Not too little, not too much

Coconut Milk Sugar Buns 05/31/2010

Filed under: Breads,Coconut — Roxana GreenGirl {A little bit of everything} @ 22:29
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A hint of coconut flavours these spiral-shaped rolls. Serve them warm or cold with butter or/and preserves.


1 sachet / 7 gr dried yeast

1/2 cup lukewarm milk

1/2 cup coconut milk

55 gr / 1/4 cup butter

1 egg

1 sachet vanilla sugar

450 – 500 gr all-purpose flour

50 gr / 1/2 cup shredded coconut

pinch of salt

55 gr / 1/2 cup powdered sugar

1-2 tbsp granulated sugar


Mix half of the milk with the yeast.

In a medium bowl mix the coconut milk, rest of the milk, egg and melted butter.

and in another bowl 450 gr flour, shredded coconut, powdered sugar, vanilla sugar and salt

Add dry and wet ingredients to yeast-milk mixture and mix well to form a soft dough, add more flour if needed.

Place the dough in a greased bowl, cover and let double in volume.

Divide the dough in 12-16 almost equal pieces.

Take one piece, roll it into a rope and curl it into a spiral

Do the same with the rest. Place them on baking sheets.

Leave around 20 minutes at room temperature. Preheat the oven at 425 F. Sprinkle with the granulated sugar.

Bake them for 12-15 minutes or until golden.


Honey Crescents 05/28/2010

Filed under: Breads,Breakfast — Roxana GreenGirl {A little bit of everything} @ 21:12
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These rolls go hand in hand with milk or coffee in the morning.


1 sachet dry yeast (7 gr)

1 tsp salt

2 tbsp honey

250 ml lukewarm milk

2 tbsp butter

500 – 550 gr all-purpose flour

1 egg for brushing

In a bowl cream the yeast with 1/4 cup milk. Let stand about 10 minutes.

The rest of the milk mix it with the melted butter and honey.

Mix the flour with salt and make a well. Add the yeast mixture.

Gradually add the milk-butter mixture to make a soft dough, kneading for 3-5 minutes.

Put the dough in a greased bowl, cover with plastic wrap and let it double in size, about 45 minutes.

When the dough doubled, place if on the working table and flattened it. Cut it in (almost equal) 12 – 16 triangles.

Roll them and place on 2 baking sheets. Leave another 5 – 10 minutes at room temperature. Brush them with the lightly beaten egg.

Bake them in preheated oven at 350 F  for 15 minutes.


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