Mexican coffee buns

Important! All foods must be at room temperature. Cooking dough. Divide the milk into two equal portions. Add lemon juice to one of them. We mix.

In a separate container, combine flour, powdered sugar, salt and dry yeast.

Pour regular milk into the resulting dry mixture, and then milk with lemon juice. Lightly mix everything.

Add an egg. Knead the elastic dough for 5-10 minutes. We do not use additional flour!

Add the softened butter to the resulting dough. We mix these two substances, first in a bowl, and then on the table. During kneading, the oil will begin to smear on the work surface, and the dough will seem too liquid. This is fine. After 5-10 minutes of active kneading, the ingredients will completely combine.

We transfer the finished dough to a container greased with a small amount of vegetable oil. Cover the bowl with cling film. Leave the dough warm for an hour and a half.

Preparing the topping for the coffee muffin. Add cocoa to flour. We mix.

In a separate container, using a manual or electric whisk, combine the butter, salt, sugar and half the egg.

Pour the mixture of flour and cocoa into the resulting liquid.

Then add the coffee solution.

We mix all the ingredients together. The resulting mass is filled with a pastry bag or a dense plastic bag.

To prepare the filling, place a piece of butter in the refrigerator for 5-10 minutes, and then cut into 12 identical cubes.

Punch down the dough that has risen well, transfer to a work surface and divide into 12 equal parts. Form each piece into a smooth ball.

Let's start molding. Make a small indentation in the center of the ball. We put a piece of oil in it.

We pull the edges of the dough to the center and carefully connect.

We turn the formed product over with the smooth side up and cover with the palm of our hand. Lightly pressing the ball of dough to the surface, we make several light circular movements with the hand. As a result of this technique, the product acquires a uniform round shape, and its bottom becomes flat and stable.

We transfer the formed products to a baking sheet covered with siliconized parchment paper. Preheat the oven to 50˚C. We place a baking sheet with buns and a heat-resistant bowl of hot water in it. Liquid temperature should be 38-40˚C. After 3-4 minutes, take out a baking sheet with slightly approached products and a bowl of water. Preheat the oven to 180˚C.

We apply topping to slightly approached products. Squeeze the coffee mixture onto the rolls in the form of a spiral. We start from the center of the products and move in a circle to their middle. We send the buns covered with topping to the oven preheated to 180˚C for 15-18 minutes. If the icing begins to quickly set or burn slightly, cover the products with a sheet of kitchen foil.

Our recipe for coffee muffins is ready! Transfer products to a wire rack and cool. Store in an airtight container for no more than two days. To restore the hardness of the coating, place the buns for five minutes in an oven preheated to 160˚C.
Enjoy your meal!