Best Lolo Coconut Buns Recipes

LOLO BUNS - FIJIAN COCONUT BUNS

Lolo Buns - Fijian Coconut Buns image

Another recipe from my Fijian girlfriends. Best eaten warm with a hot cuppa. Prep time does not include rising time.

Provided by Coasty

Categories Breads

Time 55m

Yield 15 buns

Number Of Ingredients 7

Ingredients

4 cups flour, strong
3 teaspoons dried yeast
1/4 cup sugar
60 g butter
1 egg
1 1/2 cups milk
2 cups coconut milk

Steps:

To make the buns place the flour, yeast and sugar in a bowl.
Melt the butter and add the milk. When warm add the egg and beat well.
Pour this into the flour mix and form into a soft dough.
Turn out and knead until smooth and shiny - about 10 minutes.
Place in an oiled bowl and roll the dough around until its covered in the oil.
Cover with cling wrap and leave until double in size.
Turn out and knock down. Divide into 15 pieces and shape each into a smooth bun shape.
Place in greased/oiled cake pan so they are just touching and set aside to rise again until doubled in size.
Preheat oven to 180°C.
Pour over coconut milk. It should just cover the buns. Bake for 35-40 mins or until golden brown.
Remove from oven and eat while still warm.

LOLO (COCONUT) BUNS

LOLO (COCONUT) BUNS image

Categories Bread Bake Vegetarian

Yield 2 9x9 pans of buns

Number Of Ingredients 8

Ingredients

4 cups plain flour
3 teaspoons fresh yeast (one package)
1/3 cup + 1 teaspoon sugar
2 tablespoons melted butter
1 lightly beaten egg
1.5 cups of milk warmed to tepid (100 degrees, finger warm)
2 cups coconut milk (about 2 cans at room temp)
2 tablespoons vegetable oil

Steps:

Put an oven on the 'warm' setting or put it to 200F for a couple of minutes (it should be about 80-90 degrees in the oven). Stick the milk in the microwave for a couple of seconds to bring it up to temperature. Whisk 1 tsp of the sugar and the yeast in the warmed milk. Melt the butter in the microwave. Sieve the flour into a large bowl and stir in the sugar (Kitchen aid stand mixers work great for this recipe). Make a well in the center and add the beaten egg, melted butter and the milk/yeast mixture. Mix the ingredients at a low speed with the flat mixer attachment (never exceeding speed '2' on the mixer) till the dough no longer sticks to the bowl. Knead by hand on a lightly floured board or using the dough attachment on the Kitchen Aid, until the dough is smooth. Place a 'splash' of vegetable oil in a large bowl (stainless mixing bowls work great) and wipe with a paper towel to coat the bowl. Plop the dough into the bowl, cover with plastic wrap, and leave it in your warm (but not hot) oven for an hour. After the the dough has doubled in size, remove the plastic wrap and punch the dough in using your fists. Roll the dough into golfball-sized pieces and place in an oven-safe dish with sides at least 2" high. Pre-heat the oven to 350 degrees F. Leave the dough out in a warm area to rise again (they should double in size). Shortly before placing the dough in the oven, pour the coconut milk all over the dough until it reaches the top of the buns. Bake at 350F for 35 minutes until the tops are golden-brown. Serve ASAP! :-)