Click as you complete steps
Paparoti
Ingredients: 500gr flour 270ml warm milk 1 egg lightly beaten 1 teaspoon salt 2 teaspoon active dry yeast 75 g brown sugar 60g butter 240g butter cut into 2cm cubes for filling For coating 3-4tblsp espresso coffee(liquid) 160g castor sugar 200g soft butter 200g flour 3 eggs lightly beatenIn a kneading mixer
Add flour, brown sugar and salt mix a little Add yeast and then the warm milk and egg. Turn up the speed for 8 minutes until dough is formed add butter and mix for another 5 minutes until dough comes together nicely. (You tube video helped me here lol) Transfer on a lightly floured surface and cut into 16 pieces and form balls Put the balls in a pan lined with parchment paper and allow to rest for 10min When ready take the dough and press down with hand to flatten them place the cube butter in the center of each ball and wrap it up into a ball. Cover with a towel and allow them to rest for 45min For coating: Beat sugar, butter for 5 minutes slowly add the beaten egg and coffee and the flour if it looks runny add 2-3tblsp flour Fill in piping bag and pipe over buns in a swirl shape Bake at 200'C for 10-12min Serve warmlb / pounds |
= |
kg |
oz / ounce |
= |
grams |
Cups | Grams |
1/4 cup of Butter | 57 grams |
1/3 cup of Butter | 76 grams |
1/2 cup of Butter | 113 grams |
1 cup of Butter | 227 grams |
Cups | Grams | Ounces |
1/8 c (2 tbsp) | 16 g | .563 oz |
1/4 cup | 32 g | 1.13 oz |
1/3 cup | 43 g | 1.5 oz |
1/2 cup | 64 g | 2.25 oz |
2/3 cup | 85 g | 3 oz |
3/4 cup | 96 g | 3.38 oz |
1 cup | 128 g | 4.5 oz |
Cups | Grams |
1/8 c (2 tbsp) | 16 g |
1/4 cup | 32 g |
1/3 cup | 43 g |
1/2 cup | 64 g |
2/3 cup | 85 g |
3/4 cup | 96 g |
1 cup | 128 g |
Cups | Grams |
2 tbsp | 25 g |
1/4 cup | 50 g |
1/3 cup | 67 g |
1/2 cup | 100 g |
2/3 cup | 134 g |
3/4 cup | 150 g |
1 cup | 201 g |
Cups | Grams |
2 tbsp | 43 g |
1/4 cup | 85 g |
1/3 cup | 113 g |
1/2 cup | 170 g |
2/3 cup | 227 g |
3/4 cup | 255 g |
1 cup | 340 g |