North African Spiced Lolo Buns

Ingredients

The original Polynesian Lolo Buns are typically sweet and made with coconut milk, while the adapted North African version incorporates savory flavors and spices like cumin, coriander, and paprika. The North African Spiced Lolo Buns have a unique blend of flavors that reflect the culinary traditions of North Africa. We alse have the original recipe for Lolo Buns, so you can check it out.

• 2 cups (470ml) all-purpose flour 2 cups (470ml) all-purpose flour
• 2 teaspoons (10g) instant yeast 2 teaspoons (10g) instant yeast
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 4g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, salt, cumin, coriander, and paprika.
2. 2.
   In a separate bowl, mix together the honey, warm water, and olive oil.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients while stirring with a wooden spoon until a dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   Punch down the risen dough and divide it into 8 equal portions. Shape each portion into a ball and place them on the prepared baking sheet.
8. 8.
   Cover the buns with a kitchen towel and let them rise for another 30 minutes.
9. 9.
   Bake the buns in the preheated oven for 15-20 minutes or until golden brown.
10. 10.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Cumin — Toast the cumin seeds in a dry skillet over medium heat for a few minutes until fragrant. Then grind them using a mortar and pestle or a spice grinder for the freshest flavor.
• Coriander — Use freshly ground coriander seeds for the best flavor. Toast the seeds before grinding to enhance their aroma.
• Paprika — Opt for a high-quality smoked paprika to add a smoky depth to the buns.

Tips & Tricks

• For an extra burst of flavor, sprinkle some sesame seeds or nigella seeds on top of the buns before baking.
• Serve the North African Spiced Lolo Buns warm with a side of hummus or baba ganoush for a delicious appetizer or snack.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the dough.
• Experiment with different spice blends to create your own unique twist on these buns.
• These buns are best enjoyed fresh on the day they are baked, but you can store them in an airtight container for up to 2 days.

Serving advice

Serve the North African Spiced Lolo Buns as a delightful accompaniment to a Moroccan tagine or as a flavorful addition to a mezze platter. They can also be enjoyed on their own as a satisfying snack.

Presentation advice

Arrange the North African Spiced Lolo Buns on a rustic wooden platter, garnished with fresh herbs like cilantro or parsley. The golden-brown crust and aromatic spices will make them visually appealing and irresistible.