Lolo Buns | Fijian Coconut Buns

A delicious and absolutely soft Lolo Buns | Fijian Coconut Buns, made with enriched bread dough and baked with a layer of coconut milk in the base.

Lolo Buns | Fijian Coconut Buns

For the second day of exploring the Southern hemisphere regions, I chose to make these delicious Lolo Buns | Fijian Coconut Buns. I first saw these delicious coconut buns in Sowmya’s blog and was tempted to make them since then. A few days after Priya Suresh had made these delicious Lolo Buns again and I bookmarked the recipe once again. Finally, I gt a perfect theme to make these buns as I was choosing three different countries from the Southern Hemisphere and these Lolo Buns | Fijian Coconut Buns fit the theme perfectly.

Does the Bun have coconut in it?

Don’t let the name ‘Coconut Bun’ mislead you. These Lolo Buns | Fijian Coconut Buns are made with enriched bread dough and is baked along with coconut milk or coconut cream. ‘Lolo’ means coconut milk and these buns when baking are also simultaneously ‘steamed’ in coconut milk. This gives the bun a very amazing coconut flavor and also makes the bun very soft. The Lolo Buns | Fijian Coconut Buns, are typically made with eggs in the dough. But, I adapted to Sowmya’s method where she used vital wheat gluten in the dough that made the buns extra soft and spongy.

Lolo Buns | Fijian Coconut Buns

What kind of coconut milk to use?

If it was any normal day, I would have used the coconut milk from the can. It has been a while since I went shopping and I realized that I did not have any coconut milk in my pantry. So, I went ahead and made my own coconut milk. I soaked some freshly grated coconut in warm water, ground it and extracted the milk from it.

If I was doing any change to the recipe when baking it again, it would be using a little sugar in the coconut milk. I sort of missed the sweetness (maybe my coconut was not sweet enough) and a little sugar would have definitely helped enhance the flavor.

This bun had one of the most wonderful texture. I will be using this recipe to make my Pav Buns for Pav Bhaji. The Pav Buns that I make is made using the Tangzhong technique and is a little time consuming than this recipe. I will just be making the rolls a little smaller when making it as Pav buns and would skip the coconut milk.

Lolo Buns | Fijian Coconut Buns

Preparation time – 10 minutes plus about 3 hours of Proofing time
Baking time – 25 to 30 minutes
Difficulty level – Intermediate
Recipe adapted from – Here and Here

Ingredients to make Lolo Buns | Fijian Coconut Buns – makes 6 large buns

  • All purpose flour – 2 cups
  • Vital wheat gluten – 1 TBSP
  • Instant Yeast – 1/2 TBSP
  • Sugar – 3 TBSP
  • Salt – 1 tsp
  • Butter – 4 TBSP (melted)
  • Milk – 1 cup (lukewarm)
  • Coconut milk – 1 cup

Lolo Buns | Fijian Coconut Buns

Procedure to make Lolo Buns | Fijian Coconut Buns –

Making the dough –

  • I made the dough using my food processor. We could use a stand mixer or knead the dough by hand as well.
  • Combine the flour, vital wheat gluten, instant yeast, sugar and salt in the bowl of the mixer.
  • Melt the butter and add it to the flour mixture. Now slowly add the warm milk to the flour mixture and knead to make a very soft dough.
  • Make a ball out of the dough and place it in a oiled bowl. Cover the dough with plastic wrap and then a kitchen towel and place it in a warm place to rise. It took me about an hour and half for the dough to rise and double in volume.

Lolo Buns | Fijian Coconut Buns

Shaping and Baking the buns –

  • Once the dough has risen for the first time, gently punch it down and divide it into 6 equal pieces.
  • Roll each piece into a ball and place it in a greased baking dish. I used a rectangle pan to bake the buns.
  • Cover the dough again and let it rise for the second time. It took me less than an hour for the rolls to double in size.

Lolo Buns | Fijian Coconut Buns

  • When the dough is rising for the second time, prepare the coconut milk if you are making from scratch.
  • Preheat the oven to 350 F.
  • Once the dough rises, add the coconut milk on top of the buns. One cup of coconut milk is enough. Do not add more as it will start to splatter in the oven when baking.
  • Bake the rolls for about 25 to 30 minutes or until the buns are golden brown on top and sound hollow when tapped.
  • The base of the buns will be moist as it is also steaming in the coconut milk. By the end of the baking time, you will also notice that the coconut milk has almost been absorbed.

Lolo Buns | Fijian Coconut Buns

  • Remove the pan from the oven and let the buns cool in the pan for few minuets. Serve the buns warm with butter and/or jam.

Lolo Buns | Fijian Coconut Buns

Lolo Buns | Fijian Coconut Buns
5 from 1 vote
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Lolo Buns | Fijian Coconut Buns -

A delicious and absolutely soft Lolo Buns | Fijian Coconut Buns, made with enriched bread dough and baked with a layer of coconut milk in the base.

Course Baking, Bread, Breakfast, bun
Cuisine Fiji
Keyword Baking, Bread, bun, buns and rolls, coconut bun, eggless
Prep Time 10 minutes
Cook Time 25 minutes
Proofing time 3 hours
Total Time 35 minutes
Servings 6 Buns

Ingredients

  • All purpose flour - 2 cups
  • Vital wheat gluten - 1 TBSP
  • Instant Yeast - 1/2 TBSP
  • Sugar - 3 TBSP
  • Salt - 1 tsp
  • Butter - 4 TBSP melted
  • Milk - 1 cup lukewarm
  • Coconut milk - 1 cup

Instructions

Making the dough -

  1. I made the dough using my food processor. We could use a stand mixer or knead the dough by hand as well.
  2. Combine the flour, vital wheat gluten, instant yeast, sugar and salt in the bowl of the mixer.
  3. Melt the butter and add it to the flour mixture. Now slowly add the warm milk to the flour mixture and knead to make a very soft dough.
  4. Make a ball out of the dough and place it in a oiled bowl. Cover the dough with plastic wrap and then a kitchen towel and place it in a warm place to rise. It took me about an hour and half for the dough to rise and double in volume.

Shaping and Baking the buns -

  1. Once the dough has risen for the first time, gently punch it down and divide it into 6 equal pieces.
  2. Roll each piece into a ball and place it in a greased baking dish. I used a rectangle pan to bake the buns.
  3. Cover the dough again and let it rise for the second time. It took me less than an hour for the rolls to double in size.
  4. When the dough is rising for the second time, prepare the coconut milk if you are making from scratch.
  5. Preheat the oven to 350 F.
  6. Once the dough rises, add the coconut milk on top of the buns. One cup of coconut milk is enough. Do not add more as it will start to splatter in the oven when baking.
  7. Bake the rolls for about 25 to 30 minutes or until the buns are golden brown on top and sound hollow when tapped.
  8. The base of the buns will be moist as it is also steaming in the coconut milk. By the end of the baking time, you will also notice that the coconut milk has almost been absorbed.
  9. Remove the pan from the oven and let the buns cool in the pan for few minuets. Serve the buns warm with butter and/or jam.

 

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13 thoughts on “Lolo Buns | Fijian Coconut Buns

  1. Sandhya, all credits goes to Sandhya, i bookmarked from her space as i love coconut buns, am surprised to see that you have mentionned about me. Thats so sweet of you. Cant explain how much i love this buns, yours came out simply fantastic.

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