Mexican Coffee Buns aka Rotiboy

• 300 grams strong bread flour
• 300 ml cold water
• 1 grams active dry yeast
• 330 grams strong bread flour
• 90 ml milk
• 200 grams bread softener (as above)
• 1 egg
• 70 grams sugar
• 20 grams milk powder
• 5 grams active dry yeast
• 1 tsp salt
• 50 grams butter, softened
• 50 grams sugar
• 1 egg
• 2 tbsp strong coffee
• 70 grams all-purpose flour

1. Make the bread.
2. I used a bread machine, and it looks to me that if you throw in all the ingredients and beat the dough for twenty minutes or so, let it rest for ten minutes, then beat again for another ten minutes then leave it to rise for ten minutes.
3. This is rather sketchy, so I recommend those who do not have a bread machine to Google on how to make bread and follow that if you're doubtful.
4. Separate bread dough into round lumps of roughly 60g (or your own prefered size and shape).
5. Let rest for half an hour or until the dough has doubled in size.
6. Meanwhile, beat buter and sugar in a bowl until pale and fluffy.
7. Beat in egg and stir in the coffee.
8. Sift the flour into the mixture and stir gently until corporated.
9. Do not over work it.
10. Pour the cookie batter into a piping bag with the tip snipped off.
11. Pipe the cookie batter in circles on the bread dough before baking it in preheated oven at 180C.

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Taken from cookpad.com/us/recipes/363554-mexican-coffee-buns-aka-rotiboy (may not work)