I've never been very good at making Hot Cross Buns. I have tried many different recipes and they just don't get the height or fluffiness I want.. Last year I decided to make one of my FAVOURITE things about staying in Samoa. Each morning I'd get down to breakfast before they were all gone.. they are of course the MOST delicious Panipopo, or Coconut Cream buns... mmm

Now just a disclaimer here - I am in no way suggesting that these are healthy, or to be eaten every day lol that happens strictly on holiday :o)

Panipopo:

4 c flour                           50g butter
4 T sugar                         4 t dried yeast
2 cups very warm water      2 cans of coconut cream
1/2 c flour                        extra sugar
extra water

Place flour in a bowl and rub in butter until the mix looks like breadcrumbs. Make a well in the centre and sprinkle the sugar in. In another bowl place yeast and then pour the warm water over the top. Stir yeast mix till dissolved and then pour into the centre. Fold the mix together with a wooden spoon. When all is combined place a damp teatowel over and store in a warm place for 1 hour. The mix should then have doubled in size and have little bubbles on top. Turn the mix out onto a floured bowl and knead until the dough is smooth and elastic. roll into a ball and place back in the bowl, cover once again with the damp teatowel and place back in the warm, dark place. This time leave for 30 mins.

When the mix has done, grab small fist size balls of dough and roll into sausages. Curl round into a knot and place in a baking dish, leaving room in between them for them to rise.

In another bowl place coconut cream. Mix flour together with enough water to make a runny paste. Add that to the coconut cream and stir in. Now add sugar to your preferred taste, and then add a bit more, as some sweetness disappears in the cooking process.. Once mixed pour over buns up to about halfway. Place in 200oC oven and bake for around 20 mins or until the coconut is boiling and the buns are golden brown. They should have swelled and filled the pan. Brush the tops with a sugar syrup while warm, made by adding 3 dessertspoons on sugar with a little hot water - should be syrupy.. This stops them from drying out.

Once cooled to room temperature place in fridge, served cold.



These were made today and this was taken before sugar syrup was brushed on to them. They are really good!!!

Happy Cooking - and Happy Easter my dear friends :o)

K