Zutaten für Panipopo Samoan Sweet Coconut Buns
- Active Dry Yeast
- Warm Water
- ⅓ cup granulated sugar + ½ cup granulated sugar (for sauce) + ¼ cup brown sugar (for sauce)
- 1 tsp salt + pinch of salt (for sauce)
- Egg
- Vegetable Oil
- All Purpose Flour
- 1 cup coconut milk
- 1 cup warm water (105-115°F)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Panipopo Samoan Sweet Coconut Buns? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Panipopo Samoan Sweet Coconut Buns
- Combine 1 cup warm water (105-115°F) and 2 ¼ tsp active dry yeast in a large bowl. Let stand for 10 minutes until foamy.
- Add ⅓ cup granulated sugar, 1 tsp salt, 2 large eggs, ¼ cup unsalted butter (melted), and 4 cups all-purpose flour to the yeast mixture.
- Using a stand mixer (or by hand – see note), mix until a soft dough forms. If using a stand mixer, use the dough hook attachment on low speed for 5 minutes.
- Turn the dough out onto a lightly floured surface and knead for 10-20 minutes until smooth and elastic. (If kneading by hand, add flour 1 tablespoon at a time until the dough is no longer sticky.)
- Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place until doubled in size (about 1-1.5 hours).
- Punch down the dough and turn it out onto a lightly floured surface.
- Shape the dough into 12 equal-sized balls.
- Arrange the dough balls in an ungreased 9x13 inch baking pan.
- Gently pat down the buns.
- Cover loosely and let rise again until almost doubled (about 30-45 minutes).
- While the buns are rising, preheat oven to 190°C/375°F and prepare the coconut sauce (see below).
- **Coconut Sauce:** In a saucepan, combine 1 cup coconut milk, ½ cup granulated sugar, ¼ cup brown sugar, 2 tbsp all-purpose flour, and a pinch of salt.
- Whisk constantly over medium heat until the sauce thickens and comes to a simmer (about 5-7 minutes).
- Once the buns have almost doubled, pour the warm coconut sauce evenly over them.
- Bake for 20-25 minutes, or until golden brown and the sauce is bubbling.
- Let the panipopo cool in the pan for at least 30 minutes before serving. This allows the sauce to thicken and the buns to set.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
50g
Fat
15g
Carbs
12g
