PappaRoti or Coffee Buns

PappaRoti or coffee bun is a Malaysian chain which serves buns with hot and cold beverages. The name originates from the word “roti” meaning bread in Malaysia, making the owner of PappaRoti the father of buns. (Courtesy: Google.)

Let me start by giving credits of the person I got the recipe from Deepa Jha (https://www.facebook.com/groups/deesbakecraft). She conducted an online class to teach this recipe. I have experimented with the original recipe and created my own version out of it. It tasted perfect. Thank you for this recipe.

This bun recipe is one proof, sweet bread recipe. I have split the recipe into two parts. First part, the bread bun recipe. Second part, the coffee topping.

Don’t forget to check my tips after the recipe. Lets get cooking!!!

Cup measurement for this recipe: 240ml or roughly 135 grams or 16 tablespoons

Bread Ingredients:

All purpose flour – 1/2 cup
Wheat flour – 1/2 cup
Powdered Sugar – 2 tablespoons
Instant Dry Yeast – 1/2 teaspoon
Milk – 1/4 cup
Water – 1/4 cup (may require more for kneading bread)
Vegetable oil – 1 tablespoon
Salt – 1/4 teaspoon
Cold butter – small portions (optional)

Coffee topping ingredients:

Instant coffee powder – 1 teaspoon
Coco powder – 1 teaspoon
Powdered sugar – 2 3/4 tablespoons
Melted butter – 1 1/2 tablespoons
Water – 2 teaspoons (may require more)
All purpose flour – 4 tablespoons

Bread or buns preparation:

Take a bowl; add all purpose flour, wheat flour, powdered sugar, instant dry yeast, salt. Mix them all well.

You need to add water and milk, adding 2 tablespoons each, at a time. The dough has to be soft, then the buns will turn out soft as well, add more of water or milk if required. Once the ingredients combine well, add oil and knead more. The dough might be sticky. You need to knead the dough for at least 7 to 8 minutes continuously in a flat surface or bowl (whichever is convenient). If the dough is more sticky, add more of oil (Do not add more of flour).

Roll the dough into a long cylinder and divide the dough into equal part. I have made into 6 equal parts.

Take one portion, flatten it with your fingers on your palm, fold the edges inwards. Pinch the cracks. This step is important to get the smooth edge on the top of the buns and the cracked part will go under.

Additionally repeat the process of flattening the bun, take a piece of cold butter and place it in centre. now carefully stretch and fold all the edges and pinch the same way. This will create a butter pocket once baked. This step is optional.

Take a baking tray and place the butter paper. Prepare the buns and place them one by one on the tray with or without the filling. Allow it to proof for 45 minutes or until it raises double the size.

Meanwhile lets prepare the coffee filling.

Coffee topping preparation:

Take water in a bowl and mix the coffee powder, dissolve well. Add coco powder, dissolve well.

Add powdered sugar, mix well, make sure there are no lumps.

Add half of the all purpose flour as given in the recipe. Mix well. Add the other half. Add additional water if required (1 teaspoon at a time).

The consistency of the batter should be thick and not too watery, so do not add too much water. I would say, it should be dropping consistency as shown in the picture.

Transfer the batter into a pipping bag or a plastic cover.

Cut the tip of the bag. Pipe the proofed bun half way through or full way down.

Meanwhile, preheat the oven at 180 degrees for 5 to 10 minutes. Place the tray with buns inside. Bake the buns at 180 degrees for 20 mins or until its done.

Once baked, if you are using the butter filling, there will be a cavity in the centre as shown in the picture below.

Best served with hot beverage of your choice during tea time.

TIPS:

– the buns could be prepared using only milk or water (for vegan option); total 0.50 cup required.
– if the buns are prepared with whole wheat only, the texture and taste may differ. Also the time taken to bake the buns will differs.
– the water requirement to make the dough depends on the quality of the flours.
– to knead the dough, spread some oil on the platform, use your palm and press it forward while stretching the dough. Fold and repeat the step multiple times.
– alternative option for butter paper; spread generous quantity of butter on the surface of the tray, so that the dough doesn’t stick to the surface.
– the filling could be prepared with only coco powder or coffee powder. Taste the filling, if additional coffee powder is needed as per your taste before filling it in the bag.
– I have used milk packet for pipping bag; cut only one side and serves the purpose well.
– also, the easy way to fill the pipping bag is to place the bag in a cup, spread the mouth of the bag and pour it in slowly into it. Tap once a while. Never cut the tip before filling.
– alternative option for filling; you can use a big chunk of chocolate or jam or pipe in any sweet filling of your choice. Original Papparoti has butter filling in it.

Remember, the key is to keep trying different methods and experiment with it. Let me know in the comments below about your experiment with this recipe.

Please do like and share this recipe. Happy Baking!!!