Sweet Coconut Buns

It's Shrove Tuesday! Last year I made traditional "Shrove Buns", so this time I wanted to make something different (but only mildly different, as I need to have my yearly dose of almond paste filled buns). The buns have a very smooth texture (maybe because of coconut fat/oil?). The taste is only mildly 'coconutty' in the baked product so you can enjoy them as Shrove Buns, too, in which case fill them with the traditional almond paste and whipped cream. You could also substitute coconut jam for almond paste.

Sweet Coconut Buns 

makes 8-10

200 ml coconut milk (16% fat), warmed to 37 C
20 g fresh yeast (or appr. 9 g dry yeast)
80 g sugar
1/2 tsp salt
1 tsp ground cardamom
1/2 egg, lightly beaten (save the other half for brushing)
appr. 350 g wheat flour (high protein)
50 g butter, cubed, at room-temperature

To decorate:
almond or coconut flakes

Filling, optional:
almond paste (softened with milk) / coconut jam
whipped cream

Crumble the fresh yeast to a bowl and mix with the warm coconut milk. Add salt, sugar, cardamom and egg and mix. Add the flour in batches and knead for a couple minutes. Don't put too much flour, the dough should still be soft and slightly sticking to your hands. Add the cubed butter and knead until well incorporated. Add more flour if needed. When the dough starts to form a ball and feels firm, it's ready. Leave to a warm place covered with cling-film for 45-60 minutes. When the dough is risen, fold it down on a floured surface and divide to 8-10 pieces. Roll them to buns and leave to rise on a baking tray (20-30 min). Meanwhile, heat the oven to 225 C. Brush with egg and sprinkle some almond/coconut flakes on top. Bake for 10-12 min.

For Shrove Tuesday: Check here for traditional fillings or fill them with coconut jam and whipped cream.

Recipe adapted from Yhteishyvä.

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