Tear ’n’ share coconut sticky buns

1 HOUR + PROVING | SERVES 8 | EASY

whole milk 225ml, plus extra to glaze unsalted butter 50g fast-action yeast 2 x 7g sachets strong white bread flour 450g, plus extra for dusting caster sugar 50g sea salt a pinch eggs 2 medium icing sugar 150g lemon juice 2-3 tbsp dessicated coconut 2 tbsp

• Put the milk and butter into a pan and heat until just warm. Remove from the heat, tip in the yeast and whisk really well. Leave to sit for 5 minutes.

• Tip the flour, sugar and salt into a large bowl then whisk in the eggs. Gradually pour in the milk mixture, using your hands to mix and fully incorporate the liquid until it forms a very sticky dough. Don’t worry, though – it will become less sticky once kneaded. Tip out onto a lightly floured worksurface and knead for 5 minutes, adding a little more flour if needed, until a really smooth, soft dough forms. Put the dough back into the bowl, cover with a tea towel and leave until doubled in size.

• Tip the dough out onto a lightly floured worksurface and shape into 8 balls, then arrange in a base-lined, deep, 20cm springform tin. Leave to prove again until doubled in size.

• Heat the oven to 200C/fan 180C/gas 6. Brush the buns with milk, then put into the oven for 20-25 minutes or until risen and golden on top. Cool in the tin for 15 minutes before moving to a wire rack to cool fully.

• Whisk together the icing sugar and a little lemon juice until thickened, then pour all over the cooled buns. Sprinkle over the dessicated coconut and serve, torn into sections, with butter, if you like.

PER SERVING 392 KCALS | FAT 10.4G SATURATES 6.4G | CARBS 62.8G | SUGARS 20.4G FIBRE 2.5G | PROTEIN 10.6G | SALT 0.2G