Papa Roti /Mexican Coffee Bread
Dough –Tangzhong method (recipe click here)
50 gms butter
50 gms icing sugar or fine sugar
50 gms all-purpose flour
1 small egg lightly beaten
1 ½ tsp coffee powder
½ tsp vanilla essence
½ tsp warm water
Make lemon size balls of the dough and keep on a lightly greased baking tray. Keep aside for 30 mins in a warm place.
Mix coffee powder and warm water to make a paste. Add vanilla essence and keep aside.
Beat butter and sugar till creamy.
Add 1 tsp egg at a time and mix well (otherwise the mixture will curdle)
Add coffee mixture and mix well. (Now keep the beater aside)
Add flour and mix with a spatula just until combined.
Transfer to ziplock bag and keep aside. This can be refrigerated, but bring to room temperature before piping on the buns.
Cut the tip of ziplock bag and pipe spiral on top of the risen bun.
Bake in a preheated oven at 180 degree Celsius for 10-12 mins. The top will crisp as it starts to cool.
Original papa roti bun uses some other recipe but I find you can’t tell the difference as this recipe yields extremely soft buns.
Original papa roti buns have a mix of butter and cinnamon in the center, please add if you wish.
The top will remain crisp on the day of baking, next day it goes soft. Heat in oven for few mins to make crisp again but won’t be as freshly baked.