COCONUT MILK SUGAR BUNS

Excellent rolls served warm or cold with butter and preserve.

To make 12 rolls you will need:

115ml coconut milk (canned)

115ml milk

1/2 tsp vanilla extract

450g organic unbleached white bread flour

25g desiccated coconut

1/2 tsp salt

50g caster sugar

40g butter

1 tsp easy-blend yeast

50g butter, melted

30g demerara sugar

Pour the coconut milk, milk, egg and vanilla into the bread machine pan. Sprinkle over the flour and coconut. Add the salt, caster sugar and butter. Then the yeast.

Set the machine to the dough setting.

Lightly oil two baking sheets.

When the dough cycle has finished, remove the dough, knock it back gently. Divide into 12 equal pieces and roll the pieces into a ropw about 40cm long. Curl the rope forming a loose spiral. Tuck the end under. Place on the baking sheet, spacing the spirals well apart.

Cover with oiled clear film and leave to rise in a warm place for 30 - 45 mins.

Preheat the oven to 220 C. Brush the buns with the melted butter and sprinkle them with the demerara sugar. Bake 12 - 15 min.