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Vegan Coffee Buns (Papparoti) Recipe

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4 from 10 reviews

These Vegan Papparoti, also known as Coffee Buns, are soft, fluffy bread buns filled with cold vegan butter and topped with a deliciously sweet and slightly crunchy coffee-flavored craquelin. Perfect for breakfast or an afternoon treat, these buns combine the rich aroma of coffee with the comforting texture of freshly baked bread, all made entirely plant-based.

  • Total Time: 3 hours 3 minutes
  • Yield: 10 servings

Ingredients

Buns

  • 1 cup unsweetened plant-based milk
  • 4 cups bread flour
  • 7 tbsp granulated white sugar
  • 1 tbsp instant yeast
  • 1 tsp vanilla extract
  • 6 tbsp vegan butter, diced and at room temperature
  • 1 tsp salt
  • 10 cubes (1 teaspoon / 4.5g each) cold vegan butter for filling

Craquelin Topping

  • 1 tsp instant coffee granules
  • 2 tsp hot water
  • 1/4 cup vegan butter at room temperature
  • 6 tbsp granulated white sugar
  • 2 tbsp unsweetened plant-based milk
  • 1/2 tsp vanilla extract
  • 9 tbsp all-purpose flour

Instructions

  1. Knead the dough: Combine the plant-based milk, bread flour, sugar, instant yeast, and vanilla extract in a stand mixer. Knead at medium speed (3-4) until the dough becomes smooth.
  2. Incorporate the butter: Add the room-temperature vegan butter and salt to the dough. Continue kneading at a higher speed (4-5) for 12-15 minutes until the dough is very smooth and passes the windowpane test, indicating proper gluten development.
  3. Let the dough rise: Transfer the dough to a large bowl, cover it tightly with plastic wrap or a damp cloth to prevent drying, and let it rise in a warm area for about 90 minutes, until doubled in size.
  4. Divide into balls: Punch down the risen dough to release air. Divide it evenly into 10 balls.
  5. Fill each dough ball with butter: Flatten each dough ball into a thick disk by hand. Place one cold butter cube in the center and pinch the edges of the dough to seal it completely around the butter.
  6. Second rise: Arrange the dough balls on two baking sheets (5 per sheet), leaving at least 3 inches (8 cm) between each. Cover with plastic wrap or a damp towel and allow to rise for 45-60 minutes until nearly doubled.
  7. Preheat the oven: About 15 minutes before the second rise finishes, preheat your oven to 355°F (180°C).
  8. Prepare the craquelin topping – dissolve coffee: Stir the instant coffee granules into hot water until fully dissolved. Set aside.
  9. Cream the butter and sugar: In a separate bowl, cream the room-temperature vegan butter with the sugar using a spoon until light and fluffy.
  10. Add remaining ingredients to craquelin: Add the plant-based milk, dissolved coffee, vanilla extract, and all-purpose flour to the butter and sugar mixture. Mix until a smooth paste forms and set aside.
  11. Pipe the craquelin topping: Transfer the craquelin paste into a piping bag fitted with a 1/4 inch (0.6 cm) round tip. Pipe the topping in a spiral motion from the center outward on top of each bun, covering the surface evenly.
  12. Bake the buns: Bake the buns in the preheated oven for 18 minutes. Rotate the baking sheets halfway through baking to ensure even browning. The buns are done when they have a uniform golden-brown color.
  13. Cool and serve: Allow the Papparotis to cool for at least 15 minutes before serving to let the flavors settle and filling to set.
  14. Storage: Store the buns at room temperature for up to 5 days, wrapping each one individually in plastic wrap to keep them moist and fresh.

Notes

  • Ensure the vegan butter cubes for filling are cold to create a delicious molten center during baking.
  • The windowpane test is essential to check gluten development and dough readiness.
  • If you don’t have a piping bag, you can use a zip-top bag with a small corner cut off to pipe the craquelin.
  • For best results, use fresh instant yeast and accurately measure ingredients.
  • You can substitute plant-based milk with soy, almond, or oat milk depending on your preference.
  • Store leftovers at room temperature, but buns can also be frozen for up to a month; thaw before serving.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://dishiary.com/vegan-coffee-buns-papparoti-recipe/