Pappa Roti
Butter stuffed coffee topped buns - DELISH
- Prep time
- 2 hr
- Cook time
- 17 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2+1/4 tsp yeast (I used instant/quick rise)
- 1/2 cup warm milk
- 2 cup flour
- 4 tbsp sugar
- 1/2 tsp salt
- 1 egg
- 3 tbsp butter
- 5 tbsp butter (cut into equal pieces, freeze after cutting)
- dough from above recipe
- 1/3 cup Icing Sugar
- 4 tbsp Butter (room temperature)
- 2 tsp coffee (dissolved in 2 tsp hot water)
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup flour
Instructions
- 1
Combine the dough ingredients in the bowl of your stand mixer, and use the dough hook to stir on low till combined then turn the speed up to 6 and knead for 5 minutes.
- 2
If the dough feels sticky add another tbsp of flour and knead for another 3-4 minutes at which point if you pick up a piece of dough and stretch it it will be nice and elastic and not break (see video)
- 3
Break a small piece off this dough, about golf ball sized, and wrap it around the frozen butter pieces and put them back in the freezer. The dough should stretch in a very thin film around the butter - a too thick dough won't bake through or give you a doughy center.
- 4
Leave the remaining dough to rise for an hour in a lightly oiled bowl covered with a kitchen towel inside a draft free space (I put it inside my oven with the oven off).
- 5
After an hour give your rise dough a quick turn by hand and divide it into six equal pieces. Flatten each piece out into a circular shape, place the pat of frozen butter inside and form a circle making sure the bottom is well sealed.
- 6
Leave them to rise on a lined baking tray for 45 minutes. Gently cover the top with a kitchen towel or a piece of plastic wrap. The dough balls will expand some but this step is important for the texture of the buns!
- 7
Beat the icing sugar and butter together, first on low for the icing sugar to incorporate then on higher speed. Best to do this with a hand mixer or a whisk
- 8
Now add the egg and whip then the vanilla and coffee. The mix may look curdled and that's fine.
- 9
Mix in the flour until just combined then put your coffee topping in an icing bag or use a ziploc instead of one.
- 10
Preheat the oven to 350F
- 11
Snip a 1 cm piece off the end of the icing bag and pipe the coffee topping on in swirls over the coffee buns, making sure to cover the surface
- 12
Bake for 17 minutes - the coffee buns should be a medium brown and well domed. Dig in!