These Papparoti Coffee Buns are about to become your favorite breakfast bread, ever. A popular recipe originating from Malaysia, these are incredibly soft and fluffy buns filled with butter and a crunchy coffee crust on top. I have been getting requests to make them for years, and never understood the hype until I made them myself. They are spectacular - I gobbled up 3 of them while still filming this recipe!
Read the full blog post below for detailed notes, tips, tricks, photos and videos.
WHAT ARE PAPPAROTI COFFEE BUNS?
This is a recipe with a few too many names, so allow me to clarify for you! These coffee buns originated in Malaysia, and were inspired by Mexican "conchas", hence the name "Mexican Coffee Buns" (even though they're not from Mexico). They were popularized by chains like Papparoti and Rotiboy in Malaysia and all over Asia, and are often called "Papparoti" or "Rotiboy".
Essentially, Papparoti / Coffee Buns are slightly sweet, very soft and fluffy buns filled with butter, and are topped off with a signature sweet and crunchy coffee-flavored crust. They are sweet, salty, and coffee-y, and an absolute delight to eat!
VIDEO TUTORIAL
Here's a short video tutorial for how to make Papparoti Coffee Buns I recommend watching:
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PROCESS WITH PHOTOS
The detailed recipe is given in the recipe card at the bottom of this post, but let's quickly go over the process with photos for my visual learners!
First, mix the ingredients for the dough, and knead for 10-15 minutes until a smooth, soft and stretchy dough forms:
Cover the dough and let it rise until it doubles in size:
Divide the dough into 8 pieces:
Roll each piece into a ball, and lightly flatten it out:
Place a cube of cold butter in the middle, and pinch back into a ball, ensuring you tightly seal the edges:
Let the buns rise a second time:
For the coffee crust, first cream together the butter and sugar:
Whisk in the egg and coffee:
Lastly, whisk in the flour and cornstarch:
Pipe the coffee mixture in swirls on top of the buns once they've risen:
Bake & enjoy!
FREQUENTLY ASKED QUESTIONS
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