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    Home » Eggless Bakes » Yeast Bread Recipes » Eggless Lolo Buns – Fijian Coconut buns

    Eggless Lolo Buns – Fijian Coconut buns

    Dec 23, 2018 · Modified: Feb 14, 2021 by Priya_Srinivasan ·

    Fijian coconut buns, i have been eyeing since i saw my fellow blogger Sowmya and Priya suresh posted them. Deliciously soft buns baked with coconut milk, i immediately wanted to include them in my bake-a-thon bakes. This week i was cooking from capital cities around the world. I made Pan de coco and Tres leches Cake, in that line, i decided to make these buns as the final dish for this week’s bake-a-thon.
    I have used coconut milk to knead the dough, you can also use normal milk. When i was making the dough, i actually ran out of milk, so i used coconut milk to make the dough. It rendered a beautiful texture and flavor to the buns. The buns are drowned in coconut milk, before pushing them into the hot oven. The milk bubbles and boils when the bun is rising and baking in the oven. Your whole kitchen will be filled with a sweet aroma of coconut milk. My buns got a little caramalized at the bottom, thank god i removed them at the right time, so keep an eye on your buns around 20 minutes. 
    I served the buns with freshly made strawberry jam and labneh to my kids. My lil one loved it with the jam. A perfect bake to warm your breakfast table. 

    Ingredients
    2.5 cups Whole Wheat flour
    2 tablespoon vital wheat gluten
    1 teaspoon instant yeast
    4 tablespoon sugar
    300ml milk/coconut milk
    60 grams butter
    150 ml coconut milk
    Method
    • Take flour, sugar, yeast and gluten in a big bowl, whisk them well to combine.  Take milk in a microwave safe jug, warm it for 45 seconds, add butter to it.
    • Add this warm milk to the flour mix and using a wooden spoon, mix it well. When the mix comes together as a dough, use your hands, to knead it to soft dough.
    • If you feel the dough is dry, try adding 1 tablespoon of milk at time and knead. The dough comes out pretty easily, easy to handle, knead and shape.
    • Let the dough rest for an hour or until it doubles up in size. I left it for 90 minutes. Once the dough doubles up, punch it down, deflate it and knead it again.
    • Divide the dough into 10 portions, roll them into buns and arrange it in a baking tray, i used two trays to bake. Let the buns sit for another 30 minutes.
    • While the buns are resting for the second time, preheat the oven to 200C, Pour the coconut milk on top of the buns covering all. Bake the coconut milk soaking buns in the preheated oven for 20-25 minutes or until the top turn golden brown.
    • Remove the buns out of the oven, let it sit for 5 minutes in the tray, then remove it on to a wire rack. 
    • Let the buns cool, serve them warm with a blob of butter/cheese or your favorite jam.

    Bakeathon

    Check out the other bloggers doing this Bake-a-thon
    An InLinkz Link-up 
    « Tres Leches Cake – 3 Milk Cake – Eggless Whole Wheat 3 milk cake
    Eggless whole wheat banana and coconut cake with chocolate ganache »

    Reader Interactions

    Comments

    1. Priya Suresh

      December 23, 2018 at 7:24 pm

      You have baked them with whole wheat flour, thats tremendous Priya, yes this bread is our favourite. Thanks for mentioning me, actually i need to say thanks to Sowmya for introducing this flavoursome bread rolls to us.

      Reply
    2. Rafeeda AR

      December 25, 2018 at 6:53 am

      I love how you have set up that whole click, so pretty… that jam bottle, the coaster… those buns look amazing, and dunk in coconut milk? Really? That sounds like a must-try…

      Reply
    3. Gayathri Kumar

      December 26, 2018 at 2:48 am

      Priya, I love your whole wheat breads so much. The texture is awesome in all the bakes you post and I just want to grab them off the screen. These buns are in my to do list too. They look gorgeous and with so much of coconut milk, these must be so full of flavour.

      Reply
    4. Nalini's Kitchen

      December 27, 2018 at 2:49 am

      The buns got an awesome texture,feel like grabbing it.

      Reply
    5. Srivalli

      December 27, 2018 at 4:31 pm

      Wow with wheat flour, the crumb and texture looks out of the world Priya, too good!

      Reply
    6. Unknown

      December 30, 2018 at 1:51 pm

      Lolo Buns! I love using coconut milk in baking. And these buns are so classic yum.

      Reply
    7. Varada's Kitchen

      January 05, 2019 at 2:19 am

      Never tried using coconut milk in bakes. Looking at these buns I think I should try too.

      Reply
    8. Chef Mireille

      January 06, 2019 at 12:28 am

      these coconut buns look awesome and remind me of the ones we make in the Caribbean also!

      Reply
    9. cookwithrenu

      January 07, 2019 at 4:35 pm

      Yum they are. Would love to have them with jam and a cup of tea. Delicious.

      Reply
    10. Swati

      January 07, 2019 at 8:09 pm

      This another beautiful bake from you Priya!! The buns look so well baked, and tempting with jam and labneh on it!!

      Reply
    11. Pavani

      January 09, 2019 at 7:27 pm

      Oh my those lolo buns look amazing. Coconut milk must have made them taste awesome. They have such a lovely crumb.

      Reply
    12. Kalyani

      January 10, 2019 at 1:28 pm

      yum yum yum!! I have bookmarked this so many times, yet to try it though… your buns look very well baked, priya !

      Reply
    13. Sharmila kingsly

      January 17, 2019 at 11:46 am

      So pretty and perfect bites for kids.. Loved them..

      Reply
    14. www.annapurnaz.in

      January 31, 2019 at 10:52 am

      Wow! First the name and then the texture of the buns is so good that I just want to grab it and eat

      Reply

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