Makatia Coco (Sweet Buns with Coconut Filling)
This typical Mauritian bun needs no introduction to the locals. Believed to have originated from the slave period, the bun was originally made with left over bread and sweetened with sugar to overcome the bitter taste of old dough. The new and improved recipe is now a soft and fluffy bun, filled with coconut and enjoyed by many for afternoon tea.
Ingrédients de la recette
- Dough
- 500g White Flour
- 3tbsp Sugar
- 2tbsp Butter
- 11g Instant Yeast
- 250ml Luke Warm Water
- Stuffing
- 70g Coconut Powder
- 2tbsp Sugar
- Vanilla Essence
- 1tbsp Butter
- 2tbsp Raisins
- 2tbsp Milk
Instructions
- 1
Mix flour, sugar, butter, yeast, and luke warm water to make a smooth dough
- 2
Let the dough rise for 1 hour in an oily bowl.
- 3
Mix coconut powder, sugar, butter, vanilla essence, and raisins to make the filling
- 4
Knead the risen dough until smooth
- 5
Roll the dough into a long log
- 6
Cut the log into 12 equal pieces and shape into balls
- 7
Flatten each ball, add coconut filling in the centre, and seal into a ball again
- 8
Place the filled buns on a baking tray and let them rise again for 30 minutes
- 9
Preheat oven to 180 degrees
- 10
Brush the risen buns with milk
- 11
Bake for 30 minutes
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Se connecterCrédits : Source: Yummy Cuisine et pâtisserie