Fijian Lolo Buns
Fijian Lolo Buns

Ingredients

4 cups normal flour
3 teaspoon dry active yeast
1/4 + 1/4 cup granulated white sugar (caster)
1/4 cup salted butter (60gm or 3 Tbsp)
1 egg
1.5 cups milk
2 cups coconut milk
Lolo (Fijian for “coconut milk”) buns are synonymous across the Pacific Islands after the European introduction of baking ingredients in the late 19th century. These addictively sticky buns are baked in sweetened coconut milk and can be either steamed or baked.

Method

1.Mix the yeast with 1 Tbsp warm water to activate and liquid begins to froth
2.In a bowl, combine the flour, 1/4 cup sugar, butter, eggs and milk
3.Add the yeast mixture to the bowl and fold in to form the dough
4.Knead the dough on a lightly floured board
5.Transfer top a lightly-oiled bowl and cover with plastic wrap. Sit in a warm place and allow dough to double in size. Approx 2 hours.
6.In the meantime, mix the remaining 1/4 cup sugar with the coconut milk until sugar dissolves (you may need a little heat)
7.Divide the dough into equal portions, roll into balls approx. 50gm or 2oz each
8.In a greased baking tray, line up the dough balls next to each other. Pour over the sweetened coconut milk
9.Baked at 180C/350F for approx. 30 minutes
10.Allow to cool and serve warm or hot

Lolo (Fijian for “coconut milk”) buns are synonymous across the Pacific Islands after the European introduction of baking ingredients in the late 19th century. These addictively sticky buns are baked in sweetened coconut milk and can be either steamed or baked.