Coconut buns…

All thanks to becks and posh all the way in San Francisco

She say’s in Fiji, where undoubtedly all of the ingredients are going to be at a fairly warm temperature to start with, the book’s method pretty much calls for throwing all the ingredients in together, using dry yeast. Since San Francisco is a lot colder, I decided to use fresh yeast and warm my milk and so I adapted the recipe accordingly.

WHAT YOU NEED:
4 cups plain flourcoconut-bun-500
3 tsp fresh yeast
1/4 cup sugar
2 oz melted butter
1 beaten egg
1.5 cups of milk warmed to tepid (105F)
2 cups of quality coconut milk at room temperature*

HOW TO MAKE IT:
– Heat oven to 176 degrees
– Dissolve 1 teaspoon of the sugar and the yeast in the warmed milk.
– Sieve the flour into a large bowl or Kitchen Aid bowl and stir in the sugar.
– Make a well in the center and add the beaten egg, melted butter and the milk/yeast mixture.
– Mix the ingredients to form a dough that no longer sticks to the bowl.
– Knead by hand on a lightly floured board, or using the dough attachment on the Kitchen Aid, until the dough is smooth and shiny.
– Place the dough in a lightly oiled bowl and cover with plastic film.
– Leave in a warm place for an hour until the dough has doubled in size.
– Return the dough to the floured board and punch down using your fists.
– Divide the dough into 32 equal pieces and roll each into a ball shape.
– Oil a 10″ round cake tin with sides at least 2″ high.
– Pack the dough balls into the tin and leave in a warm place for a second rising.
– Again, the dough should double in size.
– Pour the coconut milk over the buns until it reaches the top of the buns.
– Bake in the preheated oven for about 35 minutes until golden brown and cooked through.
– Best served warm.

And to enjoy this with a nice hot cup of drau-ni-moli, that will definitely be a nice match!! Enjoy and try it out

About Allison Naivalu

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