Coconut Sweet Buns

We have been working outside all day long, getting ready for our auction. This means windy, cold conditions, with grumpy kids. To remedy the situation, I put something special into the bread maker, and had it ready to go by our noon break. Here is the recipe. It contains no eggs, because we are out, but you can certainly add the egg if you have it.

Coconut Sweet Buns

Using a bread maker that holds a 2 pound loaf, add the following:

1 cup milk

2 tsp chia seeds plus 3 Tbsp water, to equal 1 egg. (use an egg instead if you wish)

1/4 cup butter

1 Tbsp water

4 cups flour

1/3 cup sugar

1 tsp salt

1 1/2 tsp yeast

Press Dough Cycle

Meanwhile, combine the following for filling:

3 Tbsp butter

3/4 cup shredded coconut

1/3 cup brown sugar

After dough is finished, punch down and let rest for 10 minutes

Divide rested dough in 1/2

Roll 1/2 of the dough into a 10 inch circle

Spread 1/2 of the coconut filling onto the dough, almost to the edges

Cut the circle of dough into 8 equal slices(like a pizza)

From the larger end of each slice, start rolling up like you would a crossoint.

Place rolls point side down, in a greased baking pan, so they don’t touch each other.

Allow to rise in a warm place (I cover the pan with press n seal) for 30 minutes, until doubled in size.

Bake 350 degrees, for 25 minutes.

Remove from pan, and place on serving platter (I lined a cookie sheet with parchment).

Drizzle with simple powdered sugar glaze

Powdered Sugar Glaze

1 cup powdered sugar

3 Tbsp water

1/4 tsp vanilla

Mix until smooth and thin enough to drizzle.