Saffron and coconut buns
Ingredients
50 g yeast for sweet dough
100 g butter or margarine
500 ml milk
150 g Dansukker Granulated Sugar
1/2 g saffron
1/2 g salt
Approx. 750 g plain flour
Filling
100 g butter or margarine
60 g desiccated coconut
100 g Dansukker Light Muscovado Sugar
For brushing
Egg
Decoration
Dansukker Icing Sugar
Foil or paper cake cases
Crumble the yeast into a bowl. Melt the butter/margarine in a saucepan.
Add the milk and gently warm to about 35 °C. Pour the warm milk mixture over the yeast, and stir until the yeast dissolves. Add the sugar, saffron and salt.
Mix in the flour gradually until the dough no longer clings to the sides of the bowl. Cover with a tea towel and leave to rise for 20-30 minutes. Mix together all the ingredients for the filling.
Arrange the cake cases on baking sheets. Spoon the dough into the cases. Brush with lightly beaten egg. Make a hole in each bun with your finger, and put a little filling into the hole. Leave to rise for 20 minutes in a draft-free place. Bake at the centre of the oven at 250 °C for about 8 minutes. Leave to cool on a wire rack. Dust with icing sugar before serving.
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