Samoan-style coconut buns

1. In the bowl of a stand mixer or a large bowl, whisk together milk, a tablespoon of sugar and yeast. Set aside for 10 minutes or until the mixture is foamy.
2. Add flour, a teaspoon of salt, two tablespoons of sugar, butter and eggs. Using a dough hook or a wooden spoon mix until well combined.
3. Turn the mixer up to medium-high speed and knead until a soft, sticky dough forms or alternatively tip onto a lightly floured working surface and knead by hand to a soft, sticky dough. Place the dough in a lightly greased bowl, cover and proof in a warm place for 1-2 hours or until doubled in size.
4. Once doubled in size, punch down the dough and divide into 12. Shape each piece into a ball, then place in a large baking dish, evenly spaced apart. Cover and set aside to proof for 1-2 hours or until doubled in size. Preheat your oven to 160°C bake.
5. Meanwhile, in a small bowl combine a quarter cup of coconut milk and cornflour. Whisk until well combined, then set aside. Heat the remaining coconut milk and remaining sugar in a small saucepan. Once the sugar has dissolved, add the cornflour mixture and cook for a few minutes or until the mixture begins to thicken. Remove from the heat and set aside. Once the buns have doubled in size, pour half of the warm coconut sauce over the buns. Place in the oven to bake for 30-40 minutes or until golden brown and cooked through. Set aside to cool for 10 minutes before serving with the remaining coconut sauce.

Top tip: For extra fluffy and flavourful coconut buns add 3 Tbsp milk powder and a teaspoon of vanilla extract in with the flour.