I want to warn you that these soft and juicy coconut buns are extremely addicting. The secret is in the coconut sauce, which you pour on fully proofed, unbaked buns. As soon as you take the first bite of these sweet, melting in your mouth delicious buns you will definitely fall in love with this recipe.
|Ready in: 36 hours||Serves: 6-8 people|
|Yield: 9 x 60g Rolls||Units: US, EU|
Sweet Stiff Sourdough Starter
- 8 g sourdough starter
- 30 g water
- 60 g bread flour
- 5g sugar
- 250 g bread flour (100%)
- 75 g milk
- 50 g condensed milk
- 75 g sweet stiff starter
- 1 large egg
- 20 g sugar
- 50 g soft butter
- 5 g salt (2%)
- 0.5 g dry yeast (optional, to reduce sourness)
- 400g(1 can) coconut milk
- 90g sugar
- 1 tsp corn starch
- Pinch of salt
- 10 pm dissolve sugar in the water, add starter and whisk together, add flour, mix well, form a ball, place in jar, cover let sit at room temp 74-78F until it increases in volume in 2 or more times.
- Stiff sweet starter will have lower hydration then regular liquid starter and will help us to lower the acidity of final product (learn how to make sourdough starter from scratch here).
- 8 am in a bowl of stand mixer add milk, condensed milk, an egg, sugar, stiff sourdough starter (75 g) to the flour and let autolyse for 1 hour.
- During the autolyse period the flour becomes fully hydrated. This activates gluten development.
- 9 am mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt mix for a couple more minutes. The dough should form a ball.
- Add soft butter, increase the speed of mixer, mix for 10 more minutes until the dough is well incorporated and comes up together. You will be able to perform windowpane test.
- Cover and let it proof for 3-4 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become slightly puffy.
- 1 pm transfer the dough to the fridge for cold fermentation for 6-9 hours.
- 10 pm Remove the dough from the fridge.
- Divide on 9 equal pieces (about 60g each)
- Pinch all edges to the bottom of a roll, try to round it tightly.
- Transfer the shaped rolls into the square baking pan.
- Cover rolls and let them proof overnight for 8 -10 hours 70-74F /20-23C until they double in volume.
- Prepare the coconut sauce by mixing all ingredients together and boiling it over medium heat until it will get thickened. Cover and let cool off until next morning.
- 7 am Preheat the oven to 375F.
- Pour coconut sauce over proofed buns.
- Sprinkle some coconut on top of each bun.
- Bake 375F for 15 min, then 350F for 13-15 min more until golden brown.
- Serve buns while they are still warm, scoop some coconut sauce from the tray and pour it on top of the bun.