Makes: 12 large or 24 small buns
Preparation Time: 1 hour
Ingredients
| 420 |
g |
Cake flour ( 875 ml / 3½ cups ) |
| 5 |
ml |
Salt ( 1 tsp ) |
| 60 |
ml |
Sugar ( 4 tbsp ) |
| 60 |
g |
Margarine ( 4 tbsp ) |
| 10 |
g |
Anchor Instant Yeast ( 1 packet ) |
| 80 |
ml |
Lukewarm water ( approx. ⅓ cup ) |
| 125 |
ml |
Lukewarm milk ( ½ cup ) |
| 1 |
|
Large egg ( beaten ) |
| 750 |
ml |
Oil ( 1 small bottle ) ( for frying ) |
| 160 |
g |
Coconut ( 2 cups ) |
Syrup
| 450 |
g |
Apricot jam ( 1 small tin ) ( for filling ) |
| 100 |
g |
Sugar ( ½ cup ) |
| 125 |
ml |
Water ( ½ cup ) |
Method
- Mix all the dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
- Mix lukewarm milk and beaten egg together and add with enough lukewarm water to form a soft dough.
- Knead the dough well until smooth and shiny, about 10 minutes
- Knock the dough down, divide into 12 equal large or 24 small pieces and shape each piece into a ball. Place the balls onto an oiled baking tray and press each ball into a flat round circle.
- Cover with greased plastic and allow to rise in a warm place until double the size, about 20 – 30 minutes.
- To make the syrup: mix apricot jam, water, sugar and food colouring together. Stir until the sugar has dissolved and stir over low heat, until warmed.
- Deep-fry in hot oil until golden. Remove and drain on paper towel. Dip each into warm syrup and roll in coconut.
