1/2 cup coconut milk

1/2 cup full cream milk

1 egg, room temperature

1/2 teaspoon vanilla

4 cups white bread flour

1/3 cup desiccated coconut

1/2 teaspoon table salt

1/4 cup caster sugar

3 tablespoons butter

1 teaspoon active yeast

1/4 cup butter, melted

2 tablespoon demerara


  • Pour the coconut milk, milk, egg and vanilla into a mixing bowl. Sprinkle over the flour, ensuring that the liquid ingredients are completely covered. Add the salt, caster sugar, butter and yeast.

  • Mix until it forms a soft ball of dough then knead the dough until smooth and elastic. Cover and leave in a warm place for bout 1 hour until it doubles in volume. Lightly oil two baking sheets.

  • After 1 hour, punch down dough gently and divide into 12 equal pieces. Cover them with oiled plastic wrap. Take one piece, leaving the rest covered and roll it into a rope about 40cm long.

  • Curl the rope into a loose spiral on one of the prepared baking sheets. Tuck the end under to seal and repeat with the remaining pieces of dough, spacing spirals well apart on the sheets.

  • Cover the dough spirals with oiled plastic wrap and leave to rise in a warm place for about 30 minutes until they are doubled in size. Preheat the oven to 220 oC/ 425 oF/ Gas Mark7.

  • Brush the buns with melted butter and sprinkle with demerara sugar. Bake them for 12 to 15 minutes until they turn golden in colour. Turn out on a wire rack to cool. Makes 12 pieces.

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