Who could resist the adorable appearance and rich aroma of bear coffee buns? Also known as “roti coffee” or “Mexican coffee buns,” these soft, fluffy rolls hide a buttery surprise inside and come topped with a crispy coffee-flavored shell. By shaping them into bears, you not only create a treat that delights the palate but also brings joy to everyone who sees it. Whether you’re a seasoned baker or a curious beginner, this guide will take you through each step to bake your own bear coffee buns from scratch.

Ingredients You’ll Need

To ensure the perfect texture and flavor, precise measurements are essential. Here’s a comprehensive list of what you’ll need, broken down by components.

For the Bread Dough (Makes 8 buns):

300g bread flour (2½ cups)
40g granulated sugar (3 tbsp)
5g salt (1 tsp)
5g instant yeast (1½ tsp)
180ml warm milk (¾ cup, around 38°C/100°F)
1 large egg (room temperature)
30g unsalted butter (2 tbsp), softened

For the Butter Filling:

60g unsalted butter (¼ cup), cold and cubed
1 tbsp granulated sugar (optional, for a sweeter core)

For the Coffee Topping:

100g unsalted butter (7 tbsp), softened
80g powdered sugar (⅔ cup)
1 large egg
2 tbsp milk
1 tbsp instant coffee granules (adjust to taste)
100g all-purpose flour (¾ cup)

For Decoration (Bear Faces):

50g dark chocolate or chocolate chips (for facial details)
16 chocolate chips or black sesame seeds (for eyes)

Step-by-Step Instructions

Step 1: Make the Dough

Activate the yeast: In a small bowl, dissolve yeast in warm milk. Let it sit for 5–10 minutes until foamy.
Combine dry ingredients: In a large mixing bowl, mix bread flour, sugar, and salt.
Add wet ingredients: Add the egg and yeast mixture to the flour. Mix until a dough begins to form.
Knead the dough: Knead by hand for 10 minutes or use a stand mixer with a dough hook for 5–7 minutes. The dough should be soft and elastic.
Incorporate butter: Add softened butter and knead again until fully absorbed, about 8–10 minutes more. The dough will become smooth and slightly tacky.
First rise: Shape the dough into a ball, place it in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1–1½ hours until doubled in size.

Step 2: Prepare the Filling

Portion the butter: Cut the cold butter into 8 equal cubes. For a touch of sweetness, roll them in granulated sugar.
Chill: Keep them refrigerated until ready to use. This helps them hold shape when stuffed into the dough.

Step 3: Make the Coffee Topping

Dissolve coffee: Stir instant coffee into the milk until fully dissolved. Let cool slightly.
Cream butter and sugar: In a medium bowl, beat softened butter and powdered sugar until light and fluffy.
Add egg and coffee milk: Gradually beat in the egg, followed by the coffee mixture.
Fold in flour: Sift the flour over the mixture and gently fold until smooth. Transfer to a piping bag fitted with a round tip. Set aside.

Step 4: Shape the Bear Buns

Punch down the dough: Once risen, deflate the dough and divide it into 8 equal portions.
Stuff with butter: Flatten each dough ball and wrap it around a cube of butter. Pinch edges to seal completely and shape into a smooth ball.
Form bear ears: Take a small pinch of dough from each ball (or use reserved dough) and form two small spheres. Attach them to the top of each dough ball as ears. Use a dab of water if needed to help them stick.
Second rise: Arrange buns on a parchment-lined baking tray. Cover loosely and let rise for 30–40 minutes until puffy.

Step 5: Pipe the Topping

Preheat oven: Heat your oven to 180°C (350°F).
Pipe the topping: Carefully pipe the coffee topping in a spiral motion on top of the bun, avoiding the ears. The topping will melt and spread as it bakes, so don’t over-pipe.
Bake: Bake for 15–18 minutes or until golden brown and the topping is crisp.

Step 6: Decorate the Faces

Melt the chocolate: While buns cool, melt the chocolate using a double boiler or microwave in 20-second intervals.
Draw faces: Use a toothpick or piping bag to draw eyes, nose, and mouth. Add chocolate chips or sesame seeds for eyes.
Cool and set: Let the decorations set before serving.

Tips for Perfecting Bear Coffee Buns

Use bread flour: This ensures a chewy, structured bun that can support the filling and topping.
Keep ingredients at room temperature, especially eggs and butter for the topping, to ensure smooth mixing.
Don’t overproof: Watch the dough carefully during the second rise. Overproofing can cause the buns to collapse.
Seal buns well: Ensure the butter is completely sealed inside the dough to prevent leakage.
Cool before decorating: Decorating on warm buns will melt the chocolate details.

Variations

Once you master the classic version, get creative with these variations:

Mocha Buns: Add 1 tsp cocoa powder to the coffee topping for a mocha twist.
Matcha Bears: Replace coffee in the topping with 1 tbsp matcha powder.
Nutella Center: Swap the butter filling for frozen Nutella or chocolate ganache for a gooey surprise.
Stuffed Ears: Add a tiny amount of jam or chocolate into the “ears” for extra flair.

Conservation and Storage

Bear coffee buns are best enjoyed fresh, but here’s how to keep them delicious:

At room temperature: Store in an airtight container for up to 2 days. The topping may lose crispness, but the flavor remains rich.
Reheat: Warm buns in an oven at 150°C (300°F) for 5 minutes to revive the crisp topping.
Freeze: Once cooled, wrap each bun in plastic wrap and store in a ziplock bag. They freeze well for up to 1 month. Thaw at room temperature and reheat before serving.

Avoid refrigerating them, as this can dry out the bread.

Serving Suggestions

Bear coffee buns make a charming centerpiece or a cozy snack:

With coffee or tea: Serve alongside a latte, cappuccino, or even a milk tea.
Breakfast treat: Enjoy warm with a pat of extra butter and a sprinkle of cinnamon.
Party favor: Wrap individually and offer them at birthdays or baby showers.
Kids’ lunchbox surprise: Their playful shape and sweet aroma make them a hit with children.

For added flair, dust with powdered sugar or pair with a scoop of vanilla ice cream for dessert.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?
Yes, but the texture will be slightly softer and less chewy. For best results, stick with bread flour.

What if I don’t like coffee?
You can replace the coffee in the topping with milk and vanilla or matcha powder for a different flavor.

Why did my topping melt off?
If the topping was piped too early (before the second proofing finished), or if it was too warm, it can melt and slide. Pipe just before baking for best results.

Can I make the dough ahead of time?
Yes! After the first rise, punch down the dough and refrigerate it overnight. Let it come to room temperature before shaping.

How do I make the buns even cuter?
Use white chocolate or pink icing to add blush, bows, or heart-shaped noses. Let your creativity run wild!

Conclusion

Bear coffee buns combine the comforting richness of buttery bread, the intoxicating scent of coffee, and a touch of whimsy with their bear-shaped charm. This recipe allows for personalization—whether through fillings, toppings, or decorations—so you can make them your own. With a little patience and a playful spirit, you’ll create a bakery-quality treat that not only tastes incredible but also brings smiles to faces young and old.

How to Make Bear Coffee Buns: A Delightful and Aromatic Treat

Author: Melanie
Total Time: 2 hours 20 minutes
Yield: 8 bear coffee buns 1x
Diet: Vegetarian

Print Recipe

Description

These Bear Coffee Buns are a charming twist on the classic Mexican coffee bun, featuring a soft and fluffy bread base filled with melty butter and topped with a crisp, aromatic coffee crust. Shaped into cute bear faces, they’re as delightful to look at as they are to eat—perfect for kids’ snacks, brunch tables, or cozy coffee breaks. This recipe is beginner-friendly and customizable, making it a fun baking project for any home cook looking to create bakery-style treats with personality and flavor.

Ingredients

Scale

🥖 For the Bread Dough (Makes 8 buns)

300g bread flour (2½ cups)

40g granulated sugar (3 tbsp)

5g salt (1 tsp)

5g instant yeast (1½ tsp)

180ml warm milk (¾ cup, ~100°F/38°C)

1 large egg (room temperature)

30g unsalted butter (2 tbsp), softened

🧈 For the Butter Filling

60g unsalted butter (¼ cup), cold and cut into 8 cubes

1 tbsp granulated sugar (optional, for sweet core)

☕ For the Coffee Topping

100g unsalted butter (7 tbsp), softened

80g powdered sugar (⅔ cup)

1 large egg

2 tbsp milk

1 tbsp instant coffee granules

100g all-purpose flour (¾ cup)

🐻 For Decoration (Bear Faces)

50g dark chocolate or chocolate chips (melted, for drawing)

16 chocolate chips or black sesame seeds (for eyes)

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Instructions

In a small bowl, dissolve instant yeast in warm milk. Let it sit for 5–10 minutes until frothy.

In a large mixing bowl, combine bread flour, sugar, and salt.

Add the egg and yeast-milk mixture to the dry ingredients. Mix until a rough dough forms.

Knead by hand for 10 minutes or in a stand mixer with a dough hook for 5–7 minutes.

Add softened butter and knead again until fully incorporated and the dough becomes smooth and elastic (another 8–10 minutes).

Form into a ball, place in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place until doubled in size (about 1 to 1½ hours).

Prep Time: 2 hours
Cook Time: 18 minutes
Category: Bread, Dessert
Method: Baking
Cuisine: Asian Fusion, Malaysian

Nutrition

Serving Size: 1 bun (of 8)
Calories: 325 kcal
Sugar: 10g
Sodium: 220mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 70mg