Coconut and cardamom sweet buns recipe

• 150 g (5.3oz) creamed coconut
• 200 ml (7fl oz) freshly boiled water
• 300 g (10.6oz) strong white bread flour
• 1 sachet fast action yeast
• 3 tbsp golden caster sugar
• 1 free range egg, lightly beaten
• 1 tsp salt
• 100 ml (3.5fl oz) coconut cream
• 100 g (3.5oz) light muscavado sugar
• 100 g (3.5oz) desiccated coconut
• 1 tbsp cinnamon
• 6 cardamom pods, crushed, green outers removed and seeds ground in a mortar and pestle
• 175 g (6.2oz) soft unsalted butter
• 50 g (1.8oz) creamed coconut
• 100 ml (3.5fl oz) freshly boiled water
• 300 g (10.6oz) icing sugar

1. Put 150g of creamed coconut into your measuring jug filled with 300ml of freshly boiled water and stir until its dissolved, then stir in the sugar and salt.
2. In a large mixing bowl mix the flour and yeast together and make a well in the centre.
3. Pour the coconut mixture and the beaten egg into the well and stir the mixture together to form a ball of dough.
4. Tip: make sure the temperature is blood heat.
5. You may need to add a little extra liquid if the mixture is too dry.
6. Turn out the dough onto a lightly floured worktop and knead for at least 10-15 minutes until you have a smooth, soft, springy and stretchy ball of dough.
7. Place in a clean lightly greased large bowl and cover with cling film, put in a warm place for at least 1-1 1/2 hours to prove (by which time it should have doubled in size).
8. Make the filling by mixing all the ingredients together until all combined.
9. When the dough has proved you need to tip it out and gently flatten and stretch it out into a rectangle approximately 30cmx20cm.
10. Preheat the oven to 190C/gas mark 5.
11. Spread the buttery coconut filling all over the dough then roll up like a Swiss-roll as tightly and evenly as possible from the long side into a long sausage.
12. Trim off each end then slice the sausage into 12 even pieces.
13. Use a little extra butter to grease your muffin tin then pop a bun in each (so you can see the spiral).
14. Lightly cover with cling film and put back in your warm place again to prove for a further 30-45 minutes.
15. Bake your try of buns for 25-30 minutes until, risen and golden.
16. Make the icing by dissolving the 50g of creamed coconut in 100ml of boiled water in your measuring jug, then pour this into a bowl with the icing sugar and whisk together.
17. Turn your buns out onto a wire rack and then pour or brush over the icing glaze whilst still warm.
18. Tip: place some baking parchment underneath to catch any drips.
19. Enjoy warm or cool.

coconut, water, white bread, yeast, sugar, range egg, salt, coconut cream, muscavado sugar, coconut, cinnamon, cardamom pods, coconut, water, icing sugar

Taken from www.lovefood.com/guide/recipes/44325/coconut-and-cardamom-sweet-buns-recipe (may not work)