Pinwheel Pani Popo

Makes: approx 12
Ingredients
3½ cups plain flour, plus extra if needed
2 tsp instant yeast
½ cup milk, plus extra if needed
1 x 400ml can coconut milk
4 tbsp butter, melted, plus extra for greasing
1 egg
½ cup caster sugar, plus extra for sprinkling
½ tsp salt
½ cup desiccated coconut
coconut chips, optional
Method
In a large bowl, combine the flour, yeast, milk, half the coconut milk, melted butter, egg, caster sugar, and salt. Mix until combined, adding more flour or milk if too dry or wet.
Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, or until smooth.
Place the dough in a lightly oiled bowl (I used vegetable oil), turning once to coat. Cover loosely with a clean cloth and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size. (Be patient, it really needs to double)
Once doubled, punch the dough down and turn it out onto a lightly floured surface. Roll out to approximately 20cm x 30cm (it doesn’t have to be exact), with the long side facing you.
Lightly brush the dough with a little of the remaining coconut milk (save most of it for pouring over), then sprinkle with caster sugar and desiccated coconut.
Carefully roll the dough up (long side facing you) and cut into 12 portions. Place them cut side up in a greased baking dish (mine was 22cm x 30cm).
Let them rise again until doubled in size; this second rise is faster, about 45–60 minutes.
Preheat your oven to 180°C.
Using a pastry brush, glaze the tops of the buns with some of the remaining coconut milk. Sprinkle over coconut chips (if using) and a little extra sugar. Pour half the remaining coconut milk around the buns.
Bake for 30-35 minutes, until golden brown and risen. Halfway through, pour over the remaining coconut milk.
Remove from the oven, let cool for 5–10 minutes, then smash them.
Note: I iced mine using 4 tbsp icing sugar, juice of 1 lime, and 2 tbsp of coconut milk. Then zest 1 lime over the lot. The citrus counters the sweetness.
- foodies for food lovers