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Papparoti 2.0 takes the classic coffee bun to the next level with a delightful combination of coffee-infused crust, salty butter filling, and a soft, chewy texture. Perfect for artisan bread enthusiasts, this upgraded recipe adds a rich flavor profile and irresistible aroma to your baking repertoire.
This Papparoti 2.0 recipe enhances the classic artisan bread experience with a soft dough made using a tangzhong method, layered with salty butter and topped with a crispy coffee crust. It’s a must-try for coffee and bread lovers alike!
Step 1: Prepare the Ingredients
Before you begin, gather and measure all the ingredients to ensure a smooth cooking process. This includes softening the butter and preparing the tangzhong. Have your mixing tools, stand mixer, and piping bag ready for the next steps.
Step 2: Prepare the Coffee Topping
In a bowl, soften or melt the butter. Add powdered sugar and room-temperature egg liquid. Whisk together, then sift in low-gluten flour and instant black coffee powder. Stir until smooth, then transfer to a piping bag. If the mixture feels too soft, refrigerate it briefly to firm it up.
Step 3: Mix the Dough Using the “Post-Oil Method”
In the stand mixer bowl, combine all dough ingredients (except butter) and mix on low speed for 30 seconds to ensure no dry flour remains. Increase the speed to 6-7 and knead for 6-8 minutes, until the dough forms a rough, large windowpane.
Step 4: Incorporate the Butter
Add the softened butter into the dough. Mix on speed 3 for 1-2 minutes to incorporate the butter. Then, increase the speed to 6 and continue kneading until the dough is smooth, shiny, and can stretch into a thin, transparent film.
Step 5: Shape and Rest the Dough
Shape the dough into a smooth ball and let it rest in a warm, humid environment (28°C, 75% humidity) for 60 minutes, or until it has expanded to about 2.5 times its original size.
Step 6: Divide the Dough
Once the dough has fermented, divide it into portions of 75-78g each. Roll each portion into a smooth ball and allow them to rest for 15 minutes in an environment at 28°C and 80% humidity.
Step 7: Shape the Buns
Take each rested dough ball and gently flatten it. Place 5-6g of salted butter in the center of each piece, then pinch the edges to seal the dough and shape it into a bun.
Step 8: Final Proofing
Arrange the shaped buns on a baking tray, ensuring they are evenly spaced. Allow them to proof in a warm environment (30°C, 80% humidity) until they expand to 2.5 times their original size.
Step 9: Bake the Buns
Once the buns are fully proofed, pipe the coffee topping onto each one. Preheat your oven to 185-190°C (convection mode) and bake the buns for 9-10 minutes, or until golden brown. If using a flat oven, bake at 210°C on the top and 180°C on the bottom for about 13 minutes.
Step 10: Cool the Buns
Once the buns are done, remove them from the oven and gently shake the baking tray to release them from the pan. Let them cool completely before serving.
Can I use instant yeast instead of fresh yeast?
Yes, you can use instant yeast. Adjust the quantity to 1/3 of the fresh yeast measurement.
Can I add more salted butter inside the buns?
You can add more salted butter, but be careful not to overfill, as it may affect the texture of the dough.
How do I know if the buns are proofed enough?
The buns should expand to about 2.5 times their original size. You can gently press the dough with your finger; if the indentation remains, they are ready for baking.
Conclusion
These Papparoti 2.0 salted butter coffee buns are a must-try for any bread lover. With their rich coffee flavor and melt-in-your-mouth texture, they make for an indulgent treat. Follow the steps carefully for the perfect artisan bread experience. For more recipes and baking tips, explore our other resources!
