Let’s try now a desert from the American Samoa! This was extremely fluffy and tasty in the beginning, but it became hard and a bit stale after a couple of days. So, I am recommending that if you are not feeding many people, just to half the amount! As in the previous recipe, coconut milk is essential… do they use coconut milk in every recipe in the American Samoa or was it just a coincidence?
Ingredients
- Dough: 500 g wheat flour, 1 packet (11 g) dry yeast, 250 ml milk (lukewarm), 80 g sugar, 60 g butter (melted), 1 egg, 1/2 tsp salt
- Coconut sauce: 400 ml coconut milk, 120 ml water or milk, 80 g sugar, 1 tsp vanilla sugar, pinch salt
Steps
- Activate yeast: Whisk milk, yeast and 1 tbsp sugar; stand 5–10 min until foamy.
- Mix dough: Add remaining sugar, egg, salt and melted butter; mix in flour to a soft dough. Knead 5–7 min until smooth. Cover and rise 45–60 min until doubled.
- Shape: Divide into 12 balls; place in a buttered 23×33 cm dish.
- Sauce: Mix coconut milk, water/milk, sugar, vanilla and a pinch of salt until smooth.
- First bake: 180 °C for 10 minutes.
- Add sauce: Pour coconut sauce evenly over buns.
- Finish bake: 15–20 minutes more until tops are golden and sauce is bubbling and slightly thickened.
- Rest: 10 minutes; spoon sauce over the buns before serving.
Notes
- For extra richness, replace the water in the sauce with milk or coconut milk.
- Leftovers reheat well; cover with foil and warm gently.
Lambros' kitchen travellog 