Description
Easy Papparoti, also known as Mexican Coffee Buns, are soft, buttery breakfast or snack rolls topped with a crackly coffee-flavored crust. This recipe features a tender yeast dough filled with cold butter cubes and topped with a luscious coffee butter topping that creates a delightful contrast between soft interior and crispy coffee crust. Perfect for coffee lovers and those who crave a sweet, aromatic treat.
Ingredients
Scale
For the Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup warm milk (110°F)
- 2 tablespoons sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 large egg
- 1/4 cup unsalted butter, softened
For the Filling:
- 6 small cubes (about 1/2 tablespoon each) cold unsalted butter
For the Coffee Topping:
- 1/4 cup unsalted butter, softened
- 1/3 cup powdered sugar
- 1 egg
- 1/2 cup all-purpose flour
- 1 tablespoon instant coffee dissolved in 1 tablespoon hot water
- 1/4 teaspoon vanilla extract
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk, sugar, and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating the yeast is active and ready for use.
- Make the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Pour in the yeast mixture, then add the egg and softened butter. Mix and knead the dough for 8–10 minutes by hand or using a dough hook until it becomes smooth and elastic.
- First Rise: Cover the dough with a clean towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Prepare the Coffee Topping: While the dough rises, beat together the softened butter and powdered sugar until fluffy. Beat in the egg, then add the dissolved instant coffee, vanilla extract, and flour, mixing to form a smooth topping batter. Transfer this coffee topping mixture to a piping bag and refrigerate until ready to use.
- Shape the Buns: After the dough has risen, punch it down and divide it into 6 equal pieces. Flatten each piece into a disk and place a small cube of cold unsalted butter in the center. Wrap the dough around the butter and seal it tightly to form a smooth ball, ensuring the butter is fully enclosed.
- Second Rise: Place the dough balls seam side down onto a baking sheet lined with parchment paper. Cover and let them rise again for 30–40 minutes until puffy.
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the buns.
- Apply Coffee Topping: Using the piping bag, pipe the coffee topping in a spiral pattern over each bun, starting from the center and moving outward to cover the surface evenly.
- Bake the Buns: Bake the buns in the preheated oven for 15–18 minutes, or until the buns are golden brown and the coffee topping has formed a crackly crust.
- Serve Warm: Remove from the oven and allow to cool slightly before serving. These buns are best enjoyed warm for their soft texture and rich coffee aroma.
Notes
- Papparoti are best enjoyed fresh the same day for optimal texture and flavor.
- Store leftover buns in an airtight container and reheat gently before serving to regain softness.
- You can freeze the unbaked, filled dough balls and add the coffee topping before baking for convenience.
- Ensure the butter filling stays cold to prevent it from melting too early during baking, which helps create a moist interior.
