Pappa Roti

Famous & Iconic caramel coffee bun… with SECRET topping Recipe!!! 🙂

Homemade PappaRoti

Secret Caramel Coffe Cream Topping is applied concentrically to each bun….

Eat with you eyes first! Actually, nose….:P because the aroma of the bun is just heavenly. Especially when a new batch comes out of the Oven……..OH!!!

Each bun is twice baked and coated with caramel cream topping during the baking process.

Crispy and Crunchy on the outside. Soft, Rich and Buttery on the Inside.

PappaRoti bun is the kind of bun you’d for sake the use of knife n fork to eat. But I decided, should be enjoyed like Roti using your hands. 😉

Enjoy!

A Feast for the senses in every bite…. 🙂

The coffee bun is exactly a perfect mix of salty and sweet. The saltiness is there but just to enhance the fluffy…

Each bun is twice baked and coated with caramel cream topping during the baking process.

Modified from ” recipe dose”

Ingredients for the Bun

1 1/2 cups All purpose flour

1/4 cup Bread flour/ Wheat flour

2 tbsp milk powder

1/4 cup Icing sugar

2 tsp Instant Yeast

1 beaten egg

100 ml Warm water

1 tbsp Softened butter

pinch salt

Filling

1/2 cup (4 oz) small cubed cold butter unsalted

Topping/ Frosting

1/4 cup (50gm) softened butter

1/4 cup Icing sugar

1/2 cup all purpose flour

1 beaten egg

1 tbsp instant coffee

pinch of Cinnamon powder

Method

All the dry ingredients into a bowl and mix well .

Then add 1 beaten egg, warm milk, minimal hand knead/ machine knead well when the mixture gets the shape of dough add butter and knead for 2-3 mins. or until butter mixes well with the dough/ until it becomes soft dough. Transfer the dough onto the floured counter.Incubate for doubled.

Cut the dough into 16 equal parts and roll each part into smooth ball.

After that take a ball of dough, make it slightly flatten of size of around palm size, then put a cube of butter into the center and bring the edges to the center, pinch to seal the stuffed butter.

Similarly stuff rest of the balls and leave them for an hour at warm place.

Meanwhile prepare Topping/Frosting, in a mixer bowl, cream together icing sugar and butter until become light and fluffy.

Then add eggs and beat again to make the batter foamy.

Sift together coffee, cinnamon and self raising flour and gradually add it to the batter. Mix at low speed until the icing becomes smooth and thick.

When the buns get double in size, place them onto the greased baking tray keeping 2-inch distance between each bun.
Fill prepared icing in the piping bag, apply icing to the PappaRoti buns at top of each bun.

Place icing in circular pattern in such a way that it covers the whole top pf bun.

Place the tray in preheated oven for 350 degrees F for 15-20 mins. or until buns become golden from top.
Take them out from oven and cool them to room temperature.