Ingredients
Dough
- 250 grams water
- 1 tbsp Butter
- 100 grams raw sugar
- 3 tsp dry yeast
- 600 grams bakers flour
- 1 tsp Bread Improver (Optional)
Coconut Sauce
Coconut Sauce
- 400ml can coconut cream
- 800 grams water
- 100 grams raw sugar
- 20 grams Corn Flour
Sugar Glaze
- 100 grams white sugar
- 65 grams water
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Line a large baking tray with baking paper and set aside.
Place water, yeast and sugar into mixing bowl and heat 3 minutes, 37 degrees on speed 1.
Add butter and bakers flour and mix for 10 seconds on speed 6 and then kneed for 3 minutes.
Preheat oven to 200 degrees. Transfer dough onto thermomat or floured work surface and work into a ball. Wrap in thermomat or place in a bowl and cover with plastic wrap. Leave to prove in a warm place until doubled in size (approx. 30 minutes).
Knock down dough. Roll out into a large rectangle (5 mm thick) then roll up into a long swiss roll. Using a sharp knife, cut into 15 slices to form individual scrolls and place cut side up onto prepared baking tray. Cover with glad wrap and leave to prove in a warm place until doubled in size (approx 30 minutes).
Place coconut cream, water, sugar and cornflour into mixing bowl and cook for 5 minutes, 100 degrees on speed 1.
When the buns have doubled in size pour the coconut sauce over the top until it is covering half way up the side of the tray. Place into hot oven and cook for 20-30 minutes or until browned.
Remove from oven and brush buns with sugar syrup glaze. Allow to cool. Server warm or cold.
Place sugar and water into mixing bowl and cook for 5 minutes at 100 degrees on speed 1 until sugar is disolved. Brush sugar glaze onto the top of the cooked buns.
Dough
Coconut Sauce
Sugar Glaze
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This recipe is really good. The buns were a big hit in my house. Well done.
Just made this recipe and finished the coconut sauce - is it meant to be 800 grams of water or 80 grams? I followed the recipe and did 800 and the coconut sauce is very runny with not even half used
Yummm
my husband is from the Cook Islands and we always enjoy these buns when we visit there. Just made these and they taste exactly the same!! So excited because I’m pregnant and have been craving them! Thanks for sharing!
Delicious thank you, my husband loved them.