In
bread,
bun
Coconut Bun
Dough Ingredients:
250 g superfine flour
50 g plain flour
2 tbsp butter or margerine
40 ml fresh milk
1 egg
2 tbsp sugar
½ tsp salt
1 tsp dry yeast
1 tsp bread improver or dough softener
Few drop of green food colouring
Filling Ingredients:
400 g water
300 g fresh grated coconut
150 g sugar
1 cloves
1 srewpine leaf
Egg Wash: Mix 1 egg and 3 tbsp of fresh milk
Method:
Prepare coconut filling
Mix all the filling ingredient; stir and cook until almost
dry. Remove from heat and set aside to cool.
Prepare dough
- Place all ingredients in the mixing bowl and knead until smooth. Transfer the dough in a bowl and cover with plastic wrap. Place the dough in a warm place and let it rise to double in its original size – about 1 hour.
- Punch down the dough and divide into 16 equal balls and leave for another 8 to 15 minutes.
- Flatten each dough and wrap in the coconut filling and shape it into round shape.
- Place the doughs on a baking tray for another 40 minutes proofing.
- Brush the top of the dough with egg wash and sprinkle desiccated coconut on top just before baking.
- Bake approximately 20 minutes at 180C on preheated oven.
- Enjoy!
