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1 Samoan Coconut Buns

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Samoan Coconut Buns

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Ingredients

15 portion(s)

Dough

  • 250 grams water
  • 1 tbsp Butter
  • 100 grams raw sugar
  • 3 tsp dry yeast
  • 600 grams bakers flour
  • 1 tsp Bread Improver (Optional)

Coconut Sauce

Coconut Sauce

  • 400ml can coconut cream
  • 800 grams water
  • 100 grams raw sugar
  • 20 grams Corn Flour

Sugar Glaze

  • 100 grams white sugar
  • 65 grams water
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  • 6
    1h 55min
    Preparation 1h 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Dough

  1. Line a large baking tray with baking paper and set aside.

  2. Place water, yeast and sugar into mixing bowl and heat 3 minutes, 37 degrees on speed 1.

  3. Add butter and bakers flour and mix for 10 seconds on speed 6 and then kneed for 3 minutes.

     

  4. Preheat oven to 200 degrees. Transfer dough onto thermomat or floured work surface and work into a ball. Wrap in thermomat or place in a bowl and cover with plastic wrap. Leave to prove in a warm place until doubled in size (approx. 30 minutes).

     

  5. Knock down dough. Roll out into a large rectangle (5 mm thick) then roll up into a long swiss roll. Using a sharp knife, cut into 15 slices to form individual scrolls and place cut side up onto prepared baking tray. Cover with glad wrap and leave to prove in a warm place until doubled in size (approx 30 minutes).

    6. Coconut Sauce

  6. Place coconut cream, water, sugar and cornflour into mixing bowl and cook for 5 minutes, 100 degrees on speed 1.

  7. When the buns have doubled in size pour the coconut sauce over the top until it is covering half way up the side of the tray. Place into hot oven and cook for 20-30 minutes or until browned.

  8. Remove from oven and brush buns with sugar syrup glaze. Allow to cool. Server warm or cold.

    9. Sugar Glaze

  9. Place sugar and water into mixing bowl and cook for 5 minutes at 100 degrees on speed 1 until sugar is disolved. Brush sugar glaze onto the top of the cooked buns.

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Accessories you need

  • Spatula TM31
    Spatula TM31
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Just made this recipe and finished the coconut...

    Submitted by DCIA on 17. May 2020 - 10:38.

    Just made this recipe and finished the coconut sauce - is it meant to be 800 grams of water or 80 grams? I followed the recipe and did 800 and the coconut sauce is very runny with not even half used

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  • Yummm ...

    Submitted by ErinEnoka on 5. August 2018 - 15:17.

    Yummm
    my husband is from the Cook Islands and we always enjoy these buns when we visit there. Just made these and they taste exactly the same!! So excited because I’m pregnant and have been craving them! Thanks for sharing!

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  • Delicious thank you, my husband loved them.

    Submitted by faleono123 on 12. April 2017 - 22:54.

    Delicious thank you, my husband loved them.

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