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| Coconut bun with very special sauce |
Hello! Is anyone out there? I have been back in Canada for 2 weeks now and am finally getting around to posting something. Unfortunately it's something I made before I left, but I am still having computer problems. I have a new hard drive, but iPhoto is not working properly, meaning no new photos, and no photos from Ecuador. Since returning, I haven't baked much, worked much or done much of anything. I just want to jump back on a plane (preferably without any airports involved) and be somewhere else, away from everyday responsibilities. That's not happening right this minute, so I'll post this and then head back to the computer shop so that I can share the results of pumpkinfest 2011. Brace yourselves.
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| Ready to rise |
I have had this recipe bookmarked for ages and finally got around to making it in a fit of baking before I kissed my stove goodbye for 6 weeks. My family and I are huge fans of coconut, and my nephew likes to help too. While trying to entertain him at my mother's non-childproofed house, we gave him a coconut and a hammer. What followed was hilarious, with James chasing the coconut around the garage and swinging the hammer with abandon. I know, not safe, but nobody lost an eye, the kid was entertained and I got enough coconut to make these buns. Win-win, no?
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| Barely risen, hoping the oven spring will sort that out |
Not exactly. More lose-win. I loved the coconut sauce and could see myself eating it on just about anything. I left it at my mother's and she was contemplating pouring it over ice cream. The buns, though, were a bit of a disappointment. They did not have the texture of yeast buns, but seemed more like bad biscuits or scones: heavy, with a dense crumb. I proofed the yeast, but they just did not rise much and the amount of liquid called for did not even make crumbs, much less a kneadable dough. There were comments noting this on the original recipe, so I can't say I wasn't warned. I'll be making these again, but using a different yeast dough recipe. Maybe
this one from King Arthur Flour?
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| Baked, slightly risen, but look at that sauce! |
Here's the link to the
original recipe, from the lovely blog
Pease Pudding.
