- Prep Time:2h
- Cook Time:30m
- Total Time:2h 30m
- Serves: 6
- Yield: 12 buns
For the buns
- 400 g bread flour
- 5 g salt
- 15 g sugar
- 8 g instant yeast
- 160 mL water
- 150 mL canned coconut milk
- 50 mL light Olive oil + more for greasing
- 40 g raisins
- 40 g currants/dried cranberries
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 tsp. vanilla bean paste
- 1 tbsp. canned coconut milk
- 1/2 tsp. water
For the glaze
- 1/4 c sugar
- 1/4 c water
- 1/4 tsp. cinnamon
- pinch nutmeg
- 1 star anise (whole)
- 2 -3 cloves (whole)
- 1/4 tsp. vanilla bean paste
- pinch of salt
For the icing
- 1/2 c icing sugar
- 1 tbsp. canned coconut milk
Make the dough
- In a large mixing bowl, combine the flour, salt, sugar, yeast, ground spices and vanilla. Stir well to combine and distribute evenly.
- In a microwave safe dish, combine water and canned coconut milk. Microwave for 30 secs - 1 minute. Using a candy thermometer check if the temperature reaches 105F.
- In the meantime, microwave the currants and raisins with a tsp of water until soft and plump.
- Add olive oil and the hydrated fruits into the lukewarm coconut milk. Pour the liquid into the flour mixture.
- Knead until the dough is no longer sticky. Remember to scrape the sides of the bowl and your fingers several times during kneading.
- Cover the bowl with a damp tea towel and place in a warm spot to rise until doubled for an hour. I usually place the bowl inside the oven with the oven light turned on.
- Once the dough is risen, punch it down and weigh it. Divide the weight by 12 and form 12 pieces of dough weighing that amount. (I think mine was 74 gms each)
- Grease a 9" round cake tin. Shape the individual pieces of dough into smooth balls. Arrange inside the greased cake tin.
- Cover with a damp towel and place in a warm spot to rise until doubled for an hour.
- Preheat oven to 400F/200C.
- Dilute the canned coconut in water. Brush it on the top of the risen loaf generously.
- Bake in the preheated oven at 400F/200C for 30 minutes or until the internal temperature reads 200F.
- Place on a wire rack to cool down for 5-10 minutes, then remove from cake tin and let cool completely.
Make the glaze
- In a small saucepan, combine all the ingredients for the glaze. Bring to a boil over medium heat, while stirring continuously. When it thickens to a syrupy consistency, remove from heat. Let cool.
Make the icing
- Combine the icing sugar and coconut milk. Stir until a pasty concoction forms. Transfer to a piping bag fitted with a small round nozzle.
- Brush the glaze generously on the cooled down buns. Let dry slightly until it's no longer runny.
- Pipe the icing on the dried glaze to form a cross. It will spread a little, but stop eventually and dry out.
- Best eaten on the day it was baked. If storing to be eaten another day, do not add the icing cross. The icing gets soggy with storage. Keeps well at room temperature for 3 days. Can be frozen for longer.