Ingredients
The following ingredients have 4 Servings
- 75 g (2.6oz) dried mango (finely chopped)
- 200 ml hand hot coconut milk
- 450 g (1lb) strong white bread flour
- 50 g (1.7oz) caster sugar
- 3 tbsp shredded coconut
- 4 tsp easy bake yeast
- 1 tsp salt
- 1 tsp ground nutmeg
- ½ tsp ground allspice
- 50 g (1.7oz) caster sugar
- 50 g (1.7oz) melted butter
- 1 egg (beaten)
- 4 tbsp plain flour
- 4 tbsp coconut milk
- 1 tbsp honey
- 1 tbsp water
Instruction
- Soak the mango in the warm coconut milk for 15 mins.
- Combine the flour, sugar, shredded coconut, yeast, salt, nutmeg and allspice in a large bowl and mix.
- Heat the coconut milk and mango mixture in a microwave for about 25 secs to make it hand hot again.
- Make a well in the centre of the dry ingredients and pour in the melted butter, the coconut mango mix and the egg and mix till it is well combined and forms a dough that comes cleanly off the side of the bowl.
- Cover the bowl and set aside in a warm place for about 1.5hrs, or until doubled in size.
- Transfer the dough to a lightly floured surface and punch out the air.
- Split the dough into 12 equal sized pieces, shape them into balls and place on a lightly oiled and lined baking tray. Make sure to leave enough space so they can rise.
- Cover and leave them to rise for about 30 mins, or until doubled in size.
- Preheat the oven to fan-assisted 170C / 190C / 375F / gas 5.
- Make the cross paste by thoroughly mixing the flour and coconut milk and piping the crosses over the buns.
- Transfer the buns into the oven and bake for 15-20 mins, until they are golden.
- Remove them from the oven and transfer to a wire rack.
- Quickly mix together the honey and water for the glaze and brush this over the hot cross buns before leaving them to cool completely.