How to Make Delicious and Simple Papparoti Bread Using an Air Fryer

How to make Papparoti

• 1

  Mixing the dough

  First, heat 90ml of fresh milk without sugar on the stove until warm (about 40 degrees C) and then turn off the heat.

  Next, add 5gr of instant yeast to the milk, stir gently, and let it sit for about 5 – 10 minutes for the yeast to activate.

  Note:

  • For instant yeast, you can mix it directly with milk at room temperature. However, to ensure the yeast is still active, it is advisable to follow the above steps.
  • However, the milk temperature to activate the yeast should only be between 32 – 40 degrees C; if higher, it will kill the yeast or weaken its activity.

  In a large bowl, add 1/2 teaspoon of salt, 30g of sweetener (can be replaced with regular sugar), 100ml of water, and stir well until the sugar dissolves.

  Next, add: the activated yeast mixture, 30g of beaten eggs, 20g of melted unsalted butter, 2 teaspoons of cooking oil, and 300g of finely sifted flour. Mix well until all the ingredients stick together.

  Tip: Since old flour absorbs more water than new flour, if you find the dough mixture too wet, you can add a little more flour, or if the mixture is too dry, add a little water!

  

  

  

  
• 2

  Kneading and Proofing Dough

  Use a dedicated dough mixer to beat the dough mixture at low speed for 2 – 4 minutes. Then, increase to medium speed (about level 4 – 5) and continue to mix for another 3 – 5 minutes.

  Next, increase the machine speed to the highest level and mix until the dough forms a smooth, elastic mass with a shiny surface.

  Note:

  • If you do not have a dough mixer, you can knead by hand using the Folding and Stretching technique.
  • First, fold the dough over, then use the heel of your hand to press and stretch the dough away. Note to press and stretch the dough away, not press down. Next, rotate the dough mass 90 degrees and repeat the two steps above for 15 – 20 minutes.

  How to tell if the dough is ready:

  • The dough is smooth and elastic.
  • The dough does not stick to your hands: When pressed, it feels slightly sticky, but when you lift your finger, the dough does not stick to your hand.
  • The dough can be stretched into a thin film without tearing.
  • Check the dough using the Windowpane method: tear off a piece of dough, stretch it out. If the dough forms a thin membrane that is not easily torn and light can pass through, it is ready.

  Preheat the air fryer to 180 degrees Celsius for 3 minutes. Then, brush a thin layer of oil around the bowl and place the dough mass inside. Next, cover the bowl with a warm damp cloth (60 degrees Celsius).

  When the air fryer is hot, turn off the power, place the bowl of dough inside, and proof for 1 hour until the dough has doubled in size.

  Note: During the proofing process, do not open the air fryer.

  

  

  

  
• 3

  Make the coffee cream layer

  Add 10ml of hot water and 1 teaspoon of instant coffee powder into a bowl and stir well.

  In another bowl, add 35g of sweetener, 35g of butter, and use a mixer to beat the mixture until it is fluffy and light yellow in color.

  Next, add: 30g of eggs, 10ml of unsweetened milk, the coffee mixture, and continue to mix well.

  Finally, sift 35g of flour into the mixture, stir until you get a thick, smooth mixture, then put it into a piping bag and refrigerate until use.

  

  

  

  
• 4

  Divide the dough and proof for the second time

  When the dough has finished proofing, knead it lightly to release all the air bubbles inside. Then, divide the dough into 12 equal parts, each weighing about 42g, and roll them into balls. Cover the dough balls with a damp cloth and let them rest for 10 minutes.

  After 10 minutes, use a rolling pin to flatten each piece of dough, place 5g of cheese in the center, pinch the edges of the dough closed, and roll them into balls. Repeat this process until all the dough is used up.

  

  
• 5

  Cover with coffee cream and bake the bread

  Preheat the air fryer to 180 degrees Celsius for 5 – 10 minutes.

  Take the piping bag out of the fridge, then pipe the cream onto 1/3 of the surface of the bread in a spiral shape. Place parchment paper into the air fryer, place the bread on top, and bake at 160 degrees Celsius for 15 minutes until the surface of the bread is evenly cooked.

  

  
• 6

  Finished product

  The papparoti bread has a fragrant coffee aroma with a crispy outer layer and a soft, chewy warm inside, along with melted cheese that is rich and delicious, guaranteed to taste just like from a bakery.

  Papparoti bread not only looks appealing but is also very simple to make, save this recipe to show off your skills in the kitchen!

  

  

  
• 2

  Prepare the bread

  You place a slice of cheese on the sandwich bread, then use another slice of sandwich to cover the first one. Use a glass cup to press and shape, removing the excess edges. Then, pour the prepared dough mixture on top of the sandwich bread.

  

  

  

  
• 3

  Bake the Paparoti

  After evenly spreading the dough on top, place the bread into the air fryer, set to bake at 180 degrees for 9 minutes!

  

  
• 4

  Final Product

  Paparoti has a fragrant coffee aroma, with a crispy outer layer and a soft, chewy, and hot inside along with creamy cheese. Quickly get into the kitchen to showcase your cooking skills, and I wish you success!