* Exported from MasterCook *
Bread, Coconut Buns
Recipe By :Jessamyn Waldman Rodriguez
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Breakfast Fruit
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups all-purpose flour -- (500g)
1/2 cup sugar -- (100g)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
8 tablespoons unsalted butter -- at room temp, (115g)
3 large eggs -- beten
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut -- (50g)
1/4 cup raisins -- opt, (35g)
1/2 cup coconut milk -- scant cup, (110g)
Note: To make these with fresh coconut, crack open a coconut and
strain out the liquid into a food processor. Scrape away the coconut
flesh with a spoon and put the coconut into the food processor. Pulse
until it is finely chopped. Measure out 1 1/2C/160g of this and use
it in the dough in place of both the shredded coconut and coconut milk.
These can be made for breakfast or snack in the afternoon. Easy to
prepare, these buttery, crumbly buns are reminiscent of scones. They
get a double dose of coconut via both coconut milk and shredded coconut.
Preheat the oven to 350F/180C. Line a rimmed baking sheet with parchment paper.
Put the flour, sugar, baking powder, cinnamon, and salt in the bowl
of a stand mixer fitted with a dough hook. Mix on low speed to
combine. Stop the mixer and add the butter, eggs, vanilla, shredded
coconut, raisins (if using), and coconut milk. Increase the speed to
med and mix just until the ingredients come together to form a thick,
sticky dough. Let the dough rest in the bowl for 5 min.
Using two spoons or lightly floured hands divide the dough into 12
equal portions (each about 3oz/90cm) dropping them evenly spaced onto
the parchment-lined baking sheet as you go (as if you were making
cookies). Bake until buns are golden brown and your kitchen smells
like a toasted coconut, 30-35 min
Transfer the buns to a wire rack to cool for at least 15 min before
eating. Serve warm or at room temperature. Store any leftovers in an
airtight plastic bag at room temp for up to a couple of days.
Source:
"The Hot Bread Kitchen Cookbook"
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Per Serving (excluding unknown items): 328 Calories; 14g Fat (38.1%
calories from fat); 7g Protein; 45g Carbohydrate; 2g Dietary Fiber;
74mg Cholesterol; 143mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.