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Coconut buns with honey
In a partnership with
@pangeia🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
25 servings
Thata Magalhães
@thata_magalhaess- Ingredients
- Recipe
- Wheat Flour1 kg
- Fresh yeast45 g
- Organic Sugar80 g
- Eggs3 unit(s)
- Warm milk460 g
- Canola oil preferably65 g
- Butter90 g
- - Grated coconut filling300 g
- - Butter Filling200 g
- Filling -Organic sugar150 g
- Mix grated coconut well with 200 grams of butter and 150 grams of organic sugar and set aside
- In the blender mix the eggs, warm milk, oil, butter, sugar and yeast for 0:02 minutes
- Throw this mixture into a bowl and gradually add the sifted wheat flour.
- When the dough is not sticking to the bowl, throw it on a countertop, add the rest of the flour and knead the dough until it is firm, consistent and no longer sticking to your hands.
- Make a ball with the dough and let it rest until it doubles in size.
- Separate into two portions, open the dough well with a rolling pin and place the filling spreading over the entire surface of the dough with the help of a spatula.
- Roll the dough like a rocambole and cut small slices about two fingers thick.
- Arrange in a greased mold, if you are going to give it as a gift or take it to someone, I recommend using the sustainable growpack molds that are perfect for the occasion and can go in the oven
- Do the same with the second dough: open, stuff, roll and cut.
- Let the rolls rise, spread the egg yolk with a little milk on top and bake for approximately 00:40 minutes over a heat @ 180°C, or until golden
- After baking, cover the buns with Mel das Gerais honey and sprinkle organic sugar on top, simply wonderful!
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