If you have a soft spot for pastries that bring a perfect blend of fluffy bread and a subtly sweet coffee-infused crust, then the Papparoti (Coffee Buns) Recipe is absolutely going to steal your heart. These iconic Malaysian coffee buns boast a crispy, buttery coffee-flavored topping that cracks delightfully when you bite in, revealing an irresistibly soft and airy interior. The combination of rich coffee aroma and tender dough makes these buns incredibly addictive, perfect for breakfast, a snack, or pairing with your favorite cup of coffee.
Ingredients You’ll Need
Ingredients You’ll Need
Don’t let the list fool you — the ingredients for this Papparoti (Coffee Buns) Recipe are straightforward but carefully chosen to build layers of flavor and texture. Each one plays a starring role from luscious butter to fresh eggs, ensuring your buns turn out just right every time.
- Whole milk (2/3 cup, warm at ~110F): Warms the dough for optimal yeast activation without killing it.
- Sugar (1/4 cup): Adds sweetness to the dough and helps the yeast bloom beautifully.
- Active dry yeast (2 teaspoons): The magical agent that makes your buns rise and become fluffy inside.
- All purpose flour (2 1/2 cups + 1/2 cup for crust): The base of your dough and crust, providing structure and tenderness.
- Large egg (2): Adds richness and helps bind the dough and crust for that perfect chew.
- Salt (1 teaspoon): Balances flavors and enhances the dough’s taste.
- Unsalted butter (1/4 cup softened + 1/2 cup cold for filling + 5 tbsp for crust): The secret to buttery softness inside and the crispy, flavorful coffee crust on top.
- Instant coffee (2 teaspoons) mixed with 2 teaspoons water: Brings the unmistakable coffee flavor that defines these buns.
- Cornstarch (1 tablespoon): Ensures the coffee crust stays light and crisp, not dense.
How to Make Papparoti (Coffee Buns) Recipe
Step 1: Prepare the Dough
Start by combining warm milk, sugar, yeast, flour, egg, salt, and softened butter in a large bowl. Mix until the ingredients come together into a shaggy dough — it looks rough now, but your hard work is just beginning!
Step 2: Knead to Perfection
Turn your dough onto a clean surface and knead with a push-pull motion for about 15 minutes. It will start sticky but soon become smooth and stretchy. Don’t add extra flour! The goal is to reach the windowpane test, where the dough stretches thinly without tearing.
Step 3: First Rise
Lightly oil a large bowl and place your dough inside. Cover it with cling wrap and set it somewhere warm and humid. Within about 90 minutes, your dough should have at least doubled in size — a true sign it’s ready for the next steps.
Step 4: Shape and Fill the Buns
Punch the dough down and divide into 8 equal pieces. Roll each piece into a smooth ball, then flatten to about 3.5 inches in diameter. Add a cube of cold butter in the center and gently mold the dough around it, sealing the butter completely inside. This luscious filling will create pockets of rich buttery flavor in each bite.
Step 5: Second Rise
Arrange the shaped buns on a parchment-lined baking sheet with enough space between them. Let them rise again in a warm spot for 30-45 minutes until puffed up and ready for their crowning glory.
Step 6: Prepare the Coffee Crust Topping
Whisk butter and sugar until light and fluffy. Add egg and coffee mixture, then sift in flour and cornstarch. Whisk until combined, then transfer this fragrant paste into a piping bag, ready to be spread generously on each bun.
Step 7: Apply Topping and Bake
Thirty minutes before baking, preheat your oven to 350°F. During the last 20 minutes of the second rise, pipe the coffee crust topping on each bun in tight spirals from top to widest edge. Bake for 18-20 minutes until the crust turns a gorgeous light golden and crispy.
Step 8: Cool and Enjoy!
Let the buns cool for 15-20 minutes — patience pays off here — before digging into the warm, crackling crust and the pillowy soft center.
How to Serve Papparoti (Coffee Buns) Recipe
Garnishes
A simple dusting of powdered sugar or a gentle brushing of melted butter can elevate the buns further. For a playful twist, sprinkle finely chopped nuts like almonds or hazelnuts on top of the crust before baking to add a nutty crunch that contrasts beautifully with the soft interior.
Side Dishes
Papparoti (Coffee Buns) are absolutely delightful on their own, but they shine when paired with creamy beverages like a frothy cappuccino, a chai latte, or even a glass of cold milk. For a heartier snack, pair them with a small bowl of vanilla bean ice cream or fresh fruit salad for a perfect balance of indulgence and freshness.
Creative Ways to Present
Want to impress your guests? Serve these buns on a rustic wooden board with small dishes of honey, fruit preserves, or whipped cream on the side. You can also wrap each bun individually in parchment paper and tie it with twine for a charming homemade gift or picnic treat that’s as gorgeous as it is tasty.
Make Ahead and Storage
Storing Leftovers
Leftover Papparoti (Coffee Buns) keep beautifully when stored in an airtight container at room temperature for up to two days. The crust will soften slightly but the buns remain soft and flavorful — perfect for a quick snack or breakfast treat.
Freezing
To freeze, wrap each bun tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to a month without losing their delightful texture. When ready to enjoy, thaw them overnight in the fridge or at room temperature for a few hours.
Reheating
Warm your buns in a preheated oven at 300°F for 5-7 minutes to revive the crispiness of the coffee crust. Alternatively, a quick zap in the microwave for 15 seconds softens the bread perfectly, though the crust won’t be as crunchy. Either way, reheated Papparoti tastes just as heavenly!
FAQs
Can I use instant coffee powder instead of brewed coffee for the crust?
Yes! The recipe actually calls for instant coffee mixed with water to get that intense coffee flavor without adding any extra liquid, which helps keep the crust from becoming soggy.
Is it okay to substitute whole milk with another type of milk?
Whole milk gives the dough richness and softness, but you can use 2% or even plant-based milk alternatives. Just make sure it’s warm and unsweetened to avoid affecting the dough’s rise.
What if I don’t have cornstarch for the crust?
Cornstarch helps keep the crust light and crispy, but if you’re out, you can replace it with a tablespoon of extra flour. The crust might be a tiny bit less tender, but still delicious.
Can I make the dough in a stand mixer?
Absolutely! Using a dough hook attachment for 10-12 minutes is a great shortcut to get the dough perfectly kneaded without tiring your hands.
How do I know when the dough has risen enough?
It should at least double in size and look puffy and soft. To check, gently press a finger into the dough; if the indentation springs back slowly, it’s ready for the next step.
Final Thoughts
Now that you have the Papparoti (Coffee Buns) Recipe in your hands, you’re all set to bring a little bit of bakery magic into your kitchen. These buns are pure joy with their crackling coffee crust and buttery, fluffy core. I promise once you taste one, you’ll be hooked—you’ll want to make them again and again and share them with everyone you love!
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Papparoti (Coffee Buns) Recipe
- Total Time: 2 hours 15 minutes
- Yield: 8 buns 1x
Description
Papparoti Coffee Buns are soft, buttery buns with a unique crispy coffee-flavored crust that adds a delightful texture and aroma. Originating from Malaysia, this recipe combines a tender yeast dough filled with cold butter cubes and topped with a luscious coffee butter crust, perfect for breakfast or an indulgent snack.
Ingredients
Dough
- 2/3 cup whole milk (160g), warm (~110°F)
- 1/4 cup sugar (55g)
- 2 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour (325g)
- 1 large egg
- 1 teaspoon salt
- 1/4 cup unsalted butter, softened (60g)
Filling
- 1/2 cup salted or unsalted butter, cold and cut into 8 equal cubes (113g)
Coffee Crust Topping
- 5 tbsp butter (70g)
- 1/4 cup sugar (55g)
- 1 large egg
- 2 tsp instant coffee mixed in 2 tsp water
- 1/2 cup all-purpose flour (65g)
- 1 tbsp cornstarch
Instructions
- Make the dough: In a large bowl, combine warm milk, sugar, active dry yeast, flour, egg, salt, and softened butter. Stir until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a clean surface and knead for 15 minutes using a push-pull motion with your palms. Initially sticky, the dough becomes smooth and stretchy; do not add extra flour. Alternatively, knead with a stand mixer with a dough hook for 10-12 minutes. The dough is ready when it passes the window-pane test.
- First rise: Transfer the dough to a large oiled bowl, cover with cling wrap, and place in a warm, humid spot. Let it rise until doubled in size, approximately 90 minutes.
- Shape the buns: Punch down the risen dough, turn it out onto a clean surface, and divide into 8 equal portions. Roll each into a smooth ball, then flatten into a 3.5-inch disc dusted lightly with flour.
- Fill with butter: Place one cold butter cube in the center of each disc, then pinch the dough tightly around it forming a sealed ball. Ensure there are no openings for butter to leak out.
- Second rise: Place buns on a parchment-lined baking sheet with 3 inches of space between them. Cover and let rise in a warm place until puffy, about 30-45 minutes.
- Prepare coffee crust: While buns rise, beat butter and sugar together until fluffy and pale. Add egg and coffee mixture and whisk again. Sift in flour and cornstarch, then mix until just combined. Transfer this mixture into a piping bag with a small opening.
- Preheat oven: About 20 minutes before baking, preheat the oven to 350°F (conventional).
- Pipe topping on buns: After the second rise, pipe the coffee crust topping onto each bun starting from the top and spiraling out to cover the widest part generously.
- Bake: Bake buns for 18-20 minutes until the crust is lightly golden and crisp, and the buns are cooked through.
- Cool and serve: Allow buns to cool on a rack for 15-20 minutes before serving. Enjoy these warm, coffee-flavored delights!
Notes
- Ensure the butter cubes inside the buns are cold to prevent them from melting prematurely during proofing.
- Kneading sufficiently is crucial to develop gluten for a soft and airy texture.
- The window-pane test helps confirm proper gluten development in dough.
- Use instant coffee dissolved in water for the coffee crust to ensure smooth mixing.
- Do not open the oven frequently while baking to preserve the crust’s texture.
- Store leftover buns in an airtight container and reheat gently before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Malaysian
