THURSDAY, DECEMBER 12, 2024 56 THE GLEANER’S CHRISTMAS COOKBOOK 120ml milk 30g sugar 2g salt 4g instant yeast 2 medium eggs 300g all purpose flour 30g butter 1 tsp oil 6 tsp strawberry jam Coconut Glaze 1 cup sift powder sugar 5 tbsp milk 3 tbsp rum 1 cup dried coconut flakes Activate the yeast: In a small bowl, warm the milk slightly (not too hot, just lukewarm). Add the sugar and instant yeast. Stir to combine and let it sit for 5-10 minutes, until the yeast becomes foamy. Prepare the dough: In a large mixing bowl, combine the flour and salt. Once the yeast is activated, add the egg and butter to the yeast mixture, stirring until the butter is melted. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. First rise: Place the dough in a lightly oiled bowl, cover it with a cloth or plastic wrap, and let it rise for 1 hour or until doubled in size. Shape the buns: Once the dough has risen, punch it down to release the air. Divide the dough into 12 even pieces. Roll each piece into a ball. Place each dough ball on a greased baking tray. Use your finger to make a small indentation in the centre of each dough ball. Fill the buns: Place a teaspoon of strawberry jam into the indentation of each dough ball. Second rise: Cover the buns again and let them rise for another 30 minutes until they puff up. Preheat the oven: Preheat your oven to 350°F (175°C). Bake the buns: Bake the buns in the preheated oven for 20-25 minutes, or until golden brown on top. Make the coconut glaze: In a small bowl, combine the powdered sugar, milk, rum, and dried coconut flakes. Stir until smooth.. Glaze the buns: Once the buns are out of the oven, allow them to cool slightly before drizzling the coconut glaze over the top. Serve: Serve the buns warm as a sweet treat or dessert. By: Nashari McLeary METHOD INGREDIENTS 1 2 3 4 5 6 7 8 9 10 11 Coconut Drizzle Jam Bun
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