Coffee & Salted Caramel Mexican Bun

September 17, 2020

Known as Mexican Coffee Buns, Roti Boy Buns or Papparoti Buns this version is made with plant based Nuttelex butter. It's a super soft bun filled  sweet salty caramel and topped with a deliciously buttery, coffee crust topping. Now who could possibly resist that? This recipe is also vegetarian. It makes 8 big buns.

Top Tips:

It’s best not to over knead the dough. How do you know if your dough is ready? Do a windowpane test by pull off a golf - sized piece of dough. Flatten it lightly, hold it between both your thumbs & the first two fingers and gently spread the dough apart into a thin sheet; if the gluten is well-developed, the dough will stretch into a thin sheet (like a window) without breaking.



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)

1/2 tsp ½ tsp vanilla bean paste 

1 egg - lightly beaten 

1/4 tsp ground cinnamon 

50 g icing sugar 

70 g flour

The Fillings

1/4 cup cubed plant based Nuttelex - keep in the freezer 

1/4 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 

1/2 tsp salt 

40 g sugar 

380 g bread flour 

1 1/4 tsp dried yeast


Step 1

1First, work on the water roux / tan zhong.

2This can be made early or a day ahead. Keep in the fridge.

3Leave at room temperature before using.

4In a small pot, stir flour & water together.

5Then, place pot over medium heat, keep whisking until its thickened.

6Cool & set aside.

Step 2 - The Topping

1Lightly beat egg. Put aside.

2Add coffee essence (or use coffee that is dissolved in hot water).

3Add vanilla paste stir to combine and keep aside.

4Next, cream plant based Nuttelex & icing sugar until pale & fluffy.

5Add egg & coffee mixture & stir until well mixed.

6Add ground cinnamon, flour & mix until you get a smooth paste.

7Transfer this mixture to a pastry bag fitted with round pastry tip. Refrigerate until ready to use.

Filling (1)

1Mix the salt & plant based Nuttelex together

2Cube & keep in the freezer for later.

Filling (2)

1Mix the caramel and sugar until well combined together.

2Keep in the fridge. Use both fillings. Piece cubed butter and half a teaspoon of second filling.

Step 3 - The Bun

1Using stand mixer with paddle attachment, mix all dry ingredients together.

2Add milk & egg, mix on speed 1 for 3 minutes.

3Switch to dough hook. Use the dough hook to knead on medium speed for about 10mins.

4Add water roux/tanzhong. Mix again. Then add butter and continue kneading until dough is stretchy.

5Cover dough with a damp cloth (or greased cling film) & leave to prove for about 40mins or until doubled in size.

6Divide & scale bun equally in size.

7Lightly Shape into round balls, rest for another 10mins. (Note: do not press dough hard when shaping into balls).

8Flatten the bun dough and put in cubed salted plant based Nuttelex and scooped caramel filling.

9Wrap it up neatly & shape gently roll into round ball.

10Leave to prove for another 45mins - 60mins or until double in size.

11Lightly Soften topping by leaving it at room temperature 5mins before using.

12Pipe filling in spiral pattern onto buns right before baking. Topping should not be too soft.

13Preheat oven. Bake at 170°C (depending on your oven) for 15mins or until topping nicely brown (lightly brown).

14Serve warm.