Coconut cream buns recipe

Recipe for delicious coconut buns with heavenly coconut cream.

5 z 4 ocen

Prep Time 4

Cook Time 30

Total Time 4 30

Servings 9

Calories 366 kcal

First, prepare the coconut cream - you can do this the day before.
Pour the coconut milk into a saucepan, add sugar and salt, and cook everything together for about 15-20 minutes - until the milk slightly evaporates and the mixture thickens.
200 ml coconut milk, 50 g sugar, 1 pinch salt
Transfer the cream to a jar and chill in the refrigerator.

Crumble the yeast, add a teaspoon of sugar to it and mix. Add warm (not hot) milk, mix, cover and set aside for about 20 minutes.
15 g yeast, 0.5 cup milk, 1 teaspoon sugar
In a large bowl, place flour, sugar, egg and butter.
300 g wheat flour - all-purpose, 50 g sugar, 1 egg, 3 tablespoons butter
Add the yeast starter and knead the dough.
Cover the bowl with the prepared dough with a towel and set aside in a warm place for about an hour.
Once the dough has risen, take it out onto a floured surface and roll it into a sheet about half a centimeter thick.
Spread the coconut cream over the top of the dough.
Roll the dough into a log along the longer side.
Cut the dough into 9 pieces and arrange them in a baking pan. Cover the pan with the buns with a towel and set aside for half an hour.
Preheat the oven to 170 degrees (convection).
Bake the buns for about 30 minutes - until nicely browned.
After baking, cool.

Put mascarpone cheese and coconut oil or butter into a saucepan.
50 g mascarpone cheese, 30 g coconut oil
Heat together until melted.
Add powdered sugar and mix thoroughly.
100 g powdered sugar
Spread the glaze over the buns, and finally sprinkle them with desiccated coconut.
desiccated coconut

Enjoy!

Servings: 1pieceCalories: 366kcalCarbohydrates: 45gProtein: 7gFat: 18g

Keyword coconut yeast buns, Rafaello buns

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