Panipopo

Prep Time:30 minutes plus rising time

Cook time:30 minutes

Serves:12

Description
Samoan sweet coconut buns

Ingredients

 * 1 package (or 2 and ¼ teaspoons) active dry yeast
 * 1 cup (240ml) warm water
 * ¼ cup (50g) sugar
 * ½ teaspoon salt
 * 1 egg, lightly beaten
 * 2 tablespoons (30ml) vegetable oil
 * 2½ - 3 cups (313-475g) all-purpose flour or bread flour

Coconut sauce

 * ½ can (200ml) canned or fresh coconut milk
 * ½ can (200ml) water
 * ½ cup (100g) sugar

Directions

 * 1) Put the yeast and water in a large bowl and leave for 10 minutes.
 * 2) Add all the rest of the ingredients and mix to form a soft dough.
 * 3) Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic.
 * 4) 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)
 * 5) Punch the dough down and turn out onto a lightly floured surface.
 * 6) Shape the buns and place in an ungreased baking tin.
 * 7) Cover and leave to rise until almost doubled.
 * 8) while the buns are rising, preheat your oven to 190°c/375°f, and make your coconut sauce.

Coconut sauce

 * 1) Combine all ingredients well.
 * 2) When the buns have doubled in size, pour the sauce over them.
 * 3) Bake for 25-30 minutes or until golden brown and the sauce is bubbling up around the edges.
 * 4) Let them cool at least a half hour before cutting into them.
 * 5) This gives the buns time to set up, and also gives the sauce a chance to thicken slightly.