COFFE BUNS | PAPPAROTI | ROTIBOY
| EGG & EGGLESS
Coffee Buns | Papparoti | Rotiboy – Coffee Buns is also known as Mexican Buns. It’s a popular and famous buns / breads where I’m from. It’s more known as Papparoti and Rotiboy at the cafés which serve these delicious buns. It’s crispy in the outside and soft and buttery in the inside. Although the butter filling is optional, but this makes it more popular among the people here due to its butter and coffee fragrant. The only difference between egg and eggless version lies in the coffee topping. The dough itself is eggless. I hope you’re inspired to make these buns at home, especially during the Covid-19 lockdown period. And one reason why I prefer to make at home is that I want to eat these fresh, right from the oven. Doesn’t the crisp sound good to you? Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
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Buns
(this recipe yields about 10 buns)
320g [2 ½ cup] bread flour
5g [1 ½ tsp] instant dry yeast
1 tsp salt
30g [2 tbsp] sugar
220ml [¾ cup + 3 tbsp] milk, lukewarm
30g [2 tbsp] butter, softened
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Coffee Topping
Egg Version:
1 egg
4g [1 tbsp] coffee powder
15ml [1 tbsp] water
65g [¼ cup + ½ tbsp] butter, softened
75g [¼ cup + 2 tbsp] fine sugar
75g [½ cup + 2 tbsp] plain flour
Eggless Version:
45g [3 tbsp] milk
3ml [½ tbsp] white vinegar
65g [¼ cup + ½ tbsp] butter, softened
75g [¼ cup + 2 tbsp] fine sugar
75g [½ cup + 2 tbsp] plain flour
Instructions:
Bun Recipe
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In a large bowl, add all the dry ingredients. Give them a good mix.
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Make a well, add in the warm milk. Make sure your milk is not cold, but lukewarm. Mix until it comes together as a dough.
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Transfer onto a working top. Spread the softened butter. At this stage the dough will change from very dry to very wet. Do not attempt to add in flour. The amount of butter is to give the dough moisture which will result in soft bread.
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Keep kneading for about 20 minutes until the dough is smooth and soft. Do the test by pulling a bit of dough, if the window pane doesn’t break easily, the dough is good to go.
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Fold in the dough into a ball shape. Place it into a greased large bowl. Cover with cling film and let it sit for about 45-60 minutes, or until the size is doubled.
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Cut about 20 small cube butter, set aside or refrigerate if necessary.
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After 45 min, the dough has doubled its size.
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Divide the dough into 10 pieces. Using a weighing scale is optional. Press out the air and make into a ball shape. Cover with a tea towel, let it rest for about 15 min.
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Wrap in a couple of butter cubes. Make them into ball shape, make sure they are sealed properly. Let it prove for another 30 minutes. While waiting for proceed with the coffee topping.
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Coffee Topping
Egg version:
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Beat the egg.
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In a bowl, cream the butter and sugar until creamy, fluffy and pale.
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Add in the egg little by little. Mix until well combined.
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Add in the coffee. The batter will start to curdle, and that’s normal. Mix it well.
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Sift in the flour. Mix until combined, the batter will come together again.
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Transfer it into a piping bag.
Eggless version:
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In a small cup, mix the milk and vinegar and let it sit for 5 min.
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In a bowl, cream the butter and sugar until creamy, fluffy and pale.
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Add in the milk mixture. Mix until well combined.
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Add in the coffee. The batter will start to curdle, and that’s normal. Mix it well.
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Sift in the flour. Mix until combined, the batter will come together again.
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Transfer it into a piping bag.
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After 30 minutes of proving the dough, pipe the coffee topping on top of the dough buns as shown in the video.
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Bake in preheated oven at 180°C/355°F for 16-18 minutes.
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The buns can be served while it’s hot right from the oven.
STORAGE TIPS:
You may store in airtight container in room temp for 2 days. On the second day, store in airtight container in the fridge. Noticed that once the buns are cooled down, the top crust will be softened. Just leave in room temp for about 15 min. Heat at in the preheated oven for about 3 min at 250°C/480°F (basically full blast), then off the heat completely and leave the buns in the oven for another 10 min. That way you’ll get back the crispy crust and the bun will be softened and not hard.
