How to Make Papparoti – Mexican Buns – Simple Coffee Buns at Home

How to Make Papparoti – Mexican Buns – Coffee Buns

• 1

  Make Tazhong

  Tazhong used in bread helps the bread to be soft, fluffy, and delicious, staying fresh for a long time without drying out. To make Tazhong, mix 100ml of unsweetened fresh milk (or water) with 20gr of bread flour.

  Next, turn on the electric stove at low temperature, 600W power, place the pot on the stove and cook until the mixture thickens. Turn off the stove and remove the pot.

  

  

  

  
• 2

  Mixing the dough

  Add 320g of flour, 30g of sponge cake flour (can be replaced with 25g of all-purpose flour and 15g of cornstarch), 4g of salt, 80g of sugar, 7g of yeast, 1 chicken egg, 20g of powdered milk, 130ml of unsweetened fresh milk, and the Tazhong prepared in the previous step into a bowl. Turn on the mixer at low speed to mix the dough for 20 minutes, then turn off the machine.

  Let the dough rest for 10 minutes, then turn the machine back on, add 50g of unsalted butter, and continue kneading for another 10 minutes. The total kneading time is 30 minutes. Turn off the machine and take a small piece of dough to check; if the dough can be stretched into a thin membrane and is hard to tear, it’s done. Cover the bowl and let it rise at room temperature for 1 hour.

  

  

  

  
• 3

  Kneading and dividing the dough

  Dust a little flour to prevent sticking, take the dough out, knead it until soft, and divide it into 8 equal parts. Punch the dough 2 – 3 times, roll it out thin, then place salted butter or cheese or chocolate in the center of the dough, and wrap it up.

  Line a baking tray with parchment paper to prevent sticking, then place the dough on the tray. Let the dough rise for 1 – 2 hours until it doubles in size.

  

  

  

  
• 4

  Making the topping (frosting)

  Preheat the oven for 10 minutes at 180 degrees Celsius, 2 heating elements (turn on the convection fan if available).

  In a bowl, add 65g of unsalted butter, use a hand mixer to melt the butter, while mixing, gradually add 50g of powdered sugar (finely ground sugar). Once the butter is fluffy, crack 1 egg into the bowl, add 65g of all-purpose flour, half a teaspoon of salt, 4g of unsweetened instant coffee powder (equivalent to 2 packets), and 1 teaspoon of cocoa powder.

  Finally, place the cream in a piping bag and pipe it onto the buns in a spiral shape. Place the buns in the oven, set the timer for 20 minutes. Wait until the buns are cooked, then take them out and they can be served immediately.

  Tip:

  • If you don’t have instant coffee, you can brew strong coffee and add it in (10 – 20ml of coffee).
  • Avoid using granulated sugar, as it doesn’t dissolve well, resulting in a grainy cream.

  

  

  

  
• 5

  Final Product

  The outer layer has a fragrant coffee smell, and the inside of the bread is super soft, rich with butter and cheese flavor.