Coconut buns (lean)
The buns are very soft, tender, and lightly flavored with coconut. Great baked goods for Lent. The dough is very pleasant to work with. Lenten dough can be made muffin-like by adding butter if desired. I recommend you to try it.
Constituents:
dough
- water – 1 tbsp (250 ml)
- sugar - 50 gr.
- salt – 0,5 tsp.
- vanilla sugar – 1 sachet
- dry yeast – 1 tsp.
- vegetable oil - 30 ml
- flour - 3-3,5 tbsp.
stuffing
- coconut shavings - 100 gr.
- vegetable oil – 1,5 tbsp.
- sugar – 3-5 tbsp. (if you like baking sweeter, more sugar)
- flour - 1 tbsp.
Cooking:
Dissolve 1 tsp of sugar in warm water (not very hot so that the yeast will work) and add the yeast. Wait 10-15 minutes for the yeast to foam, this means it has started to work and the dough will rise. If the yeast has not foamed, pour it out and start again.
If the yeast has foamed, then you need to pour in the rest of the sugar, salt and vegetable oil and, gradually adding sifted flour, knead a smooth dough. Grease a lump of dough with vegetable oil and put it in a warm place for 1-1,5 hours to let it rise.
Mix coconut, sugar, oil and flour until smooth.
When the dough has doubled in size, divide it into 2 parts and roll one part on a flour-dusted table into a rectangular shape. Spread half of the filling evenly on top, roll the dough into a roll and cut it into 5-6 cm long pieces. Do the same with the second part of the dough.
Grease a baking tray with vegetable oil. Place the rolls on the baking tray and put in a warm place for 15-20 minutes to let them rise a little.
Place the buns in a preheated 180-200 degree oven and bake until golden (about 20-25 minutes).
Enjoy!"
