Deliciously soft and sweet, Fijian Lolo Buns are a treat any time of the day. These coconut bread rolls are traditionally served for breakfast in Fiji and utilise one of Fiji’s basic staples, the coconut.
“Lolo” (coconut milk) is poured over the buns and then baked, (or can be steamed as well) until golden brown. Traditionally you would prepare your own coconut milk, but in this recipe, I have used tinned coconut milk instead.
Fijian Lolo Buns
Makes approx. 15 buns
Time: 2 hours to rise, 10 mins to prep, 35 mins to bake
4 cups plain flour
3 tsp dry yeast
½ cup caster sugar
50g melted butter
1 ½ cups milk
2 cups coconut milk
Warm the milk and then stir the yeast into the milk and allow to activate until frothy.
In a separate bowl combine the flour, half of the sugar ( 1/4 cup), melted butter, salt and egg.
Add the activated yeast and milk mixture and fold to form the dough.
Knead the dough on a floured surface until elastic and smooth.
Place the dough in an oiled bowl, cover with plastic wrap and place in a warm area to rise for 2 hours or when doubled in size.
Preheat oven to 180°C.
Mix the remaining 1/4 cup sugar and coconut milk over a very low heat until sugar dissolves.
Once the dough has risen, divide the dough into equal sized balls and place on a greased baking dish, making sure the buns are closely placed next to one another.
Gently pour the sweet coconut milk over the buns and bake for 30-35 minutes and golden on top.
Allow to cool slightly and serve warm. Best eaten on the same day made.