Papparoti Coffee Buns Recipe
These Papparoti coffee buns are famous for their crisp coffee-flavored shell and soft, buttery interior. This step-by-step guide (with a video tutorial!) will help you make these delicious Malaysian-inspired coffee buns at home. Plus, I’ll share pro tips to get that bakery-perfect texture!
Why You’ll Love This Recipe
✔️ Crispy on the outside, fluffy on the inside – The contrast is irresistible!
✔️ Perfectly balanced sweetness – Just the right amount of coffee and sugar.
✔️ Better than store-bought – Freshly baked Papparoti is unbeatable!
What is Papparoti?
Papparoti, also known as Mexican coffee buns, originated in Malaysia and quickly gained popularity worldwide. These buns feature a soft, airy dough filled with salted butter and topped with a thin, crunchy coffee-flavored crust. When baked, the coffee topping melts and crisps up beautifully.
Step-by-Step Instructions
1. Making the Bun Dough
In a bowl, whisk the egg and vanilla together.
In another bowl, mix warm milk, yeast, and sugar. Stir well.
Add flour and the egg mixture to the yeast mixture. Stir with a whisk or spatula.
Add salt and knead the dough. If sticky, keep kneading for about 3 minutes.
Flatten the dough slightly, then add butter. Knead for 5-6 minutes until the dough is smooth and elastic. A stand mixer makes this step easier!
Cover the dough and let it proof for 1.5 to 2 hours until doubled in size.
Punch down the dough, knead for 30 seconds, and divide into 8 equal balls (60g each).
Flatten each dough ball, place a cube of frozen butter in the center, and seal it tightly. Roll it gently into a smooth ball.
Place on a baking sheet, cover, and let proof for 30-50 minutes.
2. Preparing the Coffee Topping
Dissolve coffee granules in warm water; set aside.
In a bowl, beat butter and sugar until smooth.
Add egg white and mix well. Pour in the coffee mixture and beat until combined.
Stir in the flour gently.
Transfer the topping to a piping bag and refrigerate for 7-15 minutes.
3. Assembling & Baking
Preheat oven to 180°C (350°F).
Cut the tip of the piping bag and pipe a spiral layer of coffee topping over each proofed bun, starting from the top center. Avoid touching the parchment paper.
Bake for 15-17 minutes until golden brown and crisp.
Let cool slightly and enjoy warm!
Pro Tips for Perfect Papparoti Buns
✅ Use frozen butter – This prevents the butter from melting into the dough during proofing and baking.
✅ Don’t skip the second proofing – This ensures the buns turn out soft and fluffy.
✅ Pipe the topping just before baking – Keeps the crust crisp.
✅ Use high-quality coffee – A strong coffee enhances the flavor of the topping. Some instant coffee brands won’t have a strong taste and aroma, which will take away from the signature smell of Papparoti.
Serving Ideas
Papparoti coffee buns are best served warm with: ☕ Hot coffee or tea – A match made in heaven!
🥛 Cold milk – The creamy contrast is amazing.
🍫 Chocolate drizzle – Adds extra indulgence.
🍓 Fresh berries – Balances the richness.
Storage & Reheating
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat in an oven at 150°C (300°F) for 5 minutes to restore crispiness.
FAQs
1. Can I make Papparoti without coffee?
Yes! Substitute cocoa powder for a chocolate version or cinnamon for a spiced twist.
2. Can I use instant yeast instead of active dry yeast?
Yes, but reduce the proofing time by about 10-15 minutes.
3. How do I prevent my topping from melting off?
Chilling the topping before piping helps it stay firm while baking.
4. Can I freeze the dough?
Yes! Shape the dough balls, freeze, then thaw and proof before baking.
5. Why is my bun dense?
Over-kneading or insufficient proofing can cause dense buns. Let the dough rise fully!
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⭐PLEASE RATE AND REVIEW
If you have tried this Papparoti Coffee Bun recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Papparoti Roti Boy
Ingredients
For the bun dough:
- 2 cups all-purpose flour minus 1 tablespoon
- 1 ½ teaspoons yeast
- 1 ½ tablespoons sugar
- 1 large egg at room temperature
- ½ cup warm milk
- ¼ teaspoon salt
- 2 ½ tablespoons unsalted butter soft and not melted
- 1 teaspoon vanilla extract
For the coffee topping:
- ½ tablespoon coffee granules
- ½ tablespoon warm water
- 2 tablespoons unsalted butter soft, not melted
- 1 large egg white
- 1 ½ tablespoons sugar
- ¼ cup + 1 tablespoon all-purpose flour
For the Filling:
- 8 frozen salted butter cubes 9 to 10 grams each
Instructions
Making the bun dough:
- Start by beating the egg with the vanilla until they’re nicely mixed together.
- In another bowl, combine the warm milk, yeast, and sugar, mixing well. Next, stir in the flour and then the egg mixture, using a whisk or spatula to combine.
- Add the salt and continue to mix the dough. You’ll want to place the dough on a working surface; the dough might be a bit wet but work it by kneading for about three minutes.
- Gently spread the dough out with your hands, then add the buttery goodness on top. Keep kneading! If the texture feels a little strange, don’t worry—just keep slapping the dough onto the surface and gathering it back up, repeating for about 5 to 6 minutes. A stand mixer can be your handy helper here too!
- Your dough should now feel smooth and not stick to your hands when pressed gently. Place it in a large bowl, covering it well so it can be proof. Let it rise for 1.5 to 2 hours, depending on how chilly or toasty your kitchen is.
- Once it has doubled in size, gently press it down and knead for another 30 seconds. Divide it into 8 balls, each weighing 60 grams.
- Take each ball and fill it with a cube of frozen salted butter, then seal it up again. Roll the balls gently between your palms to form them, and place them on a baking sheet lined with parchment paper.
- Cover those lovely balls and let them proof for about 30 to 50 minutes.
Making the coffee topping:
- In a small bowl, mix the coffee granules with warm water and set it aside.
- In a separate medium bowl, cream the butter and sugar together until mixed. Next, add the egg white and keep mixing, then incorporate that coffee mixture and beat until everything is combined.
- Finally, stir in the flour until just combined. Transfer this mixture to a piping bag and pop it in the fridge for 7 to 15 minutes to chill out a bit.
- When you’re ready, Cut the tip of the piping bag then swirl the coffee topping beautifully over your proofed buns, making sure to stop at the middle to keep the goodness from touching the parchment paper while baking.
- Bake the Papparoti in a preheated oven at 180°C (350°F), for about 15 to 17 minutes.
- Serve them warm alongside your favorite drink for a delightful treat!
Video
Notes
- Papparoti is usually filled with salted butter, but you can also use unsalted butter, Nutella, jam, or leave it plain.
- I typically use 9 grams of butter for the filling but feel free to add more.
- For a melt-in-your-mouth, cotton-like bun, keep the dough soft.
- Always refrigerate the coffee topping before use for better results, and avoid covering more than half the bun to prevent burning.
- You can knead the dough at night and refrigerate it to use in the morning for fresh buns. To enhance the coffee aroma, use high-quality coffee in the topping.
