Coconut Banana Buns

Directions

For the tangzong

1In a heavy bottom saucepan, mix coconut milk, water and flour without any lumps. Heat it on low flame for 4-5 minutes. Let the mixture become thick. Turn off the heat. Allow the tangzong to cool well.

For the dough

1In a bowl, mix flour, tangzong, mashed banana, instant dry yeast, sugar, salt , fresh creamand milk powder well.

2Add water.

3Knead the dough for 6 mins. Add melted butter.

4Add 2-3 tbsp of water if the dough is too stiff.

5Shape the dough into a ball.

6Knead for another 4-5 minutes until the dough is smooth, shiny and elastic.

7Place the dough into a well oiled bowl. Cling wrap the bowl. Let it rise.

8Allow the dough to double in volume.

9Meanwhile let us prepare the filling.

10Heat a heavy bottom non stick pan on low flame. Heat coconut, raisinsand sugar on very low flame for 3-4 minutes. Turn off the heat. Add tonovin essence. Let it cool.

11Grease and dust a 8” square aluminium tin. Keep it aside.

12Now check if the dough has doubled in volume.

13Punch the dough gently.

14Knead for a minute. Divide the dough into 9 equal parts.

15Fill each portion of dough with 1 1/2 tbsp of filling. Seal the edges. Shape it into a ball.

16Transfer the balls into the prepared pan.

17Cover the tin with cling film. Let it double in volume. It takes around 15- 20 mins.

18Pre heat the oven at 180 degrees C with the top and bottom rods on.

19Cover the baking tin with aluminium foil. Make a tent with aluminium foil.

20Place it into the oven. Bake for 20 minutes.

21Take the tin out of the oven. Discard the aluminium foil.

22Apply salted butter/ eggwash the buns. Place the tin back into the oven. Bake for 8-10 minutes with the top rod alone on. Bake until the crust is golden brown in colour.

23Turn off the oven.

24Remove the buns from the tin. Apply butter liberally. Let it cool well.