Papparoti Mexican Coffee Buns, No Added Refined Sugar
Sweets and drinksBaked GoodsEurope and North AmericaAbout 2 to 2.5 hours including proofing, 15 to 18 minutes baking
The smell of coffee baking in the kitchen is the reason Papparoti coffee buns have such a following. The crust is crisp and fragrant with coffee, the crumb is soft, and a piece of butter melts in the middle. The hard part is the topping, because a topping that goes too soft leaves a thin, patchy crust.
The piping bag of topping stays in the fridge until the moment it goes on. Pipe a spiral over about half to two thirds of each bun right before it goes in the oven. The butter filling is cut into 12 small pieces and frozen firm before wrapping.
This batch weighs about 580g, at roughly 304 calories per 100g.
Method
Mix 60ml unsweetened oat milk with 3ml lime juice, stir well and let it sit for 15 minutes until the milk curdles.
Put 260g bread flour, 31.5g kOBE Monk Fruit Blend and 3g fine salt in a bowl and mix, then add 5g instant yeast and mix again.
Make a well in the middle of the flour, pour in 60ml unsweetened oat milk, the milk and lime mixture and 1 beaten chicken egg of 50g, then stir from the center outward until the dough comes together.
Knead until smooth and springy, add 40g softened unsalted butter, and keep kneading until the dough passes the window pane test (stretched into a thin sheet that lets light through without tearing).
Put the dough in an oiled bowl, turn it to coat, cover tightly and proof at room temperature until doubled.
For the filling, cut unsalted butter into 12 small pieces of 3 to 4g each and freeze them firm.
For the topping, let 10ml strong coffee cool. Mix 35g all purpose flour with 1g pure cocoa powder. Beat 30g unsalted butter, 22.5g kOBE Monk Fruit Blend and 1g fine salt until combined, add 25g beaten chicken egg and beat again, sift in the flour and cocoa and mix, then add the coffee and mix until smooth. Transfer to a piping bag, twist the top tightly and keep it in the fridge.
Press the air out of the dough, knead for a few minutes, weigh and divide it into 12 pieces of 40 to 42g, roll each into a ball and rest for 5 minutes.
Press a frozen piece of butter into the center of each ball, pinch the seam shut and roll it round, then set it on a tray lined with baking paper.
Proof somewhere warm and humid until the buns have risen about 70 percent, then take them out and heat the oven to 180 degrees C.
Snip the tip off the piping bag and pipe a spiral over about half to two thirds of each bun right before baking.
Bake at 180 degrees C for 15 to 18 minutes. After 3 to 5 minutes the topping melts and spreads over the whole surface.
Tips
Topping kept in the fridge until the last moment holds its shape, because butter in a warm topping runs and leaves a thin, patchy crust.
A double batch of topping is worth making the first time, so there is no chance of running short.
Custard cream or cream cheese works as a filling in place of the butter.
kOBE Monk Fruit Blend needs about 5 minutes to dissolve, so taste and adjust after it has rested.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.