Lolo Buns
3 hours
Fijian bread buns that are smothered with coconut milk then baked until golden brown. These are similar to Hawaii's version called Pani Popo.
40 people made this
Ingredients
Makes: 15 buns
- 4 1/2 cups high grade flour
- 3 teaspoons dried yeast
- 1/3 cup sugar
- 60g butter
- 1 1/2 cups milk, lukewarm
- 1 egg
- 1 (400g) tin coconut milk
Directions
Preparation:25min ›
Cook:35min ›
Extra time:2hours rising ›
Ready in:3hours
- Mix together flour, yeast and sugar. Melt the butter and stir in the warm milk. Beat in the egg. Mix together dry and wet ingredients. Dough should be knead-able and not too sticky. Add more flour if needed. Knead for about 10 minutes.
- Place dough in an oiled bowl, roll until covered in oil, cover with a tea towel and set in a warm place to rise until doubled in size, about 60-90 minutes. Knock down then cut into 15 even pieces. Form into smooth balls.
- Grease a large round or oblong cake tin then set in the buns, so they are just barely touching. Cover with a tea towel then set in a warm place to rise until doubled, about 30 minutes.
- Pre heat oven to 180 degrees C. Pour over the tin of coconut milk until just covering the tops of the buns. Bake in preheated oven for 35-40 minutes.
Pani Popo
For pani popo, add 1/4 cup sweetened condensed milk and 1/2-3/4 cup sugar to the coconut milk before pouring over the buns.
High grade flour
high grade flour is also known as strong flour or bread flour.
