Name: Papparoti Buns recipe by Jaya Rajesh at BetterButter
Prep time: 190 min
Cook time: 15 min
Total time: 205 min
Yield: 10
Ingredients: For the Bun; 1 egg; 70 ml fresh cream (i used amul 25% cream); 1/2 tsp Salt; 1/2 cup tangzhong; 2 1/4 tsp active dry yeast; 1/2 cup unsalted butter at room temperature; 1/4 cup sugar plus 2 tbsp for proving yeast; 2 1/2 cup flour (you can use cake flour or bread flour); ad flour) 18 small cubes of unsalted butter for filling; For the frosting; 3 tbsp milk powder; 3 1/2 tsp instant coffee; 1 cup powdered sugar; 2/3 cup plain flour; 1/2 Cup Butter; 1 egg plus 1 egg yolk; For tangzhong:; 50 gms bread flour; 250 ml water

ABOUT Papparoti Buns RECIPE

Theres a popular quote by William Shakespeare in his famous play Romeo and Juliet, What is in name?. Well answer to this question is quite simple Everything. A name describes thousand qualities of a thing. Few days back a friend of mine happened to give her review about a restaurant where she had a bun named Papparoti. I just loved the name and was very tempted to give it a try and at same time was amused why they kept its name so. My oh my the bun came out so well that now i know why its called papparoti. Its because its the pappa of all rotis. Jokes apart this is the best bun i have ever made. The procedure is a bit lengthy but the results are just awesome. I went through various you tube channels to get the buns exact texture and made some changes from my part. Lastly i found this channel named My Sweet Ambitions and followed her recipe to some extent.

Ingredients Serving: 10

For the Bun
1 egg
70 ml fresh cream (i used amul 25% cream)
1/2 tsp Salt
1/2 cup tangzhong
2 1/4 tsp active dry yeast
1/2 cup unsalted butter at room temperature
1/4 cup sugar plus 2 tbsp for proving yeast
2 1/2 cup flour (you can use cake flour or bread flour)
ad flour) 18 small cubes of unsalted butter for filling
For the frosting
3 tbsp milk powder
3 1/2 tsp instant coffee
1 cup powdered sugar
2/3 cup plain flour
1/2 Cup Butter
1 egg plus 1 egg yolk
For tangzhong:
50 gms bread flour
250 ml water

Instructions

For making tanzong
First we will prepare tangzhong by mixing flour and water in such away that there are no lumps. Place this mixture in low heat till it thickens. Remove this mixture in a clean bowl and cling wrap in such away that the wrap touches the mixture. Let it cool completely.
Now prove yeast adding it to the milk along with sugar and keep it aside to bloom up.
Once proved in a bowl of stand mixer add in all ingredients (expect butter) and combine well for 15 minutes. The mixture will be sticky.
Now start kneading the mixture by hand for at least 5 minutes by stretch and fold method.
Now add the 1/2 cup unsalted butter little by little. Knead till it forms a soft ball. Place it in a bowl and cling wrap it and let it rest for 1 1/2 hours.
After one and a half hour divide the balls into 10 big pieces of equal weight (i just eye balled it) and form it into balls.
Lightly flatten these balls and fill it with chilled butter cubes. Pinch and seal the balls and again form a ball by cupping it between your palms. Let it rest for 1/2 an hour.
In the mean time we will prepare the frosting.
Combine 3 tbsp hot water and coffee powder to make a thick paste and set it aside.Now cream butter and powdered sugar till pale and fluffy with a hand blender. Add in coffee paste and blend it again.
Then add eggs followed by flour and milk powder blend it well. Remove this mixture in a pipping bag.
By now our buns may have doubled their size. Frost them with this coffee frosting by making spiral designs on them about half a way of the dough.
Bake these in a preheated oven @ 180 degree c for 13-15 mins. Serve warm with coffee or tea.

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