Mexico buns (mini)

(makes around 15 buns)

Ingredients for Sweet Dough:
(A) Combine together in a mixer:
350g bread flour
70g castor sugar

Pinch of salt

3/4 tsp of instant yeast

(B) Mix together:
1 egg
150 ml milk
10ml evaporated milk

(C)
60g butter

Ingredients for Mexico Topping:
60g butter
50g sugar
Pinch of salt
1 egg
85g plain flour
1/2 tsp vanilla essence

1) To make the sweet buns: Pour (B) gradually into (A) and knead for 10 minutes using a mixer.  Add in butter and continue to knead for around 5 minutes or till dough is smooth.  Cover and let the dough rest in the mixer for 45 minutes, or till doubled in size.

2) Gently knead the dough to punch out air.  Divide dough into 50g portions, shape them into balls and place them into small foil dishes.   Cover and let the dough balls rest for another 45 minutes, or till doubled in size.

3) Prepare the mexico topping:  Cream butter, sugar and salt till well blended.  Add in egg and cream till smooth.  Add the plain flour and mix till well combined.  Transfer mixture into piping bag.

4) Pipe the Mexico topping on the dough in a swirl mode.

5) Bake in preheated oven of 180C for around 15 minutes.