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Mode: Convection
Cook Temp: 180°C
Cook Time: 20 mins
Ingredients:
- 265g bread flour
- 10g instant yeast
- 30g sugar
- 1/4 tsp salt
- 120ml milk
- 50g condensed milk
- 30g soften butter
Filling:
- 25g melted butter
- 70g desiccated coconut
- 50g condensed milk
Instructions:
For the filling:
- In a bowl add melted butter, desiccated coconut, condensed milk and mix till combined. Keep aside.
For the dough:
- In a bowl combine flour, sugar, salt, yeast, milk, condensed milk, and knead until well combined. Cover and let sit for 20 mins.
- After 20 mins, add the soften butter, knead slowly until the dough comes together. Smooth the dough. Cover and let proof for 1 hour until doubled in size.
- Divide dough into 8 rolled into balls and let rest for 10 mins. Flatten the ball with your palm into a circle. Add about 15g of filling in the centre. Gather up the edges to seal and shape into round ball. - Flatten the dough with rolling pin. Shape the buns and cover, let rise until doubled in size (about 30 mins).
- Press gently and roll into a thick circle. Mark an inner circle with a small nozzle with 2 cm diameter approx and slit the circle from the circumference of the inner circle till edge of the circle. - Give 8 slits, this will make the circle look like a flower. Now turn to twist each petal upwards so the inner filling is visible on top.
- Lightly brush the tops of the bread with condensed milk. - Bake at 180°C for 20 mins on a low rack.
- Serve hot.
