PaniPopo; Coconut Bread Buns

image

This bread is so dear, I tell ya. Bless the south Pacific Islands for gifting the world this bread. Not even sure where the bread is original to, Samoa, Hawai  or the Rhodes Islands. I really don’t care. I love it. I discovered this bread a little over a year ago, after Phisayo Ade shared the recipe. Ever since I’ve been hooked.

image

Recipe

Ingredients

•   1 cup milk

•   1/3 cup white sugar

•   1/3 cup butter

•   1 tablespoon active dry yeast

•    4 cups all-purpose flour

•   1/2 teaspoon salt

•    2 eggs

•    2 tablespoons coconut oil

•   1 1/4 Cup Coconut Milk

Procedure

–   First activate your yeast, by adding yeast and about a pinch of sugar to 1/8 cup warm water. The water should be about 110° – 115 °. Leave it to sit for about 10 minutes. The yeast would being to froth if it is active. If it doesn’t froth,  it is not active.

–   Combine the milk, sugar and melted butter and oil.

–   In a large bowl, sift together the flour and salt.

–   Mix in the eggs, oil and the yeast, and butter mixture.

–   Mix until dough pulls away from the sides of the bowl.

–   Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes.

–   Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat.

–   Cover and let stand in a warm place until double in size, about 1 hour or more .

–   Punch down dough and divide into 8 – 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side.

image

–   Let dough rise for 45 – 40 mins minutes, or until almost double.

–   Preheat oven to 350 degrees F .

–   Pour Coconut milk over the risen bread buns. And sprinkle some granulated sugar over the top of the bread

image

–   Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

image

Enjoy with your favourite soup,  tea or just butter. Tastes great when it is till warm.

image image

Soft fluffy and very delicious.

Coconut Milk Biscuits

image It’s funny how I file all my baking therapies in the “Not Really A Baker” category. Well I love to cook and sometimes it involves baking and I’m game, but so that people won’t start asking me questions I have no real answer I have to make the a disclaimer. I spent 3 days dreaming up this recipe and when I was done, four happy little feet were ready to devour it almost without giving me the chance to take pictures. Very milky, coconutty  and yummy. image
Recipe

Ingredients

•    1 Cup Self Raising Flour

•    1/2 Dessicated Coconut

•    1 Cup Coconut Milk

•    1/2 Cup  Caster Sugar

•    1/4  tsp Salt   

•    2 Eggs

Procedure

–    In a bowl mix flour, dessicated coconut, salt and ser aside.

–    Break eggs and separate egg yolks from whites.

–    Using the whisk attachment of your mixer, whisk the egg white till stiff peaks and set aside.

–    At high speed,  whisk egg yolk with caster sugar till it is pale yellow and it and nearly double in size.

–    Using a spatula,  mix gently the egg yolks into the flour mix, then add coconut milk , mix well but gently and then fold in egg white.

–    Line a baking tray with parchment paper or spray non stick cooking spray on the pan or light grease the pan with oil.

–    Pick your preferred icing tip, fill a piping bag and pipe you desired shape on the pan. (I used the 6B open star nozzle )

–   Bake in an oven preheated to 250°c for about 20 mins or it till it is mellow golden brown.

image image