Tuesday, August 16, 2022

Inside Out Coconut Buns #BBB

 

Coconut lovers rejoice, we have a double header for coconut recipes this month!  Our last buns were a soft and subtle coconut dinner roll.  These buns are a coconut-rich sweet treat, sure to please folks that love a coconut filling.  The dough is actually quite similar between the two recipes but the results are quite different.  The shredded coconut filling gives a nice, pronounced coconut flavor and texture to these buns.  The dough is not overly sweet, so with the filling, these are the perfect not-too-sweet treat.  Be warned that these gorgeous buns are large enough to split between two people.  I made the six buns stated in the recipe but would either try going smaller or making a different shape that allowed for smaller portions!  That said, I have been splitting them and savoring one half at a time.  Yummy.


 There are various ways to shape the buns: plain snail buns, twisted round buns (what I chose), heart-shaped buns, and straight twists.  I might be inclined to try the straight twists if I wanted to make smaller portions, or maybe eight slightly smaller twists.  I have made blueberry twists to delicious effect.  Oh, don't worry about the turmeric adding any flavor, it is completely undetectable and just helps provide a nice color to the filling.  (Honestly, I wouldn't have minded a touch more filling, but these are still wonderful as is.)  I tried one half toasted with a little butter and honey this morning and it was amazing!  Really complements the coconut.


Inside Out Coconut Buns
makes 6 large buns

For the Dough :
175 ml coconut milk (or regular milk), (¾ cup)
30 g sugar, (3 tbsp)
3 g active dry or instant yeast, (1 tsp)
360 g bread flour, 3 cups (I used all purpose)
10 g powdered milk, (2 tbsp)
2 g salt, (½ tsp)
50 g butter, melted
1 large egg

For the Coconut Filling :
50 g unsweetened shredded/ desiccated coconut, (½ cup)
45 g sugar, (3 tbsp plus 1 tsp)
1/16 tsp ground turmeric (optional)
45 g unsalted butter, soft at room temperature (3 tbsp), melted
1 egg yolk, from a large egg
1 tsp vanilla bean paste/ extract

For Brushing :
Egg Wash or milk

To Make the Dough :

Combine the coconut milk, a little of the sugar, and the yeast in a small bowl.  Set aside for 5-10 minutes until foamy.

Add this and all other dough ingredients to a large bowl or stand mixer.  Knead until the dough is soft, smooth and elastic. Adjust liquid and flour in small increments, as required, to reach this consistency. The gluten should be developed enough to pass the “window pane” test.

Shape the dough into a ball and place back in the bowl.  Cover with a damp towel, plastic wrap, or a silicone lid, and let rise for about 1 hour until the dough has doubled in size.

Meanwhile, make the filling :

Using a spoon, mix together all the filling ingredients in a bowl until combined. 

Cover and refrigerate the filling for about 10-20 minutes to chill.  It should still be spreadable.

To Shape the Buns :

Gently deflate the risen dough. Divide the dough into six equal pieces. Working with one portion at a time, shape the dough into an oval or circle. Cover the other five pieces of dough with a towel while you shape the first bun.

Take the chilled filling out of the refrigerator and divide it also into six pieces. Each portion should be about 1½ tbsp worth of filling. The directions below are to shape twisted round buns.

Roll out one piece of dough until you get a rectangle of about 10 x 4 inches long. You don’t need to flour your work surface. Take one portion of the filling and spread it over half of the rectangle, along its length. Fold the other side over the filling and press lightly to seal the edges. You should now have a long and thin rectangle.

Using a sharp knife, make 2 or 3 cuts along the length inside the rectangle, leaving about 1/4 to 1/2 inch at the short edges intact. Holding the short edges with your hands, pull very gently to stretch the dough, then twist the dough a few times. Fold into a knot. Tuck both ends under. The filling should show up in layers on the shaped dough. 

I made the twisted buns with just a slightly different method using the video linked up above.  The above method may help prevent rolling the filling out the edges!  Hence why I recommend not rolling all the way to the edges with the following method.

The filling portions were chilled as balls.  Looks like an egg!

Pull up the edges and seal.

Roll gently into an oval.  Avoid rolling all the way to the edge.

Make a few lengthwise cuts inside the edges of the dough.

Fold in half lengthwise.

Twist.

Wrap the twist back around itself clockwise and tuck the end up under.
(Right handed.  Left would be counter clockwise I think.)

Place the shaped buns on a parchment lined tray.  Cover them loosely and allow to rise until almost doubled in size, about an hour.


When ready to bake, gently brush the tops with egg wash or milk.  (I used a mixture of egg and water.)

Bake in a pre-heated oven at 180ºC (350ºF) for about 25 minutes until they are done and a rich golden brown color. Let cool on the baking sheet for 5 minutes and then transfer to a cooling rack. These buns are best consumed while they’re still a little warm.  They reheat well and split and toast beautifully.  Good with butter, or marmalade, jam, or pepper jelly as well.  Or a spread of coconut butter if you really want to amp up the coconut!

These buns will keep for 2-3 days, but it for longer storage, freeze them.  Warm them up before eating. 

The rest of the Bread Baking Babes





Tuesday, August 9, 2022

Samoan Coconut Rolls (Pani Popo) #BreadBakers


Some recipes stay on the back burner for a long time, until there is an excuse to make them.  Such was the case with these coconut rolls.  I only wish the excuse had presented itself sooner!  Aside from being delicious in their own right, these coconut buns hit me with a massive wave of nostalgia.  They taste so much like the lunch rolls that our amazing school cook used to make for us.  If you never grew up with a lunch lady that was all about feeding everybody with love, I am so sorry.  When I exclaimed to my hubby that these tasted like school lunch rolls, he got a look of horror on his face, having been subjected to "institutional quality" school lunch fare as a student.  Poor boy, he was never fortunate enough to have tasted the likes of Lucille's sticky buns.  Well, aside from my bakes of her recipe, fortunately preserved in a community cookbook.  Our principal used to sneak her fresh baked goods on the days we had them.  The coconut is fairly subtle, hence my nostalgia for our lunch rolls which were not coconut flavored.  It's surprising, considering there is an entire can of coconut milk in and on the buns.  The milk, butter, and sugar yield a roll that is wonderfully soft, tender, and delicious.  If the extra sugar topping is used, they are truly a treat.  Seeing as this was already a fairly sweet dough, I left that topping off.  Baked in a portion of the coconut milk as a sauce, these are a rich and delightful accompaniment to a meal.


Depending on the amount of coconut milk used to sauce the rolls, there may be a touch left after baking that will leave a little bit of a thin pudding layer to the bottom of the rolls.  It soaks in as they cool and some people choose to use a little less milk so that it bakes in completely.  All personal preference.

Coconut, if it wasn't clear, is the theme for our BreadBakers bake this month, hosted by Palatable Pastime,  and you will see yeast bread, quick bread, sweet, and savory options!


Pani Popo (Samoan coconut rolls)
makes 12 rolls or one loaf

1 pkg (2¼ tsp) Active dry yeast
3 tbsp warm water 105F- 115ºF
1 can coconut milk 14-15oz, divided in half
4 tbsp (56.5 grams) butter
1 large egg
¼ cup (17 g) powdered milk
½ cup (100 g) sugar (may be reduced if desired)
½-1 tsp (2.5 - 5 g) salt
3½ - 3¾ cups (450 - 490 g) all-purpose flour
2-3 tbsp (28.12 - 42.18 g) raw sugar (optional) for the top

In a stand mixer combine the warm water and yeast to dissolve. Let it stand until foamy, about 5-10 minutes.

In a microwave safe glass measure, combine 1 cup coconut milk, butter pieces, sugar, and salt.  Heat for about a minute; stir until everything is melted and combined and let cool until just warm. Lightly whisk the egg and powdered milk into the butter mixture.

Add to the yeast mixture and stir until well combined.

Add about 3½ cups of flour and continue mixing.  Add enough additional flour (if needed) to make soft dough.  Knead well either by hand or with a mixer for 8-12 minutes.  The dough may stick to the sides of the bowl slightly but will scrape down easily.  After the first rise it will not be sticky anymore and should be very easy to handle.


Cover dough loosely with a clean cloth and let rise in a warm place for 1 to 2 hours or until doubled.  Since this is a sweet dough, it may take longer to rise.

Once the dough has doubled, deflate and shape.  The dough maybe shaped into a loaf and placed seam side down into a greased loaf pan, or divide the dough into 12 equal pieces. Shape each piece into a ball.

Place in a greased 9x13-inch pan to bake. The rolls may be refrigerated before baking for up to 24 hours.  Remove and let rise at room temperature until quite puffy and nearly doubled.

Preheat oven to 350ºF.  Add some or all of the remaining coconut milk over the rolls in the pan. Gently brush the tops of the loaf or rolls with coconut milk and sprinkle with sugar if using.  Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 25 minutes for rolls or 35-40 minutes for a loaf.  The loaf and rolls will be around 200-205ºF internal temp when done.

Remove from the baking pan and let cool slightly.  These rolls are delicious warm. 

Be sure to check out all the other coconut creations this month!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. 
 
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