AuthorSaf-instantAfter mixing the flour, the sugar and the salt in a bowl, add the warm milk, the honey and 11 g Saf-instant yeast into the dry mix.
Mix with a spatula for 2 minutes, then add the butter in small cubes and 75 g of the shredded coconut and knead again until the dough becomes smooth.
Shape a ball with the dough, place it back into the bowl and cover with a damp cloth and leave to rest for 45 minutes in a warm place.
Divide the ball it into 12 small equal balls and flatten them with a rolling pin and place them on a baking tray, making sure you leave at least 5 cm between each one.
Make cuts in the dough to replicate rays of the sun using a knife. Then leave to rest again until they have doubled in volume about an hour.
Brush the tops of the suns with a beaten egg and sprinkle them with the leftover 50 g shredded coconut and cook in the preheated oven at 180°C for 12 to 14 minutes.
Ingredients
Directions
After mixing the flour, the sugar and the salt in a bowl, add the warm milk, the honey and 11 g Saf-instant yeast into the dry mix.
Mix with a spatula for 2 minutes, then add the butter in small cubes and 75 g of the shredded coconut and knead again until the dough becomes smooth.
Shape a ball with the dough, place it back into the bowl and cover with a damp cloth and leave to rest for 45 minutes in a warm place.
Divide the ball it into 12 small equal balls and flatten them with a rolling pin and place them on a baking tray, making sure you leave at least 5 cm between each one.
Make cuts in the dough to replicate rays of the sun using a knife. Then leave to rest again until they have doubled in volume about an hour.
Brush the tops of the suns with a beaten egg and sprinkle them with the leftover 50 g shredded coconut and cook in the preheated oven at 180°C for 12 to 14 minutes.
