1 package (or 2 and ¼ teaspoons) active dry yeast
1 cup warm milk - I used soy
¼ cup sugar
½ teaspoon salt
Egg replacer recipe for 1 egg
2 tablespoons vegetable oil
2½ - 3 cups all-purpose flour or bread flour - I used 3c because I live in a dry climate you might not need all 3 cups if you’re climate is more humid.
Coconut cream
2 cans canned or fresh coconut milk
1 can water
½ cup sugar or sweeten to your liking
3T cornstarch
1/4c cold water
To make cream pour milk and water into sauce pan and bring to soft boil. Add cornstarch slurry and turn heat up to medium high. Stir constantly until mixture is thickened
To make dough first mama sure milk is warm but not scolding hot as it will kill yeast if too hot. Add yeast and tablespoon of sugar. Let sit to activate. If it doesn’t froth up your yeast isn’t alive. You’ll have to get yeast that froths.
Add flour 1 cup at a time for easier mixing. Add the rest of the ingredients in and knead the dough. Refer to vid for desired texture.
Let dough rest in warm area to rise. Mine took about 1 hr to double in size. Once doubled divide the dough into equal portions.
This recipe makes about 12 medium to small sized buns. I went big and made 8. My pan was a bit too small but it’s all good it worked out.
Once the dough is divided and set in the pan cover it and let it double in size again. This time it shouldn’t be as long but it depends on the temp in ur home.
Bake at 350 for approximately 20min but check it after 15 because everyone’s oven is different.
Pour your coconut cream mix over your buns & enjoy!
Any questions or comments? Leave them below and we’ll be happy to answer!