- 1 cup (150g) bread flour
- ¼ tsp dried yeast
- 1½ cups (225 g) bread flour, extra
- ¾ cup (110 g) plain flour
- 1½ tbsps full-cream milk powder
- 1 tsp coarse cooking salt
- 1 tsp (4 g) dried yeast, extra
- 1 egg, beaten lightly
- 1 tbsp caster sugar
- 50 g butter, chopped
- 100 g butter, extra, melted
- ⅓ cup (75 g) white sugar
- 125 g butter, softened
- 2 tbsps caster sugar
- 2 tbsps plain flour
- ⅔ cup (50 g) desiccated coconut
- ¼ cup (25 g) full-cream milk powder
Combine bread flour, ⅔ cup (160 ml) warm water and the yeast in a medium bowl. Stand in a warm place for 10 mins or until mixture is frothy. Cover; refrigerate overnight. Stand for 1 hr at room temperature before using.
Place the extra bread flour, the plain flour, milk powder, salt, extra yeast, egg, caster sugar and ⅓ cup (80 ml) water in a large bowl of an electric mixer fitted with a dough hook. Add yeast mixture; mix until combined. Knead for 5 mins or until smooth and elastic. Mix in chopped butter, one piece at a time, until combined.
Transfer dough to an oiled large bowl; cover with plastic wrap. Stand in a warm place for 1½ hrs or until dough has doubled in size.
Meanwhile, make coconut filling.
Preheat oven to 190 C/170 C fan. Grease and line two 6-hole (¾ cup/180 ml) Texas muffin pans with baking paper.
Turn dough onto a lightly floured sheet of baking paper; roll into a 30 cm x 40 cm. Spread coconut filling on dough, leaving a 2 cm border on one of the long sides. Roll dough tightly to enclose filling. Cut log into 12 equal pieces. Place each piece, cut-side up, into a pan hole. Cover pans with oiled plastic wrap. Stand in a warm place for 1 hr or until dough has doubled in size.
TIP You will need to begin this recipe a day ahead. The butter should be at room temperature, not too soft.
Coconut buns are best baked on the day of serving. Can be frozen wrapped in plastic wrap or an airtight container for up to one month.