Best Auntie Francess Puligi Falaoa Samoan Sweet Bread Recipes

AUNTIE FRANCES'S PULIGI FALAOA (SAMOAN SWEET BREAD) RECIPE - (3.8/5)

Steps:

• In a saucepan over medium heat place 2 cups sugar & allow to dissolve into syrup. Turn heat down to simmer & slowly add 2 cups water while stirring constantly until all the water is blended, then add vanilla. Mix flour, baking soda & cinnamon. Set aside. Cream sugar & butter, then add eggs, milk & water. Add flour mixture to butter mixture. Add burnt sugar mixture to creamed sugar & butter mixture; mix well. Pour batter in 2 bundt pans that are sprayed with non-stick cooking spray. Cover with foil and bake in pre-heated oven at 350-deg. for about 1 hour. Remove from oven and cool 30 minutes before serving.

PANI POPO (SAMOAN SWEET BREAD)

Steps:

• Mix 2 1/2 cups of flour and yeast.
• In a saucepan heat and stir milk;.
• sugar, shortening, margarine, or butter; and salt til warm and.
• shortening almost melts.
• Add to flour mixture.
• Beat with an electric.
• mixer on low speed for 30 seconds, scraping bowl constantly.
• Using a spoon, stir in as much remaining flour as you can to make a moderately.
• stiff dough that is smooth and easy to pull - 6-8 minutes.
• Shape in a ball and put in a.
• greased bowl.
• Turn it on both sides to grease the whole ball of dough.
• Cover and let rise in the oven on the top rack and below it in a pan put some hot water. (The steam from the hot water will help it to rise) about 45 minutes.
• Punch dough down.
• Roll 18 balls and cover for 10 minutes while you make the following milk mixture.
• Mix 2 cans of coconut milk with 1 cup of sugar. (Add more sugar if.
• you like it sweeter.).
• In 2 13x9x2 pans, pour in half of the milk.
• mixture in each pan, put in 9 bread rolls on top (or you can make the.
• rolls smaller to make more rolls).
• Bake at 375 degrees in the oven.
• for 20 minutes or until bread tests done.

EASY PANI POPO, SAMOAN COCONUT BREAD

Steps:

• Lightly grease a 9x13-inch baking dish. Line the 18 rolls (3 across and 6 down), and set aside to let rise according to package directions.
• In a saucepan, add the coconut milk, fill the can with water and add to saucepan, add the sugar. In a small bowl, mix cornstarch with 2 tablespoons of cold water until all the clumps are gone, set aside. Bring the coconut sauce to a boil add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.
• Bake rolls. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown.
• Remove pan and allow a few minutes to cool. Serve warm.
• Left over sauce can be used to smother rolls when served individually or just make a second pan of Pani Popo.