Mexican Coffee Bun

Instructions

1. Add all the dry ingredients and mix thoroughly. Gradually incorporate the water and egg mixture while kneading on medium speed with a dough hook for about 10 minutes. Slowly add the butter and continue kneading until the dough is shiny and elastic. (Note: The dough should stretch without breaking.)
2. Cover the dough with a cloth and let it proof for about 40 minutes, or until it has doubled in size. While the dough is proofing, prepare the topping.
3. Beat the butter and sugar until pale in color. Gradually add the egg, mixing well. Fold in the flour on low speed, then add the coffee mixture and liquor. Mix until combined and set aside.
4. Remove the dough and, on a lightly floured surface, punch it down to release the air. Divide the dough into 45 g (1.5 oz.) portions. Roll each portion into a small circle and place 1 teaspoon of butter in the center. Wrap the dough around the butter and shape it into a bun.
5. Leave the prepared buns to proof for about 45 minutes, or until doubled in size. Place the cream topping in a piping bag and pipe it in circles around each bun.
6. Bake at 215°C (419°F) for 18 minutes.