Heavenly Chocolate-Filled Coffee Buns: A Step-by-Step Guide to Irresistible Paparott

Hello everyone! Welcome back to my channel. Today, I’m sharing something incredibly close to my heart — my recipe for the iconic Paparotti buns, also known as Mexican coffee buns. Traditionally, these soft and fluffy treats are filled with butter and topped with a coffee-flavored crust. But today, I’ve added my own twist: a luscious chocolate filling. Trust me, it takes these buns to an entirely new level of deliciousness.

If you’re ready, let’s dive in and learn how to make these heavenly treats at home.

Step 1: Preparing the Dough

We start by preparing the base of the buns — a soft and enriched dough that’s easy to work with and perfect for this recipe.

Ingredients for the Dough:

All-purpose flour – The foundation of your buns.

Sugar – Adds a subtle sweetness to the dough.

Instant yeast – For that perfect rise.

Warm milk – Activates the yeast and adds richness.

Egg yolk and whole egg – For structure and tenderness.

Salt – Enhances flavor but must be added later to avoid interfering with the yeast.

Softened butter – Creates a smooth, pliable dough.

Start by adding the flour, sugar, yeast, egg yolk, whole egg, and warm milk into a mixing bowl. If you have a stand mixer, use it for convenience. Otherwise, your hands work just fine. Begin kneading the dough on medium speed until it comes together.

When the ingredients are partially mixed, it’s time to add the salt. Why not earlier? Through experience, I’ve found that direct contact between salt and yeast can inhibit the dough’s rise. Adding it mid-process ensures the yeast works efficiently.

Pro Tip: Handle Sticky Dough with Care

Once the dough starts forming, incorporate the softened butter. Knead for another 5 minutes until the dough becomes smooth and slightly sticky. Don’t panic if it feels too wet! Resist the urge to add too much flour. I added only about 2–3 tablespoons of flour for easy handling.

After kneading, transfer the dough to a clean bowl lightly dusted with flour. Cover it with a damp cloth and let it rise in a warm place until it doubles in size.

Step 2: Crafting the Coffee Topping

The hallmark of a Paparotti bun is its signature coffee-flavored topping. Here’s how to make it:

Ingredients for the Topping:

Softened butter – The base for a creamy mixture.

Powdered sugar – For sweetness and structure.

Egg – Adds richness and stability.

Instant coffee powder – Dissolved in a tablespoon of hot water for a robust flavor.

All-purpose flour – Creates the perfect consistency for piping.

Start by whisking the softened butter until smooth. Add the powdered sugar gradually and whisk until the mixture is light and fluffy. Incorporate the egg, followed by the dissolved coffee, mixing until well combined. Finally, fold in the flour to achieve a thick yet pipeable consistency.

Transfer the mixture into a piping bag. Don’t worry if you don’t have one; a Ziploc bag works just as well. Simply snip off one corner to create a makeshift piping bag.

Step 3: Shaping and Filling the Buns

Now comes the fun part: shaping the dough and adding that irresistible chocolate filling.

Once the dough has risen, punch it down gently to release any air bubbles. Divide it into equal portions — around 36 grams per piece ensures uniform buns. Shape each portion into a smooth ball.

Filling the Buns:

Although traditional Paparotti buns are filled with butter, I’ve opted for a decadent chocolate hazelnut spread. Take a small ball of dough, flatten it slightly, and place a dollop of chocolate in the center. Carefully seal the edges to enclose the filling.

Step 4: Adding the Coffee Topping

Place the filled dough balls onto a baking tray lined with parchment paper. Pipe the coffee topping onto each bun in a spiral pattern, starting from the center and working outward. Ensure there are no gaps between the swirls for an even crust.

Step 5: Baking to Perfection

Preheat your oven to 180°C (356°F). Bake the buns for about 16 minutes, keeping a close eye to prevent over-browning.

Pro Tip: Bake on the Middle Rack

During my first attempt, I baked these buns on the bottom rack, and a few ended up with slightly burnt bottoms. To achieve evenly baked buns, the middle rack is your best bet.

Step 6: Adding More Chocolatey Goodness

Once the buns are out of the oven, the entire house will smell divine! Let them cool slightly before making a small hole on the side of each bun. Use a piping bag or coffee stir stick to fill the buns with more chocolate spread.

The Final Touch

Serve these delightful buns warm for the ultimate experience. The soft, buttery dough pairs beautifully with the crisp coffee topping, while the gooey chocolate center adds a delightful surprise.

Tips for Success

Use quality chocolate spread: While I didn’t use Nutella, any high-quality hazelnut chocolate spread will work. If you’re curious about the brand I used, drop me a comment, and I’ll happily share it.

Don’t over-knead the dough: Knead until it’s smooth and slightly sticky. Overworking it can lead to tough buns.

Experiment with fillings: If chocolate isn’t your thing, try caramel, peanut butter, or even fruit jams.