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Pani Popo (Samoan Bread)

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Ingredients
  

Roll

  • 250 ml warm water at 60°C.
  • 9 g Instant yeast
  • 20 g Milk powder
  • 50 g Raw sugar
  • 1 egg
  • 85 ml oil I use sunflower
  • 1 large egg
  • 1 tsp Salt
  • 500 g Baker's flour or bread flour

Gravy

  • 1/2 cup Coconut creme
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 tsp salt

Instructions
 

Make the bread dough

  • I use a thermomix for a quick mix. Place the water and warm it to 70°C, then add the yeast and mix. Leave it to stand for 5 minutes until the mixture froths.
  • Add the sugar, egg, milk powder, oil, and 350g of the flour. Set it to knead mode for 2 minutes.
  • Add the salt and knead for another 5 minutes.
  • Add the rest of the 150g flour and knead for 3 more minutes. Dough is ready.
  • I neaten the surface and put a coat of oil and return the dough to the machine, close and use the dough when it has risen and doubled. Normally less than 30 minutes.

Shape and 2nd proof

  • I divide the dough into 40-42g each. This recipe makes 2 pans. Arrange them into the pan and leave to rise for another 30 minutes for it to double its size again.
  • Preheat oven at this point to 190°C.

Make the gravy

  • Just stir everything together. No need to cook.
  • When buns are ready to be cooked, just pour the gravy over and cook over medium shelf for 25 minutes. There is no need to oil the pan because coconut is really very fat.
  • Best served 30 minutes after it comes out of the oven, that is if you do not have kids who will secretly tear them away.