- 500g/1lb 2oz strong flour
- pinch salt
- 45g/1½oz caster sugar
- 300ml/10½fl oz warm milk
- 10g/⅓oz fresh yeast
- 300g/10½oz mincemeat
- 50g/1¾oz desiccated coconut, toasted
- 50g/1¾oz unsalted butter, plus extra for the topping
- 50g/1¾oz demerara sugar, plus extra for the topping
- 600ml/1lb 5oz coconut milk
- Place the flour and salt in a large bowl.
- In a saucepan heat the sugar and milk together to warm. Stir the yeast into the warm milk.
- Pour the milk into the flour and mix to form a dough.
- Knead until smooth, then return to the bowl and leave somewhere warm to prove for an hour, or until doubled in size.
- Knock back the dough and then roll out to a large square – about 1cm/½in thick.
- Cut the dough in half and spread the mincemeat over both halves and sprinkle the toasted coconut over.
- Roll up the dough like a Swiss roll and cut into slices about 4cm/1½in wide.
- Using a baking tray, approximately 25x30cm/10x12in, press the butter along the base. Sprinkle over the demerara sugar, then pour over 400ml/14fl oz of the coconut milk (reserve the rest).
- Place the cut buns on the coconut milk leaving 1cm/½in gaps between each. Leave to prove somewhere warm until well risen and the gaps have been filled by proved dough – about 40 minutes.
- Preheat the oven to 180C/350F/Gas 4.
- Place a small knob of the extra butter on top of each bun and sprinkle with extra demerara sugar. Bake for 25-30 minutes, or until golden-brown.
- Remove from oven and gently separate the buns using a spoon, then pour over the reserved coconut milk.