Lolo Buns - A Tropical Delight

Ingredients

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 package (2 1/4 tsp) active dry yeast 1 package (2 1/4 tsp) active dry yeast
• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 1/2 tsp salt 1/2 tsp salt
• 1/4 cup (56g) unsalted butter, melted 1/4 cup (56g) unsalted butter, melted
• 1 large egg 1 large egg

Nutrition

• Calories: 220 kcal / 920 KJ
• Fat: 7g (Saturated Fat: 5g)
• Carbohydrates: 34g (Sugar: 5g)
• Protein: 5g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a small saucepan, heat the coconut milk over low heat until warm, but not boiling. Remove from heat and stir in the granulated sugar until dissolved.
2. 2.
   Sprinkle the yeast over the warm coconut milk mixture and let it sit for 5 minutes, or until foamy.
3. 3.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the melted butter, egg, and the yeast mixture.
4. 4.
   Stir the ingredients together until a dough forms. Transfer the dough to a lightly floured surface and knead for about 5 minutes, or 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 about 1 hour, or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
7. 7.
   Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a ball and place them on the prepared baking sheet, leaving some space between each bun.
8. 8.
   Cover the buns with the 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 the buns cool slightly before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Active dry yeast — Make sure the yeast is fresh and active. If it doesn't foam after sitting in the warm coconut milk, it may be expired and you'll need to start with fresh yeast.
• All-purpose flour — Use a spoon to lightly scoop the flour into the measuring cup and level it off with a knife. Avoid packing the flour into the cup, as it can lead to dense buns.

Tips & Tricks

• For a more pronounced coconut flavor, you can replace a portion of the coconut milk with coconut cream.
• If you prefer sweeter buns, you can increase the amount of sugar in the dough to your liking.
• To add a tropical twist, you can sprinkle shredded coconut on top of the buns before baking.
• These buns are best enjoyed fresh, but you can store any leftovers in an airtight container for up to 2 days. Warm them up in the oven or microwave before serving.
• Experiment with different fillings such as chocolate chips, dried fruits, or nuts to customize the buns to your taste.

Serving advice

Serve the Lolo Buns warm, either on their own or with a spread of butter or a drizzle of honey. They are perfect for breakfast, brunch, or as a delightful snack with a cup of tea or coffee.

Presentation advice

Arrange the Lolo Buns on a serving platter or a bread basket, allowing their golden brown tops to be visible. You can sprinkle some powdered sugar on top for an extra touch of elegance. Serve them alongside fresh tropical fruits like pineapple or mango to enhance the Polynesian experience.