Pani Popo is a mouthwatering sweet bread that’s covered with dollops of creamy coconut sauce. These Samoan coconut buns are perfect with a cup of coffee.
For the Dough:
- 120 ml (1/2 cup) milk
- 60 ml (1/4 cup) coconut milk
- 2 eggs, large, lightly beaten
- 480 grams (4 cups) all purpose flour
- 55 grams (1/4 cup) sugar
- 1 teaspoon salt
- 2 1/4 teaspoons instant yeast
- 57 grams (1/4 cup) unsalted butter, softened
For the Coconut Sauce:
- 300 ml (1 1/4 cups) coconut milk
- 110 grams sugar
- 1/2 tablespoons cornstarch
- pinch of salt
- Combine milk and eggs in a bowl.
- Mix in flour, sugar, milk powder, salt, and yeast in a separate bowl. Knead until the dough is beginning to come together. Add the butter in batches while continuing to knead the dough.
- Knead until dough is soft and elastic (until windowpane stage). Form into a ball and transfer to an oiled bowl and cover with plastic wrap. Let it rest for 1-2 hours or until the dough has doubled in size.
- Transfer the dough onto a well floured surface. Punch down the dough to slightly deflate it.
- Prepare a 9×13 baking pan by lightly oiling the surface.
- Divide the dough into 12 equal portions. Shape each portion into a ball and transfer to the baking pan.
- Cover the shaped dough and rest for 30-45 minutes or until the dough has puffed a bit. Preheat the oven to 350F/180C.
- While the rolls are resting, prepare the filling. Combine the ingredients for the filling in a small saucepan.
- Over medium heat and stirring constantly, cook the filling until slightly thickened, about 5-7 minutes. The filling is ready once the sauce begins to coat the spatula. Take care not to burn the sauce. Remove from the heat and set aside.
- Once the rolls have risen for the second time, pour the sauce over the rolls.
- Bake for 18-25 minutes.
- You can reserve half of the sauce to use as topping for the baked bread.
- If you don’t like coconut milk in the dough, use normal milk instead.
- If you are using active dry yeast instead of instant yeast, heat up the milk until lukewarm and dissolve a tablespoon of sugar in it. Add the dry yeast and let it bloom for about 10minutes. Add to the dry ingredients.
- Add more milk by the tablespoon if the dough seems to dry.
- You can put a bit of foil on top of the bread while it bakes if it gets brown too fast.
- Category: Bread
- Method: Baking
- Cuisine: Samoan
Keywords: Pani Popo