Panipopo<< Back to list

1pkgactive dry yeast (2 tsp)
1cupwarm water
1egg, lightly beaten
2tbspvegetable oil
2-3cupsall purpose flour or bread flour
  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. Pinch off balls of dough and roll into balls; place in an ungreased 9x13 glass pan. Cover and leave to rise until almost doubled. Preheat your oven to 190C/375F and make your coconut sauce.
  6. When the buns have doubled in size, pour the sauce over them. Bake for 25-30 minutes or until golden brown and the sauce is bubbling up around the edges.
  7. Let them cool at least a half hour before cutting into them. This gives the buns time to set up, and also gives the sauce a chance to thicken slightly.

1 dozen

  • Buns can be frozen in baking pans immediately after shaping and then baked the following day. After you take it out of the freezer, just leave it to double in size (will take 2-3 hours to thaw and then rise). Pour on your sauce, then bake.
    [kevin - 2014-02-08 20:32:07]

Soft bread baked in a delicately sweet coconut sauce.


Feb 8, 2014

Oct 20, 2014

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