Tuesday, 22 April 2014

Coconut, yeast buns

Soft, sweet swirls with coconut spread. Very tasty. Perfect with cup of coffee/tea. Easy to make. I truly recommend them. 

Ingredients for 12 buns:
  •  260 ml coconut milk (regular milk is ok too)
  • 1 egg
  • 360g flour + about 3 tbsp if dough is too soft
  • 30g butter
  • 2 tbsp sugar
  • 2 tsp instant yeast
  • 1/4 tsp salt
Heat up the milk to body temperature. Check temperature with your finger, milk should be warm.  
Check the yeast if they have to be dissolved add them to the milk and stir. Otherwise add them to the dry ingredients mixture.

Flour, sugar, salt, diced into small cubes butter put into an electric mixer bowl. Add the egg. Pour in the milk. Knead the dough with dough hook until forms a loose ball. If the dough is too loose add more flour. 

Knead the dough for about 10 minutes then transfer to the bowl cover with cling film and leave in a warm place to rise.  
When doubled in size transfer to dusted with flour worktop. Leave for a few minutes to rest. 

In a meantime slightly grease muffin tin cups. 

Roll the dough into a rectangular shape about half centimetres thin. Spread the coconut spread evenly. If you don't have the ready made spread use butter, sugar and toasted coconut shreds. 
Roll along the short edge. Cut into 12 slices and place them flat into muffin tin cup each.

Set aside to prove for a 15 minutes. 
Preheat the oven to 200C. Place the tin inside and bake the buns for 20 - 25 minutes. 

When baked leave them in a tin for a few minutes then transfer to the plate. Enjoy warm or cooled down.   

  Enjoy !

Recipe in Polish

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