Salams all…I think I’m posting more recipes in Ramadhan than I have done since I started the blog 🙈 Having some much needed time off work does help especially in Ramadhan..this is allowing me time to really gain the Baraqah of Ramadhan…anyways I’ve had a lot of requests for the Pappa roti recipe..Prior to making these I had never tasted these buns although I had heard a lot of good things about them and I thought if I can’t get to a Pappa Roti cafe then next best thing is to make them..anyone who hasn’t tried them yet it’s a light and fluffy bun with a lovely buttery filling and has a coffee icing which melts into the bun as it baked…then you can eat it on its own or with different toppings for eg Nutella, cream cheese icing or anything u like..I searched online for a recipe but most seemed very long winded..this recipe was given to me by a friend but there’s also a video online by Steves kitchen giving you step by step instructions here…hope you enjoy them and let me know how you get on.
500g strong white flour (used for breads)
1 Tsp Salt
1 egg (lightly beaten)
60g softened butter
75g brown sugar
2 tsp yeast
270ml warm milk
16 small cubes of butter (freeze in a tray until frozen)
200g soft butter
160g icing sugar
200g self raising flour
2 Tbs coffee mixed with 2 Tbs water
In a stand mixer (or if kneading by hand in a large bowl) mix the flour, sugar and salt, then add the yeast and mix again, then add the milk and egg and mix on high for 8 minutes, add in the butter and mix for an additional 5 minutes until the dough has all come together and is smooth.
Layer a tray with greased roof paper. Divide the dough into 16 equal round balls and leave to rise in the tray for around 10 minutes. Once risen take each ball and flatten with the palm of your hand, turn it over and place a cube of the frozen butter piece in the middle and close the bun by pinching making sure it’s closed completely. Cover and leave to rise in a warm place until doubled in size so around an hour.
While the buns are rising you can make up the coffee icing.
Mix the icing sugar and butter until soft, then add the eggs gradually and mix, add the coffee mix and then slowly add the flour (use enough to make a soft icing) Fill up an icing bag with a round tip nozzle attached (if you don’t have a nozzle then just snip a bit of the end off) Leave in fridge until needed.
Once buns have risen pipe the coffee icing on top of the bins in a spiral shape and bake in oven at 180 degrees or Gas Mark 4 for 12-15 minutes until golden.
Top with any of your favourites (Mine is obviously Nutella) golden or maple syrup or cream cheese icing.
TIP: These buns can also be frozen without the icing to bake on another day, just defrost and bake as stated in the recipe.
The buns once they have been filled with the pieces of butter and left to rise for 10 minutes
The buns after they have doubled in size
The coffee icing on top of the buns in a spiral shape ( sorry my hands are always wobbly when icing)
Bake in oven for 12-15 minutes until lovely and golden
Drizzle (or douse) with Nutella and chopped pecan or hazelnuts
Also tastes great with golden or maple syrup