Coconut Buns

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These sweet, milky coconut buns are ideal for breakfast. Serve them warm with jams, honey, molasses, Nutella or peanut butter.

INGREDIENTS

114 gms semi-fat milk

114 gms coconut milk

55 gms beaten egg (equivalent to one medium-sized egg)

455 gms bread flour

25 gms desiccated coconut

3 gms vanilla essence

3 gms crushed sea salt

40 gms softened unsalted butter

50 gms caster sugar

6 gms instant active yeast

for the glazing

30 gms Demerara or Muscovado sugar (dark brown sugar)

50 gms melted unsalted butter

METHOD

Mix together the coconut and sem-fat milk with the desiccated coconut, vanilla essence, melted butter, sugar, salt and egg.

Add the flour and yeast and bring together into a dough. Knead until you have a soft and silky dough. 

Place in a lightly oiled bowl, cover and keep warm until the dough doubles. 

Tip out onto a lightly floured surface. Weigh the dough and divide it into twelve parts.

Take each part and form into balls. Cover with kitchen wrap (cling film) or a cloth and leave for ten minutes to rest. This will make working the dough a little easier. 

Prepare two baking sheets. 

Take each ball in turn and roll it out into a rope about 15 inches or 38 cm long. 

Curl the rope into a spiral and tuck the final loose end underneath the spiral. Place on the baking sheet. 

Repeat with the other 11 'ropes' making twelve spirals. 

Cover and leave in a warm place until they have doubled in size. 

Preheat the oven to 220⁰C (Conventional). 

Just before baking, brush the tops of the spirals with melted butter and scatter the dark brown sugar over them. Bake for between 12 to 16 minutes. As with all things, watch the dough and not the clock. The buns will be done when they are golden brown. 

Cool on a wire rack.

These buns will freeze. Thaw at room temperature and then heat up for a few minutes in a hot oven. 

Lovely and soft...sightly sweet with a taste of coconut. 

Happy baking.