Description
The most incredible soft and fluffy buns filled with butter and topped with a sweet and crunchy coffee crust
Ingredients
Buns:
- 2/3 cup whole milk (160g), warm (~110F)
- 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)
- For filling the buns: 1/2 cup salted or unsalted butter, cold and cut into 8 equal cubes (113g)
Coffee crust:
- 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
- To make the buns, stir together the warm milk, sugar, yeast, flour, egg, salt, and 1/4 cup softened butter
- Use a large bowl to stir together the ingredients until they form a shaggy dough
- Turn out onto a clean surface, and knead with a push-pull motion using your palms for 15 minutes. The dough will be sticky at first, but will become smooth and stretchy with time, so do not add more flour. You know the dough is done kneading when it passes the window-pane test (stretch a piece of dough slowly between your fingers until it becomes almost paper thin without ripping)
- You can also knead the dough using the hook attachment of your stand mixer for ~10-12 minutes
- Transfer the dough to a large clean bowl sprayed with a little oil. Cover with cling wrap and place in a warm, humid spot to let the dough rise until it at least doubles in size. This typically takes around 90 minutes
- Once risen, punch the dough and turn it out onto a clean surface. Divide it into 8 equal pieces
-
Roll each piece into a tight, smooth ball
- Using a small amount of flour, flatten each ball into a disc, about 3.5" in diameter
- Place 1 cube of cold butter in the middle, and then pinch the dough back into a ball so the butter is in the middle of it. Make sure there are no cracks or openings that the butter can leak out of, and try your best to get the butter in the middle of the ball
- Place the shaped buns in a large baking sheet with parchment paper, leaving at least 3" of space between each bun
- Let the buns rise a second time in a warm spot until they are puffed up. This usually takes 30-45 minutes
- In the meanwhile, prepare the coffee crust. First, whisk together the butter and sugar until the look fluffy and light in color. Add the egg and coffee (mixed in water), and whisk again. Then sift in the flour and cornstarch, and whisk until just combined
- Transfer the coffee crust mixture to a piping bag and make a small opening in it
- In the last 20 minutes of the second rise, pre-heat your oven to 350F (conventional)
- Once the rolls have risen again, carefully pipe the coffee crust topping onto each bun, starting from the top and tightly swirling around until you get to the widest part of the bun. You want a generous amount of topping on each bun!
- Bake the buns for ~18-20 minutes until they have a light golden, crispy crust on top and are cooked through
- Let the buns cool down for 15-20 minutes
- Serve & enjoy!
Video Tutorial:
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Notes
- Store the papparoti coffee buns in an airtight container at room temperature for 2-3 days, and reheat in the oven before enjoying
- Prep Time: 60 min
- Cook Time: 20 min
- Category: Bread
- Cuisine: Malaysian