Coconut hot cross buns: non-dairy.

…Suddenly thought about making hot cross buns…

Having more time to make this classic pastry a little more fancy, I aimed to make them super soft and with coconut filling.  The Tangzhong method which helps soften the bread, used in Chinese pastries, came to mind.  The process was surprisingly easy and the result turned out to be much better than I had expected. 

Also!  This happened to be a non-dairy pastry without such an intention.

// ingredients: 12 x 66 g buns //

tangzhong: 25 g bread flour  +  125 ml coconut water

dough:

127 ml coconut milk

1 egg (flax egg for vegan)

120 g tangzhong

10 g fresh yeast

350 g bread flour

3 g salt

65 g sugar

15 g cinnamon

1 g nutmeg

30 g coconut oil

60 g raisins

coconut filling:

24 g coconut oil

23 g coconut sugar

30 g egg (flax egg for vegan)

60 g shredded coconut

egg wash:

1/2 egg

1/2 tbs almond milk

glaze:

75 ml citrus marmalade

15 ml water

icing:

37 g powdered sugar

5 ml water

2.5 ml marmalade

// instructions //

Make tangzhong by whisking bread flour and coconut water on medium heat until paste texture is formed.  Set aside and let it cool.  Sift dry ingredients (bread flour, salt, sugar, cinnamon, and nutmeg) into a large bowl and make a well in the middle.  Combine wet ingredients (coconut milk, egg, tangzhong, and fresh yeast) and pour onto the well in the bowl.  Mix roughly with a wooden spoon and transfer onto a floured table.  Add coconut oil in 2 increments and knead the dough for 5 minutes.  Add raisins in 2 increments and cover the bowl with a plastic wrap for 2-hour bulk fermentation. 

Make the filling by first creaming coconut oil and coconut sugar.  Add egg and mix well.  Add shredded coconut and mix to combine.  Divide the filling into 12 portions.  Punch down and divide the dough into 12 portions.  Roll each portion with a rolling pin and spread the filling on the flat dough.  Shape the dough with the filling into a boule and rest for 30 minutes.  Preheat an oven to 190°C.  Eggwash and bake for 12 minutes.  Rotate the tray and bake for 2 more minutes.  Let it cool for 10 minutes.  In the meantime, heat up marmalade and water until glaze is formed.  Brush the glaze onto the buns and let it set for 5-10 minutes.  To make icing, whisk together powdered sugar, water, and marmalade in a small bowl.  Pipe icing on top of the glazed buns.  Serve.

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