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
Scale
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
