Knead the dough. Add the milk, bread flour, sugar, yeast, and vanilla extract to a stand mixer. Knead at speed 3-4 until the dough is smooth.

Incorporate the butter. Then add the room-temperature butter and salt, and knead for another 12-15 minutes at speed 4-5, or until the dough is very smooth and passes the windowpane test.

Let the dough rise. Transfer the dough to a large mixing bowl and cover it with plastic wrap or a damp cloth to prevent it from drying. Let it rise in a warm place for about 90 minutes or until it has doubled in size.

Divide into balls. Once the dough has risen, punch it to deflate it. Divide it into 10 even balls.

Fill each dough ball with butter. Working with one at a time, flatten a dough ball into a thick disk using your hands. Next, place a cube of cold butter in the center and pinch the edges together to fully seal it inside.

Let them rise. Arrange the balls of dough on two baking sheets (five per baking sheet), leaving at least 3 inches (8 cm) between each. Cover with plastic wrap or a light, damp towel and allow the buns to rise for 45-60 minutes or until they have almost doubled in size. In the meantime, prepare the craquelin.

Preheat the oven. 15 minutes before the end of the second rise, preheat the oven to 355 °F(180°C).

Dissolve the coffee. Add the instant coffee to a small bowl and pour in the hot water. Stir to dissolve and set aside.

Cream the butter. Add the room-temperature butter and sugar to a small mixing bowl. Using a spoon, cream the butter and sugar together until light and fluffy.

Add the remaining ingredients. Then, add the milk, coffee, vanilla extract, and flour. Mix everything until it forms a smooth paste and set aside.

Pipe the craquelin. Transfer the craquelin paste to a piping bag fitted with a ¼ inch (0.6 cm) round tip. Next, starting in the center of each bun, pipe the paste in a spiral motion, working outwards to cover the top evenly.

Bake. Bake the buns for 18 minutes, rotating the baking sheet halfway through. The Papparotis are done when they are evenly golden-brown.

Let them cool. Allow the Papparotis to cool for at least 15 minutes before enjoying!

You can store these Papparotis for up to 5 days at room temperature. Wrap each bun in plastic wrap to prevent it from drying.