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Coconut buns |

Fancy some sweet coconuty treats to accompany your morning coffee? Then these Brazilian buns from Chipa By the Dozen will see you right through til elevenses!

Prep time: 2-3 hours

Cooking time: 30 minutes

Makes: 5 buns

Ingredients buns:

60ml warm milk

40ml warm water

1/2 tbsp dry yeast (3g)

25g & 1tbsp sugar

2 eggs

1/2 tbsp rum

1/2 tsp vanilla extract

1/2 tbsp lemon zest

225g plain flour

20g butter

1/4 teaspoon salt

Ingredients coconut crust:

75g grated coconut

56g sugar

1/2 egg

Icing sugar for dusting

1. Let's dough

Begin these godly breads with the dough. In a bowl, mix together 60ml warm milk, 40ml warm water,1/2 tbsp dry yeast and 1 tbsp of sugar and let it stand for five minutes until the yeast is bubbling happily.

Once he's had his 5 minutes on the naughty step it's time to add the 2 eggs, 1/2 tbsp rum, 1/2 tsp vanilla extract, 1/2 tbsp lemon zest and whisk it together (with an electric whisk if you've got one)

Add a third of the flour and continue whisking, then add the rest and the salt and knead it together until you get a rough dough

Turn the dough out onto a surface and add in your butter in small chunks and knead together for around ten minutes until you have a smooth dough (smoother than a baby's bottom is the standard measure of smooth here!) Place it in a greased bowl and leave it to rise for one hour if it's summer or one hour 45 if it's winter

2. Let's go coconuts

While the dough is resting, let's make the coconut crust. Mix together 75g grated coconut, 56g sugar,1/2 egg. Admire the happy family on the egg carton and wonder if getting a chicken will also help you to repair your fractured family ties.

After the dough has had its resting time, it's time to shape it into balls. Channel your inner chef with his salty balls by splitting the dough into five and rolling each section into a ball. Place into a greased baking tray and brush with a beaten egg. Allow to rest for another 45 minutes.

Once the buns have had their second rest, pre-heat your oven to 180°C. Add the coconut crust to the tops of the buns, careful not to steam roll them in the process. Gently press the coconut crust on the sides (you may want to do a little less than in the photo below, I don't think they should look like they've been in a coconut snow storm)

Bake for 25-30 minutes until golden brown and cooked through, sprinkle with icing sugar to accentuate their godly stature so they look like they have floated down from the snowcapped Mount Olympus.

Dink and sink your golden crowned buns your hynasties!

Food for Thought

Lizzy says: "Godly buns, oh my god. These were glorious, like a brioche and bap had a sugary coconut crusted baby. These were a very easy recipe. My only criticism is that the weighty coconut on top didn't allow the buns to rise as much as I would have liked. I tried a coconut bun from a Portuguese cafe, and it did not compare. 10/10"

Kate says: "This brioche with a coconut crown has won its way into the hearts of Gods and if it's good enough for them ,it's certainly good enough for us mortals. These would be absolutely perfect with a coffee in the morning to counteract the sweetness of the buns and I found the recipe we followed produced really good bun texture. I used desiccated coconut instead of grated and I think that may have made a difference to the topping (it seems more fluffy than others I've seen online) and I definitely over-coconuted. Still delicious though 9/10"

9.5/10 Gasps


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