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1
I used a stand mixer up to step 6. The instructions here are to do by hand.
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2
Put the yeast and water in a large bowl and leave for 10 minutes.
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3
Add all the rest of the ingredients and mix to form a soft dough.
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4
Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic.
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5
Place the dough in a lightly greased bowl, cover and leave to double in volume (optional step: punch down and leave to double in volume again).
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6
Punch the dough down and turn out onto a lightly floured surface.
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7
Shape the dough into 12 balls and place in an ungreased 9 by 13 baking pan. Pat down slightly (so they will sit upside down if you want to flip them to serve).
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8
Cover and leave to rise until almost doubled.
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9
while the buns are rising, preheat your oven to 190u00b0c/375u00b0f, and make your coconut sauce.
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10
Coconut sauce:
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11
Combine all ingredients well.
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12
When the buns have doubled in size, pour the sauce over them.
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13
Bake for 20 to 25 minutes or until golden brown and the sauce is bubbling up around the edges.
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14
Let them cool at least a half hour before cutting into them.
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15
This gives the buns time to set up, and also gives the sauce a chance to thicken slightly.
