Nothing better than a fluffy hot bun with a sip coffee on a cold winter morning. These famous Pappa roti buns are incredibly soft with a delicious coffee layer on top and stuffed butter inside. It may looks normal buns on seeing but they are not .coffee icing is piped on top of the bun while baking that melts and get baked and form a thick crust on top .The recipe may seem a bit long but trust me its extremely simple and worth trying. Happy baking 😋

Pappa Roti Inspired Coffee Buns

Pre -dough Ingredients :-
1/2 cup flour
1/2 cup of hot water
1/8 tsp or pinch of yeast
Place in a bowl mix it and cover it with plastic wrap and keep in fridge for 2 hours

Basic dough crumb
2 1/2 cup flour
2 tsp yeast
2tsp caster sugar
1/2 to 1 cup of warm water
Mix the dough to form like a crumbs

Final dough
1 3/4 of flour
1/2 cup caster sugar
75 gms or 3/4 cup of melted butter
1 egg
4 tbsp of milk powder
1 tbsp honey
1/4 tsp of salt
1/4 tsp bread improver ( optional )

Filling
75 gms to 100 gms butter frozen
Cut into an inch pieces

Coffee biscuit topping
75 gms or 3/4 cup of soft butter
1 cup icing sugar
2 small eggs
4 tsp instant coffee mix with 1 tbsp of hot water
2 tbsp of milk powder
3/4 cup of flour
Notes
*You need to let the dough rise fully but avoid waiting for too long at room temprature
*I used the bread flour but you ‘ll still get a good rise with all purpose flour .
Difference between bread flour and regular flour is A bit of protein ..so the extra protein in bread flour results ina slightly higher rise
And you can make your own bread flour by mixing 1 tsp of bread improver/ vital wheat gluten per cup of flour
*You can refrigerate the dough overnight to bake it in the morning after
*If you want to store the bread for later use it is better to leave it in the freezer than the fridge .once you want to eat it ,let it thaw before popping it in the toaster
*This topping mostly consists of butter so its best to be kept inthe fridge until use otherwise it could melt too quickly in the oven .
*Baked buns being left overnight will not have a crunchy crust anymore ,but if you bake them again at 160 f/320 f for just 10 min .the buns will be as nice and crisp as ever .

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