This is one of my first video recipes on Youtube but is popular and so delicious I thought it was time I added to all the recipes here.

So if you haven’t tried one of these out on the streets, then here is your chance to try one at home or if you love them already and just wondered how they were made, this is for you.

Papparoti

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How to make Papparoti
Prep Time: 20 Minutes
Prove Time:45 – 60 Minutes
Cook Time: 12 to 15 Minutes
OvenTemperature: 200C / 400F 

Ingredients
Dough

• 500g – 1lb – 4Cups of Bread flour
• 75g – 2.5oz – 0.4 of a Cup of Brown or white sugar
• 1 tsp of Salt
• 2 tsp of Instant or Quick Yeast
• 1 Egg Lightly Beaten
• 270ml Whole Milk
• 60g – 2oz – 1/4 Cup of Softened Butter

Topping

• 200g Soft Butter
• 160g – 5.5oz – 1 1/3 cup of Icing Sugar
• 3 Large Eggs Lightly Beaten
• 2 Tablespoons of Instant Coffee mixed with a small amount of water. You can add some powder cinnamon to the coffee if you like.
• 200g – 7oz – 1.6 cups – Self Raising Flour*

*If you haven’t got Self Raising Flour then use All purpose with 1/4 Teaspoon of baking powder and a pinch of Salt

IMPORTANT for Cup Users. Cups are not a Reliable measurement for baking as they can vary so much so I would recommend using a weight or Volume measurement.

Filling

• 16 small pats of room temp butter. about the size of a small ice cube.

For  products we use in this video visit Here

Watch the full Video Tutorial

Instructions

1. Place the flour, sugar and salt into a stand mixer bowl and turn on to quickly mix them all together. Add the yeast. Pour in the egg and the milk and mix to form a dough.
   Allow the dough to knead for about 8 minutes or so.
2. Now add the butter and turn the mixer back on and knead the dough for another 5 minutes.
   Tip the dough out onto a floured surface and divide the mixture up into 16 pieces.
3. Roll each piece into a nice smooth ball. Place on a baking sheet, cover and leave to rest for 10 minutes.
   After 10 minutes take each ball and flatten it with the palm of your hand.
4. Place a piece of filling butter into the middle and wrap the dough around it. Pinch the edges together firmly so the butter doesn’t ooze out when cooked.
5. Place the filled dough ball onto a baking sheet.
   Once all the balls are filled, cover and leave to rise in a warm place for about 45 minutes.
   If you want to freeze some of the Papparoti now is the time to do that. Place them in the freezer on the tray and once they are frozen they can be placed into a bag or box ready to be used when needed. They need to be defrosted before you add the topping and cook them.
6. To make the frosting / topping, place the sugar and butter into the stand mixer and beat together till they are nice and fluffy. Slowly add the beaten eggs. Add the coffee and mix in.
   Now spoon in the flour until it is all incorporated and you have a fluffy frosting.
   Place the frosting into an icing bag with a plain nozzle.
7. Pre heat the oven to 200C / 400F.
8. Starting on the top of the bun in the middle, pipe a continuous circle going round and round the dough until all of the top of the ball is covered.
   Once all the balls of dough are covered with the frosting place them into the pre heated oven for 12-15 minutes or until golden brown.
   Remove from the oven once they are cooked and allow to cool.
   Your Papparoti are now ready to be enjoyed. Yummy!!!
   

   Papparoti

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