Papparoti buns are mildly sweet buns with a thick coffee topping. These are also known as Kopi Roti and Rotiboy buns. Papparoti buns are a variation of the Mexican concha that are immensely popular in Southeast and West Asia and gaining new fans every day. And why not, these are pillowy soft, fluffy, and buttery with a coffee flavor topping and a scintillating aroma.
Rotiboy recipe can be made with any coffee flavor you fancy. Here we are sharing a hazelnut coffee bun recipe that is irresistibly delicious. Our version of Papparoti buns is the perfect breakfast fare and an ideal late-evening snack.
Coffee Bun Recipe- General Instructions
- Knead the dough well so it's smooth and has a springy texture. The dough for the Rotiboy recipe needs to stretch without tearing.
- Use frozen butter cubes for toppings instead of at room temperature.
- While rolling the dough for buns, keep the edges of the dough disc thin and the center thick.
- You can substitute eggs with a commercial egg replacer.
Let's move on to the Papparoti recipe now.
Ingredients for 6 Papparoti Buns
3/4 cup lukewarm milk
1 tablespoon sugar
2 teaspoons instant yeast
220 gm all-purpose flour
1 tablespoon Maida (Refined white flour)
1/2 teaspoon salt
3 tablespoons granulated sugar
1 egg
2-3 tablespoon milk
70 gm of unsalted butter
For the Butter Filling
About 36 gm unsalted butter, cut and shaped into 6 equal balls and then refrigerated.
Ingredients for Hazelnut Coffee Frosting
50 gm butter
1 egg
3 teaspoons of OkCaramel's Hazy Hazelnut instant coffee
10 ml warm water
3/4 cup granulated sugar
1 tablespoon milk powder
1 tablespoon cocoa powder
90 gm all-purpose flour
Instructions for Preparing Buns Pre-topping
- Pour lukewarm milk, 1 tablespoon of sugar, and instant yeast into a jug and mix well.
- Then cover it and let the yeast activate for about 10 minutes.
- In a medium bowl pour all-purpose flour, and Maida along with granulated sugar and mix well.
- Next add egg, then pour the milk and yeast mixture and knead for around 10 minutes till dough forms.
- Then add 70 gm unsalted butter and knead again.
- Stop when the dough gains a shiny, elastic, and springy texture.
Stretch the dough to test that it does not tear and is nearly transparent.
- Cover the dough, and place it in a warm place for 1 hour.
Instructions for Coffee Topping
- In a bowl, add 50 gm butter along with granulated sugar.
- Whisk it till it gains a fluffy texture, then add an egg.
- Prepare a concoction of OkCaramel Hazy Hazelnut coffee and cocoa powder in warm water and add it to the mixture.
- Whisk until it is subsumed well in the mixture.
- Then add dry milk powder along with 90 gm of all-purpose flour.
- Whisk the mixture well again.
- Then put the topping in a piping bag and refrigerate for about 30 minutes.
Instructions for Making Papparoti Buns
- Divide the dough into 6 equal parts and roll them into disc shapes.
- Wrap these discs around 6 gm each of frozen butter cubes and give them a roll shape.
- Place these rolls into a baking tray and allow them to proof between 30 minutes to an hour till they are nearly double in size.
- Now put the coffee topping in a spiral shape around the buns.
- Preheat your oven to 175 degrees C and bake for 18 minutes till their top turns golden brown.
- Serve Papparoti buns after 8-10 minutes with a cup of OkCaramel Hazy Hazelnut coffee.