Iced Coconut Buns
Soft bread buns with toasted coconut and a sweet icing top.
Red Star Quick Rise yeast
all purpose flour
divided plus more for dusting the work surface
toasted coconut flakes
For The Icing
plus 2 tablespoons powdered sugar
In a medium sized bowl, dissolve the yeast with the warm water.
Add the sugar and one of the eggs and whisk to combine.
Mix in 1 1/2 cups of flour until the batter is smooth and sticky.
Cover with a towel and let it rest for 30 minutes.
After 30 minutes add the oil and salt. Mix well with a spatula.
Add the coconut and remaining 1 cup of flour to the batter and mix until the dough starts to come together.
Dump the dough out onto a clean work surface which has been dusted with more flour.
The dough will be sticky but start to fold it over on itself and kneading it at the same time. Add more flour if it becomes too sticky.
When you finally form a round ball, put it back into the bowl it was mixed in and cover for 35-40 minutes.
Take the dough out of the bowl after the second rise and punch the air out of it.
divide the dough into 12 even sized pieces (about 2 oz each).
Roll the dough pieces into small bowls and place close together on a greased baking tray in a 3 x 4 pattern.
Cover with the towel again and let rise for about 20 minutes.
Preheat the oven to 375 degrees F.
Once the rolls have risen after 20 minutes, using a pastry brush gently glaze them with the remaining beaten egg.
Place them in the oven and bake for 20 minutes.
Let the buns cool while you make the icing.
Add the powdered sugar to a bowl and mix in the water using a whisk. The icing will seem thick but keep whisking until it becomes smooth and lump free.
Once the buns are cool, dip each one into the icing and letting the excess pour off.
Transfer back to the baking tray until every bun has been iced.
If you prefer to make these the night before, mix up until step 9, cover with plastic wrap and store in the refrigerator overnight.