Lolo Buns

Lolo Buns


10 people made this

Fijian bread buns that are smothered with coconut milk then baked until golden brown. These are similar to Hawaii's version called Pani Popo.

CheekyKiwi Canterbury, New Zealand

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

Preparation:25min  ›  Cook:35min  ›  Extra time:2hours rising  ›  Ready in:3hours 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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