Total Time
50mins
Prep 15 mins
Cook 35 mins

I found this recipe on the Becks&Posh blog. It was taken though from the cookbook: Unforgettable Coconut Cookbook. The picture looks so delish!

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Dissolve 1 teaspoon of the sugar and the yeast in the warmed milk.
  3. Sieve the flour into a large bowl or Kitchen Aid bowl and stir in the sugar.
  4. Make a well in the centre and add the beaten egg, melted butter and the milk/yeast mixture.
  5. Mix the ingredients to form a dough that no longer sticks to the bowl.
  6. Knead by hand on a lightly floured board, or using the dough attachment on the Kitchen Aid, until the dough is smooth and shiny.
  7. Place the dough in a lightly oiled bowl and cover with plastic film.
  8. Leave in a warm place for an hour until the dough has doubled in size.
  9. Return the dough to the floured board and punch down using your fists.
  10. Divide the dough into 32 equal pieces and roll each into a ball shape.
  11. Oil a 10" round cake tin with sides at least 2" high.
  12. Pack the dough balls into the tin and leave in a warm place for a second rising.
  13. Again, the dough should double in size.
  14. Pour the coconut milk over the buns until it reaches the top of the buns.
  15. Bake in the preheated oven for about 35 minutes until golden brown and cooked through.
  16. Best served warm.

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