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International Recipe : Butterscotch Mexican Bun



  • 200g butter, softened
  • ½ tsp vanilla flavoring
  • 70g brown sugar


  • 200g butter, softened
  • 160g icing sugar, sifted
  • 3 Grade A eggs, lightly beaten
  • 1 tsp vanilla flavoring
  • 200g low protein flour, sifted
  • Chocolate chips/almond flakes, optional


  1. To prepare the filling, beat butter in electric mixer with paddle attachment on medium speed for three minutes. Mix in vanilla essence and brown sugar. Refrigerate until mixture is firm.
  2. Divide mixture into 20g portions. Shape each portion into a ball. Keep refrigerate until ready to use.
  3. To make the topping, beat butter and icing sugar in electric mixer with paddle attachment on medium speed for five minutes until light and fluffy.
  4. Gradually mix in eggs. Add the vanilla flavoring and sift flour into the mixture; mix on low speed until combined. Keep refrigerated until ready to use.
  5. Place a ball of filling in the centre of a piece of dough (basic recipe). Gather up the sides and pinch edges to seal the bun. Repeat with remaining portions of dough.
  6. Place buns 8 cm apart on a baking tray. Cover the buns and leave to rise for 45 minutes.
  7. Pipe topping onto buns in a spiral starting from the centre.
  8. Sprinkle chocolate chips of almond flakes on the topping.
  9. Bake in preheated oven at 200 degrees C for 12 minutes or until buns are browned.

Note: For a coffee and cinnamon flavored topping, substitute the vanilla flavoring with coffee flavoring or 2 tbsp instant coffee powder dissolved in 1 tbsp hot water and a pinch of ground cinnamon. For an orange flavored topping, substitute vanilla with orange flavoring.

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Last Modified: 11/28/11.