Braided Coconut Buns

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

These sweet little buns are buttery, light, and fluffy with a sweet coconut filling. Serve them as breakfast, a snack or even dessert that no one can resist. If you don't care about the coconut, then use this enriched dough recipe for the cinnamon buns. They will stay fresh in a plastic box at room temperaute for 2-3 days, but of course nothing can beat devouring them still warm, fresh from the oven of course. Freeze the rest in the freezer bags for a rainy day.

 

Dough	Coconut Filling
200 g Full-fat milk, at room-temperature 2 Medium eggs, at room-temperature 500 g White bread flour (I used organic German flour #550) 100 g Whole grain flour 20 g Fresh yeast (or 10 g dried yeast) 5 g Salt 50 g Caster sugar 100 g Unsalted butter 1 Small egg, beaten (for the glaze) 2 tbsp Caster sugar (for the topping, optional)	75 g Butter, softened 30 g Sugar 30 g Vanilla sugar 1 Large egg 150 g Desiccated coconut flakes 75 g Coconut milk (or whole milk)

1. Place the milk and eggs into the bowl of your table mixer then add the flours. Break in the fresh yeast to one side of the bowl, then add the salt, sugar and butter to the other side.
2. Mix on a slow speed for 4 minutes then increase the speed to medium and mix for a further 10-12 minutes until the dough comes away cleanly from the side of the bowl.
3. Turn out the dough on a work surface and shape it into a ball. Lightly oil the mixing bowl and return the dough ball. Cover and leave on your kitchen counter for around 60 minutes or until double in size.
4. Cream the softened butter with sugars. Mix in egg. Now add in coconut flakes and stir to combine. Finally mix in coconut cream and let sit for 5 minutes until moisture has been fully absorbed.
5. Lightly flour a work surface and roll the dough into a 45x50 cm rectangle. Spread the prepared coconut filling over the top of the dough.
6. With the long side facing you, fold in half lengthways to enclose the filling and slice it widthways into 12 portions, each roughly 3.5cm across.
7. Next, use a sharp knife to cut twice down the length of each strip to make three strands. Plait the three strands together and repeat to make 12 individual braids. Take each plait and roll it up along its length to create a knot.
8. Grease a 12-cup muffin tray (or small tartlet moulds) and pop the knots into the tray. Cover and allow to prove for 1 hour.
9. Preheat the oven to 200С/400F. Brush the knots with the egg and sprinkle some sugar over the top if using. Bake in the middle of hot oven for 15-20 minutes until golden.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com