Coconut and cardamom sweet buns recipe
If you are looking or an alternative use for your cupcake or muffin tray, these delicious sweet buns are a great alternative for the more adventurous baker.
The combination of coconut and cardamom creates a sweet, rich flavour and makes these a small but delicious treat. The buns are best served warm with a hot drink, perhaps as you gather together after an autumnal walk.
This recipe requires two hours of proving time.
Prepare the cardamom pods before starting: crush them, remove the green outer layersm and grind the seeds in a mortar and pestle to a fine powder.
You need a 12-bun muffin tray to make this recipe.
Ingredients
- 150 g creamed coconut
- 200 ml freshly boiled water
- 300 g strong white bread flour
- 1 sachet fast action yeast
- 3 tbsp golden caster sugar
- 1 free range egg, lightly beaten
- 1 tsp salt
- 5.3 oz creamed coconut
- 7 fl oz freshly boiled water
- 10.6 oz strong white bread flour
- 1 sachet fast action yeast
- 3 tbsp golden caster sugar
- 1 free range egg, lightly beaten
- 1 tsp salt
- 5.3 oz creamed coconut
- 0.8 cup freshly boiled water
- 10.6 oz strong white bread flour
- 1 sachet fast action yeast
- 3 tbsp golden caster sugar
- 1 free range egg, lightly beaten
- 1 tsp salt
- 100 ml coconut cream
- 100 g light muscavado sugar
- 100 g desiccated coconut
- 1 tbsp cinnamon
- 6 cardamom pods, crushed, green outers removed and seeds ground in a mortar and pestle
- 175 g soft unsalted butter
- 3.5 fl oz coconut cream
- 3.5 oz light muscavado sugar
- 3.5 oz desiccated coconut
- 1 tbsp cinnamon
- 6 cardamom pods, crushed, green outers removed and seeds ground in a mortar and pestle
- 6.2 oz soft unsalted butter
- 0.4 cup coconut cream
- 3.5 oz light muscavado sugar
- 3.5 oz desiccated coconut
- 1 tbsp cinnamon
- 6 cardamom pods, crushed, green outers removed and seeds ground in a mortar and pestle
- 6.2 oz soft unsalted butter
- 50 g creamed coconut
- 100 ml freshly boiled water
- 300 g icing sugar
- 1.8 oz creamed coconut
- 3.5 fl oz freshly boiled water
- 10.6 oz icing sugar
- 1.8 oz creamed coconut
- 0.4 cup freshly boiled water
- 10.6 oz icing sugar
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 25 mins
- Serves: 12
Step-by-step
- Put 150g of creamed coconut into your measuring jug filled with 300ml of freshly boiled water and stir until it’s dissolved, then stir in the sugar and salt.
- In a large mixing bowl mix the flour and yeast together and make a well in the centre.
- Pour the coconut mixture and the beaten egg into the well and stir the mixture together to form a ball of dough. Tip: make sure the temperature is blood heat. You may need to add a little extra liquid if the mixture is too dry.
- Turn out the dough onto a lightly floured worktop and knead for at least 10-15 minutes until you have a smooth, soft, springy and stretchy ball of dough.
- Place in a clean lightly greased large bowl and cover with cling film, put in a warm place for at least 1-1 ½ hours to prove (by which time it should have doubled in size).
- Make the filling by mixing all the ingredients together until all combined.
- When the dough has proved you need to tip it out and gently flatten and stretch it out into a rectangle approximately 30cmx20cm. Preheat the oven to 190C/gas mark 5.
- Spread the buttery coconut filling all over the dough then roll up like a Swiss-roll as tightly and evenly as possible from the long side into a long sausage. Trim off each end then slice the sausage into 12 even pieces.
- Use a little extra butter to grease your muffin tin then pop a bun in each (so you can see the spiral). Lightly cover with cling film and put back in your warm place again to prove for a further 30-45 minutes.
- Bake your try of buns for 25-30 minutes until, risen and golden.
- Make the icing by dissolving the 50g of creamed coconut in 100ml of boiled water in your measuring jug, then pour this into a bowl with the icing sugar and whisk together.
- Turn your buns out onto a wire rack and then pour or brush over the icing glaze whilst still warm. Tip: place some baking parchment underneath to catch any drips. Enjoy warm or cool.
This recipe was devised by Cathryn Dresser for Pyrex National Baking Week
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