Sweet mini coconut buns – Winnie Ling Long

125g strong white flour
(Extra for kneading)
100g plain flour
(Extra for kneading)
50g caster sugar
7g yeast
150ml warm milk (full fat)
1 tsp vanilla essence
1 tbs olive oil

Coconut Cream Filling
120g Icing sugar
140ml Double cream
80ml Coconut milk

Mix the flour, sugar and yeast together in a mixing bowl, add in the warm milk, vanilla essence and olive oil.
Combine ingredients together to form a sticky dough.
Transfer sticky dough onto a slighty floured surface and then knead the dough with extra sprinkle of flours.
Knead until it’s slight smooth and elasticy.
Put the dough back into mixing bowl and cover with a damp cloth.
Let is rise for 30mins until it’s doubled in size.
Preheat oven to 200c fan.
Transfer the dough back onto floured work top and knead again for another 5mins until it’s smooth and elasticy.
Roll dough into a cylinder shape and cut into 12 equal pieces.
Roll pieces into a ball and place into a 12 hole muffin baking tray already
greased and lightly sprinkled with flour.
Cover with damp cloth and leave to rise for another 15mins.

To make coconut cream filling add icing sugar to mixing bowl and pour in double cream to stir until all the icing sugar is smoothly incorporated.
Stir in the coconut milk and then use an electric hand whisk to whisk for about 2 mins until it gets nice and fluffy.
Put in fridge to chill.

Pop buns in oven and bake for about 10mins until golden brown.
The bun should make make a hallow sound when you knock the base.
Leave to cool for a few mins then cut a circle from the top to create a well in the middle of the bun, do not cut through to the bottom.
Pipe in the coconut cream.
Brush some coconut cream over the top lip of the bun and roll in desiccated coconut then place back gently on top of bun.