Papparoti Coffee Buns
Servings 8 large 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.
Notes
Store the Papparoti coffee buns in an airtight container at room temperature for 2-3 days and reheat in the oven before enjoying.