Panipopo (samoan Sweet Coconut Buns)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 (2 1/4 teaspoon) package active dry yeast
• 1 cup warm water
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 2 tablespoons vegetable oil
• 3 cups all-purpose flour
• 3/4 cup coconut milk, canned or fresh (canned worked great)
• 3/4 cup water
• 1/2 cup sugar

Recipe

• 1 i used a stand mixer up to step 6. the instructions here are to do by hand.
• 2 put the yeast and water in a large bowl and leave for 10 minutes.
• 3 add all the rest of the ingredients and mix to form a soft dough.
• 4 turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic.
• 5 place the dough in a lightly greased bowl, cover and leave to double in volume (optional step: punch down and leave to double in volume again).
• 6 punch the dough down and turn out onto a lightly floured surface.
• 7 shape the dough into 12 balls and place in an ungreased 9 by 13 baking pan. pat down slightly (so they will sit upside down if you want to flip them to serve).
• 8 cover and leave to rise until almost doubled.
• 9 while the buns are rising, preheat your oven to 190°c/375°f, and make your coconut sauce.
• 10 coconut sauce:.
• 11 combine all ingredients well.
• 12 when the buns have doubled in size, pour the sauce over them.
• 13 bake for 20 to 25 minutes or until golden brown and the sauce is bubbling up around the edges.
• 14 let them cool at least a half hour before cutting into them.
• 15 this gives the buns time to set up, and also gives the sauce a chance to thicken slightly.