Traditional Brazilian Honey Moon Buns
Ingredients
Dough
- 30 g yeast (bread)
- 1 pinch salt
- 1 dessert spoon vanilla extract
- 2 tablespoons sugar
- 2 tablespoons potato starch
- 2 eggs, lightly beaten
- 250 ml milk, room temperature
- 100 g unsalted margarine
- 500 g wheat flour (approx.)
Filling
- 400 ml milk
- 2 egg yolks, strained
- 5 tablespoons sugar
- 2 tablespoons corn starch, well filled
- 1 teaspoon vanilla extract
- 1 dessert spoon unsalted margarine
- 1 dessert spoon lemon zest
- juice of 1 lemon
Syrup
- 1 can sweetened condensed milk
- 1 bottle coconut milk (200 ml)
For coating
- 2 packages shredded coconut (300 g)
Preparation
Dough
Dissolve the yeast with the sugar, add the salt, eggs, milk, margarine, vanilla and potato starch, mixing everything well
Add the wheat flour gradually, kneading lightly until a smooth and soft dough forms
Shape into small balls, place on a greased and floured baking sheet, and let rise until doubled in volume
Bake in a preheated oven at 200Β°C until lightly golden, removing as soon as browning begins
Filling
Combine milk, corn starch, strained egg yolks and sugar in a saucepan over medium heat, stirring constantly until thickened to a cream
Remove from heat and mix in vanilla extract, margarine, lemon zest and lemon juice, stirring well to combine
Let the filling cool completely
Syrup
Mix sweetened condensed milk and coconut milk until well combined
Assembly
Once buns are baked and completely cooled, fill with cooled filling using a piping bag fitted with a star tip
Dip filled buns into the syrup, then roll in shredded coconut to coat
