- 4 cups plain flour;
- 3 tsp fresh yeast;
- 1/4 cup sugar;
- 2 oz melted butter;
- 1 beaten egg;
- 1.5 cups of milk warmed to tepid;
- 2 cups of quality coconut milk at room temperature.
- Heat oven to 350 degrees F;
- Dissolve 1 teaspoon of the sugar and the yeast in the warmed milk;
- Sieve the flour into a large bowl or Kitchen Aid bowl and stir in the sugar;
- Make a well in the centre and add the beaten egg, melted butter and the milk/yeast mixture;
- Mix the ingredients to form a dough that 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 and shiny;
- Place the dough in a lightly oiled bowl and cover with plastic film;
- Leave in a warm place for an hour until the dough has doubled in size;
- Return the dough to the floured board and punch down using your fists;
- Divide the dough into 32 equal pieces and roll each into a ball shape;
- Oil a 10" round cake tin with sides at least 2" high;
- Pack the dough balls into the tin and leave in a warm place for a second rising;
- Again, the dough should double in size;
- Pour the coconut milk over the buns until it reaches the top of the buns;
- Bake in the preheated oven for about 35 minutes until golden brown and cooked through;
Best served warm.
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