Equatorial Guinea Bath Bun Delight

Recipe

Equatorial Guinea Bath Bun Delight

Tropical Twist: Equatorial Guinea Bath Bun Delight

4.5 out of 5

Indulge in the flavors of Equatorial Guinea with this delightful twist on the classic English Bath Bun. This recipe combines the rich and buttery texture of the original with tropical ingredients to create a unique and mouthwatering treat.

Jan Dec
Sweet Bread› Bath Bun
European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› English cuisine
African cuisine› Central African cuisine› Equatorial Guinea cuisine

Preparation time

20 minutes

Cooking time

15-20 minutes

Total time

1 hour 50 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Dairy-free (if using dairy-free butter), Nut-free (if omitting shredded coconut)

Allergens

Milk, Wheat

Not suitable for

Vegan (contains dairy), Gluten-free (contains all-purpose flour)

Ingredients

In this Equatorial Guinea adaptation, the traditional Bath Bun is transformed by incorporating tropical fruits such as mango, pineapple, and banana. Additionally, a coconut glaze is added to enhance the tropical flavors and provide a creamy texture. We alse have the original recipe for Bath Bun, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 280 kcal / 1172 KJ
  • Fat (total, saturated): 8g, 5g
  • Carbohydrates (total, sugars): 48g, 20g
  • Protein: 5g
  • Fiber: 2g
  • Salt: 0.3g

Preparation

  1. 1.
    In a large mixing bowl, combine the flour, sugar, salt, and yeast.
  2. 2.
    Add the warm milk, softened butter, and vanilla extract to the dry ingredients. Mix until a soft dough forms.
  3. 3.
    Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
  4. 4.
    Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
  5. 5.
    Punch down the dough and divide it into 8 equal portions. Shape each portion into a ball.
  6. 6.
    Flatten each ball slightly and place a spoonful of diced mango, pineapple, and banana in the center. Fold the edges over the filling and pinch to seal.
  7. 7.
    Place the filled buns on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for another 30 minutes.
  8. 8.
    Preheat the oven to 180°C (350°F).
  9. 9.
    Bake the buns for 15-20 minutes, or until golden brown.
  10. 10.
    In a small bowl, whisk together the coconut milk and powdered sugar until smooth.
  11. 11.
    Remove the buns from the oven and brush the tops with the coconut glaze. Sprinkle with shredded coconut for garnish.
  12. 12.
    Allow the buns to cool slightly before serving.

Treat your ingredients with care...

  • Mango — Choose ripe mangoes for the best flavor and texture. Peel and dice the mango into small pieces.
  • Pineapple — Fresh pineapple works best, but canned pineapple can also be used. Drain the pineapple and dice it into small pieces.
  • Banana — Use ripe bananas for a sweeter taste. Dice the banana into small pieces.

Tips & Tricks

  • For an extra tropical touch, sprinkle some toasted coconut flakes on top of the buns before serving.
  • If you prefer a sweeter glaze, add a teaspoon of honey or maple syrup to the coconut milk and powdered sugar mixture.
  • Experiment with different tropical fruits such as papaya or passion fruit for a unique twist.

Serving advice

Serve the Equatorial Guinea Bath Bun Delight warm or at room temperature. It pairs well with a cup of tea or coffee.

Presentation advice

Arrange the buns on a platter and sprinkle some additional shredded coconut on top for an eye-catching presentation. Serve with a tropical fruit garnish, such as a slice of mango or pineapple.

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