Imagine walking into a warm kitchen filled with the intoxicating aroma of coffee and freshly baked goodness. That’s exactly what you’ll experience when making Paparoti 2.0. This delectable bread is a true masterpiece, combining the rich flavors of coffee with a creamy salted pastry that will leave your taste buds dancing with joy.

As the weather grows cooler, we’ve added a 抗冻的烫种 to the dough, ensuring that this bread remains delicious even in colder temperatures. For those who love the flavor of old dough, feel free to incorporate it just like in the 1.0 version for an added depth of flavor.

The secret to the irresistible taste of Paparoti 2.0 lies in the small details. We’ve included a touch of salty butter, which adds an unexpected burst of flavor and takes this bread to a whole new level. The result is a symphony of tastes and textures that is impossible to resist.

Now, let’s dive into the recipe. Start by weighing all the ingredients for the dough except for the butter. Place them in the mixing bowl of your stand mixer and begin by mixing on low speed (1 or 2) for half a minute until there are no dry ingredients left. Then, increase the speed to 6 or 7 and let the mixer do its magic. As the dough begins to come together, you’ll notice the formation of gluten. After about 6 to 8 minutes, the dough will be able to stretch into a relatively rough large sheet.

At this point, add the softened butter. Let the mixer work on low speed (3) for about 1 to 2 minutes to incorporate the butter. Then, switch back to high speed (6) and continue mixing until the dough is smooth, elastic, and can be stretched into a transparent film.

Once the dough is ready, place it in a warm (28°C) and humid (75%) environment for about 60 minutes for the first fermentation. The dough should double in size. After fermentation, divide the dough into pieces weighing around 75 to 78 grams each. Roll them into balls and let them rest in a warm (28°C) and humid (80%) environment for 15 minutes.

Next, take a relaxed dough ball, gently pat it, and wrap it with 5 to 6 grams of salted butter. Seal the edges tightly and place the dough balls evenly on a baking tray. Let them ferment again in a warm (30°C) and humid (80%) environment until they double in size.

Just before baking, preheat your oven. When the dough is ready, squeeze some Mexican sauce on the surface and bake in a preheated oven. For those with an air fryer oven like the Iris e8, use a temperature of 185 to 190 degrees Celsius for 9 to 10 minutes in the air fryer mode. For flat ovens like sp50, e9, or ac90, use a temperature of 210 degrees Celsius on top and 180 degrees Celsius on the bottom for about 13 minutes. Other ovens can be adjusted according to the usual temperature and time for baking similar breads.

Once out of the oven, give the baking tray a gentle shake to remove any excess heat and let the bread cool on a wire rack.

The result is a beautiful, golden-brown coffee bread with a creamy salted pastry that is both visually appealing and delicious. Whether you enjoy it for breakfast, as a snack, or with a cup of coffee in the afternoon, Paparoti 2.0 is sure to become a favorite in your household.

For those who may not possess the star-shaped mold that adds a touch of whimsy to the bread, fear not, for its round counterpart is equally delightful in form and flavor.

Ingredients:

• Bread flour: 250g
• Pureed Beibei pumpkin: 75g
• Granulated sugar: 25g
• Yeast: 3g
• Salt: 3g
• Milk powder: 10g
• Egg wash: 25g
• Water: 90-100g
• Unsalted butter: 25g

Filling and Garnish:

• Homemade red bean paste: Approximately 270g
• Pumpkin seeds: A sprinkle

The method is a dance of precision and patience. Begin by kneading all ingredients except the butter until the dough is smooth, then introduce softened butter and continue until the dough can stretch into a thin, translucent film with smooth edges. Allow the dough to rise in a proofing box at 28 degrees Celsius until it doubles in size.

The readiness of the dough is tested with a dusted finger; a slow, deliberate bounce-back indicates perfection. Divide the dough into six equal parts, roll them into balls, and let them rest under a film of cling wrap for ten minutes.

Flatten a rested piece of dough with your hands, creating a slightly thicker center and thinner edges, then wrap around 40-45g of sweet red bean paste, sealing the edges tightly. Gently press the filled dough into shape and let it rise again, this time at 32 degrees Celsius for about 45 minutes, until it doubles in size once more. Adorn the surface with pumpkin seeds for a rustic finish.

Prepare the mold with parchment paper, cover with a baking tray, and weigh down with a heavy object like a cast iron pot. Bake at 180 degrees Celsius for 20 minutes, adjusting the time according to your oven’s temperament.

Once baked to a resplendent golden brown, remove the bread from the oven, shake the tray gently, and quickly demold to cool on a wire rack. The bread’s color is a sight to behold, and if you find yourself without a mold, simply shape, brush with egg wash, and bake to achieve a similarly stunning result.

In the absence of pumpkin seeds, almond slices or sesame seeds can serve as an equally delightful topping. The combination of pumpkin and red bean is a classic pairing, and a quick re-toast before serving brings out the bread’s inherent sweetness and warmth.