Coconut Buns Food

GUYANESE COCONUT BUNS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 20 minutes in the preheated oven, or until golden brown.

GUYANESE COCONUT BUNS

Steps:

• Sift flour, baking powder, and spices. Rub butter into flour mixture.
• Add lemon peel, coconut, sugar to the mixture. Combine well.
• Add essence to milk. Pour milk into the mixture and mix to form a sticky dough. Add in raisins.
• Drop by spoonful onto baking sheet. Bake at 350 degrees for 18-22 minutes or until golden brown.

COCONUT BUNS (CHINESE COCKTAIL BUNS)

Steps:

• Start by making the bread dough, and be sure your ingredients are at room temperature. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer at its lowest setting.
• Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. (Note: if you're in a humid climate, and the dough is too sticky, add more flour ¼ cup at a time until the dough comes together). After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to about 1.5X its original size.
• Meanwhile, prepare the filling by thoroughly combining all the filling ingredients in a bowl. Set aside.
• After the bread dough has proofed for an hour, put the dough back in the mixer and knead slowly for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces.
• Flatten each piece of dough with your hands into a rough oval shape, about 4 inches long and 3 inches wide. Spread about a tablespoon of filling onto the middle of the dough, and roll it into a cigar, tucking the ends under the bun to completely seal the filling in. We like this method because it evenly distributes the filling throughout the bun.
• Transfer the buns to a parchment-lined baking sheet and cover with a clean kitchen towel. Allow to rise for another 45 minutes to an hour.
• Preheat your oven to 350 degrees. For the topping, mix together 1/3 cup cake flour, 3 tablespoons softened butter, and 4 ½ teaspoons caster sugar, and transfer to a piping bag or small zip top bag with a small corner cut off. Set aside.
• Once the buns have risen, brush with egg wash. Pipe two stripes of your topping mixture onto each bun, and sprinkle each with sesame seeds. Bake for 15-17 minutes until golden. Remove from the oven and brush with the sugar syrup.

SIMPLE COCONUT BUNS

Steps:

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

PANIPOPO (SAMOAN SWEET COCONUT BUNS)

Steps:

• I used a stand mixer up to step 6. The instructions here are to do by hand.
• Put the yeast and water in a large bowl and leave for 10 minutes.
• Add all the rest of the ingredients and mix to form a soft dough.
• Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic.
• Place the dough in a lightly greased bowl, cover and leave to double in volume (optional step: punch down and leave to double in volume again).
• Punch the dough down and turn out onto a lightly floured surface.
• Shape the dough into 12 balls and place in an ungreased 9 by 13 baking pan. Pat down slightly (so they will sit upside down if you want to flip them to serve).
• Cover and leave to rise until almost doubled.
• while the buns are rising, preheat your oven to 190°c/375°f, and make your coconut sauce.
• Coconut sauce:.
• Combine all ingredients well.
• When the buns have doubled in size, pour the sauce over them.
• Bake for 20 to 25 minutes or until golden brown and the sauce is bubbling up around the edges.
• Let them cool at least a half hour before cutting into them.
• This gives the buns time to set up, and also gives the sauce a chance to thicken slightly.

CHINESE COCONUT BUNS

Steps:

• Preheat Oven to 350 degree Fahrenheit
• Coconut Filling:
• Process coconut and sugar in blender or food processor until very fine. Turn into small bowl.
• Stir in margarine and egg yolk until paste-like consistency.
• Dough:.
• Stir warm water and first amount of sugar in small dish until sugar is dissolved. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.
• Stir second amount of sugar, salt and cooking oil in large bowl. Add boiling water. Stir until sugar is dissolved. Stir in egg and yeast mixture.
• Slowly work in enough flour until soft dough forms. Turn out onto lightly floured surface. Knead for about 10 minutes until smooth and elastic. Place dough in large greased bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for 1 1/2 to 2 hours until doubled in bulk.
• Punch dough down. Cover. Let rest for 5 minutes. Shape into 2, 12 inch (30 cm) logs.
• Divide dough into 12 portions. Press and stretch each portion into 5 X 3 inch (12.5 X 7.5 cm) oblong shape. Place rounded 1 1/2 tablespoon (25 ml) filling lengthwise along centre of each piece.
• Bring long sides up and over filling, pinching all edges together to seal. Place, seam-side down, on greased baking sheet. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in size.
• Egg Wash:
• Beat egg and water together with fork in small cup. Brush over buns. Bake in 350 degree Fahrenheit (175 degree Celsius) oven for 15 to 18 minutes until golden brown.
• Honey Wash:.
• Combine honey and hot water in separate small cup. Brush over warm buns. Serve warm. Makes 12 buns.

LOLO BUNS - FIJIAN COCONUT BUNS

Steps:

• To make the buns place the flour, yeast and sugar in a bowl.
• Melt the butter and add the milk. When warm add the egg and beat well.
• Pour this into the flour mix and form into a soft dough.
• Turn out and knead until smooth and shiny - about 10 minutes.
• Place in an oiled bowl and roll the dough around until its covered in the oil.
• Cover with cling wrap and leave until double in size.
• Turn out and knock down. Divide into 15 pieces and shape each into a smooth bun shape.
• Place in greased/oiled cake pan so they are just touching and set aside to rise again until doubled in size.
• Preheat oven to 180°C.
• Pour over coconut milk. It should just cover the buns. Bake for 35-40 mins or until golden brown.
• Remove from oven and eat while still warm.

GUYANESE COCONUT BUNS

Steps:

• Preheat the oven to 350F/180°C.
• In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs.
• In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract.
• Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend.
• Drop by rounded tablespoonfuls onto ungreased cookie sheets, 2-3 inches apart as they really spread.
• Bake for 15 minutes in the preheated oven, or until golden brown. Keep an eye on these as they will burn if left in too long.
• Transfer to a cooking rack immediately or else they will stick to the pan.
• Cookies are soft with crunch edges at first but get completely crunchy upon cooling.

COCONUT BUNS

Steps:

• In a big bowl, mix all dry ingredients (flours, salt, yeast) . Make a little well in the middle and pour the coconut milk and honey water. Mix with spatula until it forms a dough.
• Add melted butter and knead for about 10-15 minutes by hand until it become soft and elastic.
• Put it in a bowl, cover it with damp towel or plastic wrap and let it sit in a warm place for an hour.
• Divide the dough into 24 pieces of small ball. Put it on the baking sheets and let it sit one more time for 15 minutes. Preheat your oven to 200ºC.
• Brush with the eggwash and sprinkle with bit of salt. Bake for 20 - 25 mins or until golden brown on the top of the buns.
• Brush again with melted butter right after it came out of the oven to get a lasting shine.