45 min

Samoan Sweet Bun





  • 50g fresh yeast

  • 500 g fine flour

  • 200 ml water

  • 2 tbsp sugar

  • 1 teaspoon salt

  • 2 tbsp sunflower oil

  • 1 egg

Coconut topping

  • 200 g coconut cream

  • 150 ml water

  • 5 tbsp brown sugar



Coconut sauce

Pour all the ingredients for coconut topping into a saucepan and bring to the boil once. Set aside.

Suspend the yeast in water and mix with the other ingredients. Knead for at least 10 minutes. The dough should be elastic, so if the dough does not have the right consistency, add more flour or water. Put it in a large bowl and cover it. Leave to rise in a warm place until it doubles in size. Flour a large surface and roll out the dough into a rectangle. Make it finger-thick and roll up the longer side. Cut into 12-14 equal portions.

Grease a baking dish with a little oil and place them in it. Bake in a preheated oven at 180 degrees Celsius from the bottom. When they have doubled in size, pour the coconut sauce over them. Put them back in the oven for 10-20 minutes and turn the heat up to high until nicely browned.