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Papparoti Coffee Buns

Course Breakfast, Snack
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.