Nauruan Coconut Cream Buns

Ingredients

In this adaptation, the traditional Finnish Laskiaispulla is transformed into Nauruan Coconut Cream Buns by incorporating the flavors of Nauru. The original recipe's filling is replaced with a rich and creamy coconut cream, adding a tropical twist to the buns. Additionally, the glaze is modified to complement the coconut flavor, enhancing the overall taste experience. We alse have the original recipe for Laskiaispulla, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 240ml (1 cup) warm coconut milk 240ml (1 cup) warm coconut milk
• 60g (1/4 cup) unsalted butter, melted 60g (1/4 cup) unsalted butter, melted
• 1/2 tsp salt 1/2 tsp salt
• 2 large eggs 2 large eggs
• 200ml (3/4 cup) coconut cream, for filling 200ml (3/4 cup) coconut cream, for filling
• 100g (1 cup) powdered sugar, for glaze 100g (1 cup) powdered sugar, for glaze
• 2 tbsp coconut milk, for glaze 2 tbsp coconut milk, for glaze
• Shredded coconut, for garnish Shredded coconut, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 48g, 18g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and yeast. Mix well.
2. 2.
   Add warm coconut milk, melted butter, salt, and eggs to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until 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 12 equal portions. Shape each portion into a ball and place them on a baking sheet lined with parchment paper.
6. 6.
   Cover the buns with a kitchen towel and let them rise for another 30 minutes.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Bake the buns for 15-20 minutes, or until golden brown.
9. 9.
   Remove the buns from the oven and let them cool completely.
10. 10.
    Once cooled, slice each bun in half horizontally.
11. 11.
    Fill each bun with a generous amount of coconut cream.
12. 12.
    In a small bowl, whisk together powdered sugar and coconut milk to make the glaze.
13. 13.
    Drizzle the glaze over the filled buns and sprinkle with shredded coconut for garnish.

Treat your ingredients with care...

• Coconut cream — Make sure to use thick coconut cream for a rich and creamy filling. If the coconut cream is too thin, refrigerate it for a few hours to thicken before using.
• Shredded coconut — Toast the shredded coconut in a dry pan over medium heat until golden brown for added flavor and crunch.

Tips & Tricks

• For a more pronounced coconut flavor, add a few drops of coconut extract to the dough.
• If you prefer a sweeter glaze, add a teaspoon of vanilla extract to the powdered sugar and coconut milk mixture.
• Experiment with different fillings such as pineapple jam or mango puree for a tropical twist.

Serving advice

Serve the Nauruan Coconut Cream Buns as a delightful dessert or enjoy them with a cup of Nauruan coffee or tea.

Presentation advice

Arrange the Nauruan Coconut Cream Buns on a platter, dust them with powdered sugar, and garnish with fresh mint leaves for an elegant presentation.