Coconut buns

Preparation

Method for the dough

1. Add the flour, salt, sugar, milk, one egg and yeast to the stand mixer bowl in that order.
2. Knead with the bread hook for 6 to 7 minutes.
3. Add the softened Grand Fermage unsalted butter roll in pieces.
4. Knead again for 5 minutes.
5. Cover and prove for 1 hour.

Method for the coconut filling

1. Cream the butter and sugar together with the egg.
2. Then gradually add the milk powder and coconut. Set aside.

Decoration

1. Melt the butter. Mix the sugar and flour together and gradually add the melted butter.
2. Pour into a piping bag and set aside.

Method for the shaping

1. Knock back the dough.
2. Divide into 12 pieces and shape into 12 balls.
3. Flatten each ball into a pancake about 1 cm thick.
4. Add a spoonful of coconut filling to the centre of each.
5. Fold the pancakes in half, seal the ends and form the buns.
6. Place the coconut buns on a baking tray lined with greaseproof paper.
7. Prove for another 1 hour.

Cooking time

1. Preheat the oven to 170°C.
2. Brush the buns with a beaten egg.
3. Decorate them with two or three decorative dough strips (mixture of butter, flour and sugar).
4. Sprinkle on a few sesame seeds
5. Bake for 15 minutes.