Coconut Tea Buns

Method8 steps · about 40 min

1. 1

   Step 1: Use a food processor, or a large bowl with a pastry blender or your fingertips to cut in the butter. Follow the same ingredient sequence with either method.

2. 2

   Step 2: Combine the flour (3 cups), sugar (¾ cup), baking powder (3 teaspoon) and salt (½ teaspoon).

   Uses 3 cups flour · ¾ cup sugar · 3 teaspoon baking powder · ½ teaspoon salt

3. 3

   Step 3: Pulse in the butter (¾ cup) until the mixture resembles a coarse meal with small pieces of butter still visible.

   Uses Combined dry bun ingredients · ¾ cup butter

4. 4

   Step 4: Add the coconut, toss well, and make a well in the center of the mixture.

   Uses Coarse butter-cut bun mixture · 1 cup dried unsweetened fine or medium desiccated coconut

5. 5

   Step 5: Mix the undiluted evaporated milk (1 cup), lemon juice (2 tablespoon) and vanilla extract (1 teaspoon), plus the optional coconut or almond extract if using.

   Uses 1 cup undiluted evaporated milk · 2 tablespoon lemon juice · 1/2 tsp coconut extract or almond extract, optional · 1 teaspoon vanilla extract

6. 6

   Step 6: Pour the liquid mixture into the well and mix only enough to form a dough ball.

   Uses Dry coconut mixture with a centre well · Complete chosen milk-lemon-extract liquid

7. 7

   Step 7: Roll on a floured surface to 1 inch thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet.

   Uses Complete coconut bun dough · Extra flour as needed for the rolling surface

8. 8

   Step 8: Bake at 375°F (191°C) for 20–25 minutes, until golden brown. Timing varies with the biscuit cutter’s size; this recipe makes about 16 large tea buns.

   Bake buns · 25 minUses Cut coconut buns on the lined tray