Fruity Coconut Buns
I love hot cross buns and try to remember to make them every Easter, but this year I dropped the ball and forgot to have some of the ingredients on hand which is how this recipe came about. I’ve played around with meal recipes for a long time, but only really started experimenting with baking over the past year – something which I found ridiculously scary at first.
These turned out pretty good if I do say so myself! I’m absolutely loving coconut right now, so it had to go in. I didn’t have any currants or raisins on hand, so used the only mixed fruit we had in the cupboard. Baking is a bit of an exact science, but don’t be afraid to start experimenting and substituting ingredients. There’s a lot to be learned in the process, and you might end up making something spectacular!
I’d love to hear from you if you decide to try making these or if you do some experimenting with it yourself. Comment below and let me know 🙂
Fruity Coconut Buns
- 1 tbsp dried yeast
- 1/4 cup brown sugar
- 1/2 cup hot water
- 2 1/2 cups flour
- 1 cup desiccated coconut
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1/4 cup vegetable oil
- 1/2 cup milk (I used cow’s but you could also use almond, soy, coconut etc.)
- 1 egg, beaten
- 1 tsp vanilla extract
- 1/2 cup small mixed dried fruit pieces (I used cranberries and papaya)
- 1/2 cup flour
Preheat oven to 180 degrees celsius and lightly grease a 22cm springform cake tin.
Combine yeast, brown sugar and hot water in a bowl and leave around 10 minutes until the yeast goes frothy looking.
Add sifted flour, desiccated coconut, mixed spice and cinnamon then stir to combine.
Add vegetable oil, milk, the egg, and vanilla extract. Next mix in the dried fruit. Knead until mixture comes together and begins to form a smooth, soft ball of dough (if it’s too sticky, add some extra flour a little at a time followed by kneading until it’s the consistency you want it to be. I made these twice and the air humidity seemed to make a difference).
Cover with a tea towel or cling film and set aside in a warm place to rise for 30 minutes.
Turn out onto a lightly floured surface, dust the ball with flour to make it easier to work with, then cut into 8 even pieces. Shape the pieces into balls and arrange into the cake tin with one in the centre and the others surrounding it in a ring.
Cover again with a tea towel or cling film and leave to rise for another 30 minutes.
Brush each bun with a little extra milk, melted butter or apricot jam. If you want to turn them into hot cross buns, add water a little at a time to the 1/2 cup of flour until it makes a smooth paste, then pipe a cross on top of each bun.
Bake at 180 degrees celsius for 15-20 minutes until buns are golden brown on top.
Images / NZ Real Health