Rotiboy Recipe – Papparoti – Mexican Coffe Buns


Post is also available in: Italian

Today our trip takes us to Malaysia to taste the Rotiboy recipe. Delicious milk sandwiches covered with a sweet and crunchy coffee crust. truly irresistible!

papparoti recipe

Papparoti or Rotiboy Recipe?

The Papparoti and the Rotiboy recipe are almost the same dessert. A butter and milk loaf, covered with a butter glaze that melts in the oven and covers the entire loaf becoming crunchy and giving it their characteristic appearance. The names differ based on the franchise chain they belong to. Rotiboy recipe are the first to be invented (1998) in a pastry shop in Penang, from which they take their name. The Papparoti instead saw the light in 2002 and can be glazed with a coffee or caramel glaze and are often accompanied by other toppings, such as chocolate syrup, chopped hazelnuts.

The Rotiboy Recipe are also called “Mexican Buns” because their origin derives from the Mexican Conchas, sweet milk sandwiches with a glaze that can be clear or colored that has a design reminiscent of shells in Spanish Conchas.

Mexican coffe buns

Advice on Preparation and Cooking

The Rotiboy recipe isn’t complicated at all, the only advice I can give you is to form the final loaves as regular as possible on the surface to facilitate the glazing. The butter that is placed in the center of the loaf you can omit, but having tried both ways I can tell you that that cube makes it really special.

To cook the Papparoti it takes very little time, but to be sure that they cover well and do not burn you need to take some precautions. When you glaze them it reaches about halfway through the bun, this way you will be sure that the glaze is enough to cover it all in cooking. Another very important thing is where you place them in the oven. Put them in the center or on the shelf below, if you put them too high the icing will melt too quickly and dripping off the sandwich and subsequently the icing will tend to burn.

Once cooked, cool them on a grill so that no condensation forms underneath. You can also serve them warm (not hot) their perfect accompaniment is usually a nice coffee or a nice frothy cappuccino but I think a nice hot chocolate can be fine too!

5 from 1 vote

Rotiboy Recipe – Papparoti – Mexican Coffe Buns

"Soft and buttery on the inside and crunchy and coffee-flavored on the outside, Papparoti are among the most famous in asia but with roots that go back to Mexico… "
Servings 6 buns
Prep Time 20 mins
Cook Time 15 mins
Leavening 1 hr 30 mins
Total Time 2 hrs 5 mins



  • 200 g Bread Flour
  • 120 g Milk lukewarm 25 – 30 ° C
  • 20 g Caster Sugar
  • 2 g Instant Yeast
  • 1 g Salt
  • 30 g Butter soft
  • 30 g Butter 6 cubes of 5 g each optional

Icing with Butter and Coffee

  • 30 g Butter
  • 25 g Caster Sugar
  • 35 g Pastry Flour
  • 25 g Egg
  • 5 g Coffee instant
  • 5 g Water hot



  • In a planetary mixer, combine all the dry ingredients, turn it on at a low speed and pour in the lukewarm milk. If you knead by hand, mix all the ingredients, create a fountain and pour the warm milk in the center and start kneading.
  • Once all the milk has been absorbed, add the butter a little at a time until it's completely incorporated. You can perform this step by hand even if you started with the mixer.
  • Obtained a homogeneous mixture put it in a bowl to rise in a warm place for 1 hour covered with plastic wrap.

Coffee Icing

  • Work the butter with the sugar until all the sugar has dissolved.
  • Dissolve the instant coffee with warm water, and set it aside,
  • Break the egg and beat it with a fork. Take a colander and filter the egg. Weigh 25 g and add it to the cream and mix.
  • Add the dissolved coffee and mix everything well. Sift and add the flour and mix the mixture.
  • Put a smooth medium-fine or fine round pastry nozzle in a pastry bag, fill it with the dough and set it aside.

Form the Loaves and Second Leavening

  • After the hour, take the dough, weigh it and divide it into 6 equal parts. Work them to make 6 balls.
  • Take one ball at a time and squeeze it and roll it out lightly with a rolling pin to obtain a disc.
  • Place a cube of butter in the center and close it so as to reform a ball, sealing it well in the lower part. Make sure that the cube of butter remains well sealed in the center. Repeat for each ball.
  • Place the loaves on a baking sheet and cover them by letting them rise for 30 minutes.

Glazing and Cooking

  • Preheat the oven to 180 °C.
  • Take the pastry bag and starting from the center of each loaf, start glazing it, so as to form a spiral. Glaze each loaf up to its half.
  • Once glazed, bake them for 15 minutes.
  • Once cooked, let them cool on a wire rack. If you want you can serve them still lukewarm.


Chef: Taira by R.J.
Calories: 301kcal
Course: Breakfast, Sweets and Desserts
Cuisine: Malaysian
Keyword: Baked Sweet
Difficulty: Easy
Temperature: 180 °C/356 °F


Serving: 88g | Calories: 301kcal (15%) | Carbohydrates: 39g (13%) | Protein: 6g (12%) | Fat: 13.6g (21%) | Sugar: 9g (10%)

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

Tried this recipe?Tag @RecipesJourney on Instagram, Twitter and Facebook using the hashtag #recipesjourney!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipes Journey © Copyright 2018-2021. Tutti i diritti riservati.