Coconut milk buns

Coconut milk buns

Category: Bakery products

Ingredients
Wheat flour	450 g
coconut milk	115 ml / 150 g
cow's milk	115 ml / 150 g
coconut flakes (dried coconut)	25 g
butter	40 g for dough + 10 g for lubrication
white sugar	50 g in dough
brown sugar	2 tbsp. l. for sprinkling
salt	0.5 tsp
dry yeast	1 tsp
vanilla sugar / vanilla essence	1 tsp / 0.5 tsp

Cooking method

• 1. Kneading and proving the dough
• 
• Knead the dough using the existing technique. First, mix all the ingredients except the brown sugar and butter until the flour is completely moistened and leave to swell for 10-20 minutes. Then add butter and knead to a soft smooth dough. It is very convenient to knead in a bread maker on the Dough or Yeast dough program, in which there is kneading and warm proofing. I kneaded in a Panasonic 2512 bread maker on program 15. It took me much more liquid than in the source (value after the slash). The photographs show the dough at the beginning and at the end of kneading, and after proofing. As you can see, the dough did not increase that much, and for some reason Panasonic did a kneading 20 minutes before the end of the program and, naturally, the dough did not have time to rise properly. If you defuse without the help of smart technology, put it in a warm place for an hour and a half, with a wrinkle after 45 minutes.
• 2. Forming buns.
• 
• 
• 
• 
• 
• 
• 
• 
• Crumple the dough by folding it in an envelope, round and divide into 12 pieces.
• Fold each part in an envelope and roll into a ball.
• Next, each part must be rolled into a "string" about 38 cm long. Whoever knows how - go directly to the next step. For those whose "ropes" do not want to roll out, shorten and shrink - I will tell you more.
• The main secret is not to try to roll it to the full length at once. It is necessary to roll it out gradually, allowing the dough to rest between "sessions".
• First, I form a small bar from each ball. I like to do this: flatten the ball a little, tuck the nearest third of the cake to the middle, then the far third of the cake to the middle, fold the blank in half and pinch. Then you can roll a little in length. You will get such plump workpieces. While we are busy with the latter, the first ones have already rested, we are rolling them out longer. You can do the third approach.
• Line a baking sheet with baking paper or a silicone mat. Twist each "string" into a spiral and place on a baking sheet, leaving free space between them. Bend the end and secure.
• 3. Proofing and baking.
• 
• 
• 
• 
• Cover the buns with a towel and leave in a warm place for 30 minutes or until they are 1.5-2 times larger.
• Preheat oven to 220 degrees.
• Melt some butter in a small bowl. Brush the top of the rolls with it and sprinkle with brown sugar.
• Place the baking sheet in the oven and bake for 12 to 15 minutes until golden brown.
• Transfer the finished buns to a wire rack to cool.
• 
• 
• 
• 

The dish is designed for

12 pieces

Time for preparing:

3 hours

Cooking program:

bread maker / kneader, oven

Note

The buns are tender, with a slight coconut flavor and not very sweet.
Do not add any spices other than vanillin, otherwise the coconut aroma will hide behind stronger scents.
Coconut milk can be replaced with 20% cream, and coconut flakes - with any grated nuts. True, these will no longer be coconut buns ... But it will still be delicious!
The site already has a similar recipe

Coconut buns (Sonadora)

But this one is a little different. Perhaps someone will also like this option.

Similar recipes

Funchoza with turkey in coconut milk (master class) (Hippolytus)

Couscous porridge with coconut milk in a multicooker Redmond RMC-01 (Admin)

Boiled rice in coconut milk (Admin)