Pani popo (samoan coconut buns)

Ingredients

• 2 cups bread flour
• ¾ cup plus 2-3 tablespoons warm milk
• ¾ teaspoon active dried yeast
• 1 tablespoon sugar
• ¼ teaspoon salt
• 30 g softened butter
• ½ cup thick coconut milk
• 3 tablespoons sugar
• 1 egg beaten for egg wash

You may like

Bao buns, little steamed stuffed-buns

Preparation

• Mix the lukewarm milk, yeast and sugar in the mixing bowl. Leave it for 10 minutes until the yeast started to form bubble.
• In a mixing bowl, Whisk the flour and salt together. Add the yeast mixture and mix to form the dough.
• Add the butter and knead the dough for 10-15 minutes until it forms into a smooth ball .
• Let the dough rest in a greased bowl until doubled in volume, 1-1.5 hours. Prepare and grease an 8 x 8 square pan or a round baking pan.
  
• Remove the dough from bowl and divide it into 9 round balls. Place them in the baking pan, cover and let it rest again until double in size.
• In the meantime, mix the coconut milk with the 3 tablespoons of sugar and heat it up to dissolve the sugar then set aside. Brush the buns with some egg wash.
• Pour the sweeten coconut milk over the buns and bake in a pre-heated 375 degree F oven for 30 minutes or until golden brown.
• Serve warm.