Coconut-Glazed Samoan Buns
Indulge in the tropical flavors of these Coconut-Glazed Samoan Buns, soft and fluffy delights that are sure to please any crowd! The delightful combination of warm, airy dough and rich, sweet coconut sauce creates a mouthwatering experience that will transport you straight to the islands. Perfect for brunch, dessert, or simply a tasty treat, these buns are incredibly easy to prepare. Best enjoyed while slightly warm, each bite offers a tender chewiness with a luscious glaze that many will find irresistible. As a hint, these buns are traditionally served upside-down, ensuring the decadent sauce sits on top for a decadent finishing touch. This folkloric recipe draws inspiration from Seta's 'Panipopos' Kitchen. So roll up your sleeves and get ready to savor a taste of Samoa!
N/A
Servings
200
Calories
10
Ingredients
Ingredients
active dry yeast
2 1/4 teaspoons (no preparation needed)
warm water
1 cup (ensure it is warm, not hot)
sugar
1/4 cup (no preparation needed)
salt
1/2 teaspoon (no preparation needed)
egg
1 (lightly beaten)
vegetable oil
2 tablespoons (no preparation needed)
all-purpose flour
3 cups (no preparation needed)
coconut milk
3/4 cup (canned or fresh)
water
3/4 cup (no preparation needed)
sugar for sauce
1/2 cup (no preparation needed)
Instructions
1
In a large mixing bowl, combine the active dry yeast with warm water. Let it sit undisturbed for 10 minutes until foamy.
2
Add sugar, salt, the lightly beaten egg, vegetable oil, and 3 cups of all-purpose flour to the yeast mixture. Stir until combined.
3
Gradually add in 3/4 cup of coconut milk and 3/4 cup of water, mixing until the dough comes together. If the dough is sticky, add a little more flour as necessary.
4
Turn the dough onto a lightly floured surface and knead for 10 to 20 minutes until the dough is smooth and elastic.
5
Place the kneaded dough into a lightly greased bowl. Cover it with a damp cloth or plastic wrap and allow it to rise in a warm place until doubled in size (about 1 hour). Optionally, punch down the dough and let it rise again for an additional 30 minutes.
6
Once risen, punch the dough down and turn it out onto a lightly floured surface. Divide the dough into 12 equal portions and shape each into a smooth ball.
7
Place the dough balls into an ungreased 9 by 13 baking pan. Flatten each ball slightly to ensure they are stable for when you flip them.
8
Cover the shaped buns with a cloth and allow them to rise again until almost doubled in size (30-45 minutes).
9
While the buns are rising, preheat your oven to 190°C (375°F). Prepare the coconut sauce by mixing together 3/4 cup of coconut milk and 1/2 cup of sugar in a small bowl until well incorporated.
10
After the buns have risen, pour the coconut sauce evenly over the top.
11
Bake in the preheated oven for 20 to 25 minutes or until the buns are golden brown and the sauce is bubbling up around the edges, indicating caramelization.
12
Remove the buns from the oven and allow them to cool for at least 30 minutes before attempting to cut into them. The cooling time helps set the buns and thicken the sauce, making for a delightful serving experience.
Nutrition Information
3.5g
Fat
32.5g
Carbs
2.67g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Coconut-Glazed Samoan Buns?
They are soft and fluffy tropical treats featuring warm, airy dough topped with a rich, sweet coconut sauce.
What is the traditional way to serve Samoan Buns?
These buns are traditionally served upside-down to ensure the decadent sauce sits on top for a perfect finish.
What inspired this recipe?
This folkloric recipe draws inspiration from Seta's Panipopos Kitchen.
How many buns does this recipe make?
The recipe makes 12 equal portions or buns.
What type of yeast is required?
You need 2 1/4 teaspoons of active dry yeast.
How long should the yeast sit in water?
Let the yeast sit undisturbed in warm water for about 10 minutes until it becomes foamy.
What kind of flour is best for this recipe?
All-purpose flour is recommended for these buns.
How much coconut milk is needed in total?
The recipe uses 3/4 cup of coconut milk in the dough and an additional 3/4 cup for the glaze.
How long should I knead the dough?
Knead the dough on a lightly floured surface for 10 to 20 minutes until it is smooth and elastic.
How long is the initial rising period?
The dough should rise in a warm place for about 1 hour or until it has doubled in size.
Can I let the dough rise a second time?
Yes, you can optionally punch down the dough and let it rise again for an additional 30 minutes after the first hour.
What pan size should I use for baking?
An ungreased 9 by 13 baking pan is recommended for these buns.
How long is the second rise after shaping the buns?
After shaping the buns into balls, let them rise for 30 to 45 minutes until almost doubled in size.
What temperature should the oven be set to?
Preheat your oven to 190°C (375°F).
How do I prepare the coconut sauce?
Mix 3/4 cup of coconut milk and 1/2 cup of sugar together in a small bowl until well incorporated.
When should the coconut sauce be added?
Pour the coconut sauce evenly over the top of the buns after their second rise, just before baking.
How long do the buns need to bake?
Bake for 20 to 25 minutes until the buns are golden brown and the sauce is bubbling.
What is the calorie count for these buns?
Each serving contains approximately 200 calories.
How much fat is in one bun?
Each bun contains about 3.5g of fat.
What is the protein content?
There are approximately 2.67g of protein per bun.
How many carbohydrates are in a serving?
One bun contains about 32.5g of carbohydrates.
Why should the buns cool for 30 minutes?
Cooling helps the buns set and allows the sauce to thicken for a better serving experience.
What should I do if the dough is too sticky?
If the dough is sticky when mixing, gradually add a little more flour as necessary.
What type of oil is used in the dough?
The recipe calls for 2 tablespoons of vegetable oil.
Should the water for the yeast be hot?
The water should be warm but not hot to ensure the yeast is activated without being killed.
What tags are associated with this recipe?
Tags include samoan, buns, coconut, dessert, tropical, bread, easy recipe, sweet, and fluffy.
Is the baking pan supposed to be greased?
No, the recipe specifies using an ungreased 9 by 13 baking pan.
What is the preparation for the egg?
The egg should be lightly beaten before being added to the yeast mixture.
Can I use fresh coconut milk?
Yes, you can use either canned or fresh coconut milk.
How do I know when the buns are finished baking?
The buns are done when they are golden brown and the sauce is bubbling and caramelizing around the edges.