Vegan Papparoti (Coffee Buns) #papparoti #veganbaking #veganrecipes #brioche #malaysianfood

Video Description

Papparoti (also known as Rotiboy) is a soft, fluffy brioche bun topped with a sweet, crispy coffee-flavored crust. 🍞 That irresistible contrast between the crackly shell and the tender crumb is what makes it so addictive. This vegan Papparoti tastes as good as the original, minus the egg! INGREDIENTS: Buns 1 cup (240 ml) unsweetened plant-based milk 4 cups (500 g) bread flour 7 tbsp (87 g) granulated white sugar 1 tbsp instant yeast 1 tsp (5 ml) vanilla extract 6 tbsp (84 g) vegan butter, diced and at room temperature 1 tsp salt 10 cubes vegan butter (1 teaspoon / 4.5 g each), cold Craquelin Topping 1 tsp instant coffee granules 2 tsp (10 ml) hot water 1/4 cup (56 g) vegan butter, at room temperature 6 tbsp (75 g) granulated white sugar 2 tbsp (30 ml) unsweetened plant-based milk 1/2 tsp (2 ml) vanilla extract 9 tbsp (72 g) all-purpose flour RECIPE: Buns 1. Add the milk, bread flour, sugar, yeast, and vanilla extract to a stand mixer. Knead at speed 3–4 until the dough is smooth. 2. Add the room-temperature butter and salt, then knead for another 12–15 minutes at speed 4–5, or until the dough is very smooth and passes the windowpane test. 3. Transfer the dough to a large mixing bowl and cover it with plastic wrap or a damp cloth to prevent drying. Let it rise in a warm place for about 90 minutes, or until doubled in size. 4. Punch down the dough to deflate it. Divide it into 10 even balls. 5. Working one at a time, flatten a dough ball into a thick disk. Place a cube of cold butter in the center and pinch the edges together to fully seal it inside. 6. Arrange the dough balls on two baking sheets (five per sheet), leaving at least 3 inches (8 cm) between each. Cover with plastic wrap or a light, damp towel and let rise for 45–60 minutes, or until almost doubled. Meanwhile, prepare the craquelin. 7. About 15 minutes before the end of the second rise, preheat the oven to 355°F (180°C). Craquelin Topping 1. Add the instant coffee to a small bowl, pour in the hot water, stir to dissolve, and set aside. 2. Add the room-temperature butter and sugar to a small mixing bowl. Using a spoon, cream them together until light and fluffy. 3. Add the milk, dissolved coffee, vanilla extract, and flour. Mix until a smooth paste forms. Set aside. Assemble & Bake 1. Transfer the craquelin paste to a piping bag fitted with a 1/4-inch (0.6 cm) round tip. Starting in the center of each bun, pipe the paste in a spiral, working outward to evenly cover the top. 2. Bake for 18 minutes, rotating the baking sheets halfway through, until the Papparotis are evenly golden brown. 3. Allow the Papparotis to cool for at least 15 minutes before enjoying.