These Papparoti Coffee Buns are about to become your favorite breakfast treat. Originating from Malaysia, these buns are incredibly soft and fluffy, filled with butter, and topped with a crunchy coffee crust. After making them, I finally understood the hype—they are spectacular! I couldn’t resist eating three while filming this recipe!
These coffee buns have many names. They started in Malaysia but were inspired by Mexican “conchas,” hence the name “Mexican Coffee Buns.” They became popular through chains like Papparoti and Rotiboy in Malaysia and across Asia, often called “Papparoti” or “Rotiboy.”
Papparoti/coffee buns are slightly sweet, very soft, and fluffy, filled with butter, and topped with a sweet and crunchy coffee-flavored crust. They’re sweet, salty, coffee-flavored, and an absolute delight to eat!
Papparoti Coffee Buns
Ingredients
**Buns:**
- ⅔ cup whole milk warm, about 110°F
- ¼ cup sugar
- 2 teaspoons active dry yeast
- 2 ½ cups all-purpose flour
- 1 large egg
- 1 teaspoon salt
- ¼ cup unsalted butter softened
- For filling: ½ cup salted or unsalted butter cold, cut into 8 equal cubes
**Coffee crust:**
- 5 tbsp butter
- ¼ cup sugar
- 1 large egg
- 2 tsp instant coffee mixed in 2 teaspoons water
- ½ cup all-purpose flour
- 1 tbsp cornstarch
Instructions
**Make the Buns:**
- – Mix the warm milk, sugar, yeast, flour, egg, salt, and ¼ cup softened butter in a large bowl until a shaggy dough forms.
- – Turn the dough onto a clean surface and knead for 15 minutes. The dough will be sticky at first but will become smooth and stretchy. Do not add more flour.
- – Alternatively, use a stand mixer with a hook attachment and knead for 10-12 minutes.
- – Transfer the dough to an oiled bowl, cover with cling wrap, and let it rise in a warm spot until it doubles in size (about 90 minutes).
**Shape the Buns:**
- – Punch down the risen dough and divide it into 8 equal pieces.
- – Roll each piece into a tight, smooth ball.
- – Flatten each ball into a disc (about 3.5 inches in diameter), place a cube of cold butter in the middle, and pinch the dough into a ball, ensuring the butter is well-sealed inside.
- – Place the buns on a baking sheet lined with parchment paper, leaving at least 3 inches between each bun.
- – Let the buns rise again for 30-45 minutes until puffed up.
**Prepare the Coffee Crust:**
- – Whisk together the butter and sugar until light and fluffy. Add the egg and coffee mixture, and whisk again.
- – Sift in the flour and cornstarch, then whisk until just combined.
- – Transfer the mixture to a piping bag with a small opening.
**Bake the Buns:**
- – Preheat the oven to 350°F during the last 20 minutes of the second rise.
- – Pipe the coffee crust onto each bun, starting from the top and swirling outward.
- – Bake for 18-20 minutes until the crust is light golden and crispy.
- – Let the buns cool for 15-20 minutes before serving.