Lolo Buns/Eggless Fijian Coconut Buns

Usually whenever i cross a completely new or different bakes/breads from fellow bloggers, i dont hesitate a second to bookmark them. One among those bookmarks is this Fijian coconut buns which is popularly called as Lolo buns. Am cleaning up few of my bookmarks for this week’s blogging marathon, you might have guessed my theme now. Yes am running this week’s blogging marathon with Bookmarked recipes as theme. I crossed this Lolo buns at Sowmya’s space, since this buns are completely new to me, i couldnt stop myself trying them at home. The particularity of these Fijian buns is they are smothered with coconut milk while baking. And they are simple to make with a subtle coconut flavor which is very delicious to eat with your favourite spreads or jams.

You may wonder what makes the difference between this Lolo buns with other coconut loaded buns exists, the difference is this buns gets boiled with coconut milk while baking or steaming. Lolo means Coconut milk or coconut cream. Usually steamed, this buns makes an excellent breakfast for Fijians. They prefer to make these buns at home themselves rather than buying this buns from the stores as everyone knows how to make this bread at home. This buns are just prefect to have with a cup of coffee or tea with jam, yes i enjoyed this bread this way. Thanks to Sowmya for posting this ultimate Lolo buns as an Eggless version and trust me as she said this buns are an absolute must to try.

Recipe Source: Sowmya
4cups All purpose flour
2tbsp Vital wheat gluten
1tbsp Instant yeast
3tbsp Sugar
50grs Unsalted butter
2cups Milk
2cups Coconut milk

Take the flour, gluten, yeast and sugar in a large bowl, add the butter to the luke warm milk.

Add this lukewarm milk to the flour mixture and knead everything.

Knead everything well until the dough turns smooth and elastic.

Cover and keep aside in a greased bowl until the dough double its volume, this may depends upon the room temperature, mine took 2 hours.

Punch the dough and transfer it to the kitchen top. Knead and divide the dough as 9 equal pieces.

Now shape each piece as smooth ball and place them in a greased square or rectangular baking tray.

Cover the baking tray with a towel and let it sit again for an hour.

Preheat the oven to 350F/180C.

Pour the coconut milk to the buns just to cover the buns, dont pour the coconut milk more, else while baking, they will split inside the oven.

Bake for 20-25 minutes or until the buns turns golden brown. Let the buns sit for a while or for 10 minutes before serving.

Serve warm with jam or butter or else with your favourite spreads.