Orange & Coconut Buns

A mix of Samoa’s delicious coconut panipopo and an orange pinwheel, these fluffy, sweet and sticky buns are worth the effort. ORANGE BRIOCHE BUNS

60ml milk, warmed

60ml water, warmed

1 tablespoon caster sugar

8g dried active yeast

340g high-grade flour, plus extra for

rolling

½ teaspoon salt

120g butter, softened

1 size 7 egg

1 tablespoon orange zest (about 1 orange) FOR ROLLING

100g soft brown sugar

2 teaspoons orange zest COCONUT SAUCE

400g can coconut cream

2 tablespoons caster sugar

2 teaspoons cornflour

Brioche: In a bowl, whisk together the milk, water, caster sugar and yeast and set aside for 5 minutes. Once the yeast has frothed to the surface, pour into a large mixing bowl or the bowl of a stand mixer. Add the remaining ingredients and knead for 10 minutes, or until the dough is glossy and smooth.

Place in a clean bowl and cover with a tea towel. Set aside in a warm spot for 1½ -2 hours, or until doubled in size. The time will differ depending on how warm it is.

Rolling: Once the dough has doubled in size, dust a clean bench with flour and roll the dough out to a rectangle roughly 40 x 30cm. Sprinkle over brown sugar and orange zest and gently press down. Roll the dough, lengthways, into a tight log. Trim off the ends and divide into 8 or 12 pinwheels. Place in a baking dish large enough to allow the buns to double in size. Cover with a tea towel and allow to proof for 1 hour.

Preheat the oven to 200°C.

Coconut sauce: Place all the ingredients in a small saucepan. Stir over a low heat until the caster sugar has dissolved. Remove from heat and set aside to cool.

Once the buns have proofed, pour over the coconut sauce. Bake for 18-22 minutes, or until golden brown.

Makes 8 large or 12 small buns