Paparotti Buns with a Chocolate Twist: Soft, Fluffy, and Perfectly Indulgent

Hello, baking enthusiasts! Welcome back to my channel. Today, I’m excited to take you on a delicious journey to create one of my favorite baked treats: Paparotti buns, also known as Mexican coffee buns. These buns are famous for their soft, buttery interiors and that irresistible, slightly crisp coffee-flavored topping.

But why stop there? For this recipe, we’re adding a fun twist — creamy chocolate filling. Trust me, it’s a game-changer! Whether you’re a coffee lover, a chocolate enthusiast, or just someone who enjoys a good homemade bun, this recipe is for you.

Ready? Let’s get baking.

Step 1: Making the Dough – The Heart of a Perfect Bun

The key to a great Paparotti bun lies in the dough — soft, fluffy, and light. Here’s how to achieve it:

Ingredients for the Dough:

3 cups all-purpose flour (plus extra for dusting)

3 tablespoons sugar

2 teaspoons instant yeast

1/2 cup warm milk (not too hot, around 110°F/45°C)

1 whole egg and 1 egg yolk (for richness)

1/2 teaspoon salt

3 tablespoons softened butter

Instructions:

Mix the Dough:

In a large mixing bowl, combine the flour, sugar, yeast, warm milk, whole egg, and egg yolk. Mix until the ingredients start to come together into a shaggy dough.

If you’re using a stand mixer, use the dough hook on medium speed. If kneading by hand, roll up your sleeves and start mixing!

Add Salt Midway:

Once the dough is partially combined, add the salt. Why wait? Salt can slow down yeast activity if added too early, so incorporating it at this stage ensures a well-risen dough.

Incorporate Butter for Richness:

Add the softened butter to the dough. Knead for about 5–8 minutes in the stand mixer (or about 10 minutes by hand) until the dough is smooth and elastic.

Handle the Stickiness:

A good dough will be slightly sticky, but don’t be tempted to over-flour it. Too much flour can result in dense buns. Use only 2–3 tablespoons of extra flour for handling.

First Rise:

Lightly grease a large bowl and transfer the dough to it. Cover with a damp cloth or plastic wrap and let it rise in a warm spot until it doubles in size — about 1–1.5 hours, depending on room temperature.

Step 2: Preparing the Coffee Crust – The Signature Topping

The coffee crust is what sets Paparotti buns apart. It’s lightly sweetened, slightly crisp, and carries a subtle coffee flavor that pairs beautifully with the soft bun.

Ingredients for the Coffee Topping:

1/4 cup unsalted butter (softened)

1/3 cup powdered sugar

1 large egg

1/2 cup all-purpose flour

1 tablespoon instant coffee (dissolved in 1 tablespoon hot water)

A pinch of salt

Instructions:

Cream the Butter and Sugar:

In a mixing bowl, beat the softened butter and powdered sugar until light and fluffy.

Add the Egg:

Mix in the egg until fully incorporated.

Incorporate Coffee and Flour:

Add the dissolved coffee and a pinch of salt, mixing well. Slowly sift in the flour, stirring until a smooth, pipeable batter forms.

Chill the Topping:

Transfer the coffee topping into a piping bag fitted with a round nozzle. Refrigerate until ready to use.

Step 3: Shaping and Filling the Buns

This is where the magic happens — creating those soft, chocolate-filled buns that are a joy to bite into.

Ingredients for Filling:

Chocolate chips or chopped chocolate (milk, dark, or a mix)

Instructions:

Divide and Shape the Dough:

Once the dough has doubled in size, punch it down gently to release the air. Divide it into 8–10 equal portions (depending on the size of buns you prefer).

Fill with Chocolate:

Flatten each dough portion into a small disc. Place a generous spoonful of chocolate in the center and carefully seal the edges, rolling it into a smooth ball.

Second Rise:

Place the filled dough balls onto a lined baking tray, ensuring enough space for them to expand. Cover loosely with a damp cloth and let them rise for another 30–45 minutes.

Step 4: Adding the Coffee Topping and Baking

Pipe the Topping:

Once the buns have risen, pipe a spiral of the coffee topping on each bun, starting from the center and working outward.

Bake:

Preheat your oven to 375°F (190°C). Bake the buns for 12–15 minutes or until golden brown and the coffee topping has set into a beautiful crust.

The Final Result: Paparotti Perfection

Once out of the oven, your Paparotti buns will look and smell absolutely divine. The coffee crust will be crisp, the bun soft and fluffy, and the melted chocolate center oozing with every bite.

Pro Tips for Success

Don’t Overbake: Keep an eye on the buns to avoid over-browning the topping.

Experiment with Fillings: If chocolate isn’t your thing, try butter, custard, or even Nutella!

Serve Warm: These buns taste best fresh out of the oven or slightly warmed.

Conclusion

There you have it — a step-by-step guide to making Paparotti buns with a chocolate twist. Whether you’re baking for family, friends, or just yourself (no judgment here), these buns are sure to impress.

If you enjoyed this recipe, don’t forget to like, share, and subscribe for more baking adventures. Leave a comment below and let me know how your buns turned out! Until next time, happy baking!