - 60mins or until double in size.
11. Lightly Soften topping by leaving it at room temperature 5mins before using.
12. Pipe filling in spiral pattern onto buns right before baking. Topping should not be too soft.
13. Preheat oven. Bake at 170°C (depending on your oven) for 15mins or until topping nicely brown (lightly brown).
14. Serve warm.