Coffee buns are the perfect mid-morning indulgence to start your day around 11 am. They are light, fluffy, and spell comfort. The Papparoti recipe makes coffee bun Malaysia soft on the inside with a very nice crisp crust.

Coffee Bun Ingredients

3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 3 tablespoons sugar, 4 oz (1/4 pound) butter or margarine and 1 egg.

1 cup mashed banana (It is possible to use applesauce or pumpkin puree too).

Panko bread crumbs 3/4 cup(you can use regular ones instead).

1 tablespoon cake decorating extract such as vanilla extract.

Sprinkles for decoration.

Preheat oven to 190*C, and grease a 12 hole muffin tin

In a bowl, mix brown sugar and cardamom powder. In a separate bowl, whisk together eggs, butter and vanilla essence. Pour the mixture into the muffin tin cups and fill about 3/4 of the way. Press a sliced almond on top of each muffin or lay a raspberry on it

Put the 2 tbsp of coffee and tablespoon of water in a saucepan and simmer it on low heat

Pour the mixture let it simmer on low heat for around 4mins or so. Before you take it off the stove, remove it from low heat and sprinkle a couple of chocolate chips. After a few seconds, pour this mixture onto a clean rolling pin to shape a long bun.

Combine dry ingredients and silt them through a strainer

Mix everything well until you have a sticky ball of dough

Roll out to 1-inch thickness, then use a floured rolling pin to cut it into rectangular pieces 5 inches long and 2-3 inches wide

Place it on a parchment-lined tray

Cover with a damp towel or plastic wrap and store in the fridge for an hour or two

Add the canola oil and sugars to the bowl and mix until crumbly

In a bowl mix the canola oil, water and coconut sugar (or brown sugar).

Add the SS or baking powder.

Add salt and mix. This is going to be your dough so it needs to be a good quality summery treat.

Then add semolina flour gradually and mix until you have a nice crumbly texture.

To make an easy coffee bun with the Papparoti recipe

To make an easy Malaysian coffee bun recipe with Papparoti Malaysia, put a teaspoon of the mixture onto each muffin hole with a coffee filter paper and wipe the edges of the muffin pan. Make sure there is enough mixture (approximately 2 tsp.) in order to form a doughnut and set aside in a warm place for 10 minutes. Bake at 170°C/340°F for 18- 20 minutes or until golden brown in colour. Loosen from tin and cool on a rack.