Papparoti recipe | Coffee buns | Rotiboy [ENG SUB] 

In this video, I will show you how to make coffee buns Papparoti with a wonderful coffee aroma, perfect for cold days. It's very easy to make, beautiful and delicious. Let's try it together.
Ingredients:
The buns (10 pieces):
320g bread flour or all-purpose flour at least 11% protein
1+1/2 tsp (5g) of instant yeast
3/4 tsp (4g) salt
40g sugar
170ml whole milk
1 large egg
45g unsalted butter
The coffee topping:
1 tbsp of pure coffee powder
20ml hot water
60g unsalted butter
50g powdered sugar (or caster sugar)
1 large egg
70g pastry flour
1/2 tsp cocao powder (for darker color, optional)
Some common mistakes for buns making in general and for papparoti in particular:
1. Buns rise poorly, harden:
- Because of the old yeast doesn't work, you need to change it with another.
- Lack of proofing time. In cold weather, it takes longer, especially when the filling are wrapped in. It you use cold butter, it takes longer time too.
2. Crack on the surface, uneven coffee topping:
- The dough balls don't have enough proofing time, they rise too much in the oven cause cracking.
3. Buns coming out of the oven are flat:
- The dough after kneading is wet and slightly melted. For breads that don't use a mold, the dough should be hard enough so that it doesn't fall after proofing.
- Proof for too long, the large air bubbles in the bun make it weak and easy to deflate.
- The inside is still moist because the baking time is not long enough or the oven temperature is low.
4.The surface of the cake is not crispy, the topping melts a lot to the bottom:
- Enough sugar and flour will help it dry and crispy after baking.
- Topping needs to be quite cold, not soft at room temperature, when put in the oven, it will quickly melt and stay at the bottom.
- Use a sufficient amount of topping
- The baking time is long enough, and the oven temperature is not too low. When it's dry and crispy, we'll see there no longer greasy. It's dry and can form tiny air gap.
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