Mexican Bun

Ingredients

300g high protein flour

3g salt

9g instant yeast

55g castor sugar

7g milk powder

1/4 tsp bread improver

120ml iced water

2 eggs

30g butter

Topping

40g castor sugar

1/2 an egg

1 tsp coffee paste

50g plain flour

50g margarine


Method
In the bowl of an electric mixer, fitted with a dough hook, put in flour, salt, sugar and yeast, bread improver and milk powder. Mix well on low speed. Add beaten eggs and water. Beat on medium speed for about 2–3 minutes. Add butter and continue to mix for another 7–8 minutes until dough is well blended. Cover dough with a piece of damp tea towel. Allow it to rise until double in bulk. Divide dough into portions of 60g each. Shape each into a ball. Place onto a greased baking tray and cover with a damp tea towel and leave to rise for 50–60 minutes or until double in size. For the topping, combine all ingredients. Spoon into a piping bag. Pipe a spiral on top of each bun. Bake in preheated oven at 180°C for 15–20 minutes.