Papparoti by Chef Saadat Siddiqui

• Flour - 1/2 cup
• Water - 1/2 cup

Ingredients for Sponge Dough:

Method:

1. Mix 1/2 cup flour and 1/2 cup Water in a sauce pan and whisk it.
2. Cook on low heat till it turns like a thick custard.
3. Keep it in fridge for half an hour.
4. For sponge dough, heat water in a pan, then take it out in a bowl, it should be Luke warm.
5. Add yeast, caster sugar and mix well with your fingers.
6. Add bread imp rover, maida and knead it properly. Now make a ball of it, cover it and keep it in a warm place for 90 minutes.
7. Now sprinkle flour and knead the dough again, add pre-dough in it and knead well again with soft hands.
8. Cover it and leave it for 10 minutes.
9. Now add in to the dough caster sugar, salt, powder milk, bread imp rover and knead it well with your hands.
10. Add eggs, honey and knead it well. Now add flour and pre heat oven on 180c.
11. Use your palm and knead the dough and tap it 3 to 4 times.
12. At last, add in the dough unsalted butter and knead it again.
13. Make balls of 50 gms each and keep it on a greased tray.
14. Flat them a little and keep a distance of 3 to 4 inch.
15. Take each in your palm one by one and add in the middle 8 gms of salted butter. Make a ball again and keep it on the tray.
16. Keep it covered in a warm place.
17. For topping, beat 6 tbsp of unsalted butter, water and coffee.
18. Now add eggs, icing sugar, powdered milk, maida and beat well.
19. Add baking powder and beat well.
20. Now swirl this mixture over the balls that you have kept in tray. 
21. Bake it on 350c.