This humongous hot dog bun is the result of a sudden craving to eat the Johnsonville Beddar Cheddar sausage, as well as the 163 grams of coconut milk leftover that had to be used this week.
The recipe is spotted from Happy Home Baking, who came up with this recipe because of leftover coconut milk that had to be used. Ha! The bane of home bakers! A bit of ingredient left here and there that we did not want to throw out.
I doubled the recipe and topped up the remaining liquid with fresh milk.
Pandan Coconut Hot Dog Bun (adapted from Happy Home Baking)
- 163 grams coconut milk
- 83 grams fresh milk
- 70 grams egg
- 50 grams caster sugar
- 10 grams salt
- 500 grams bread flour
- 9 grams instant yeast
- 50 grams unsalted buttter
- 1/2 tsp Koepoe Koepoe Pasta Aroma Pandan
- 6 Johnsonville Beddar Cheddar sausages, or whatever brand of sausages you want
- 2 tbsp beaten egg mixed with 1 tbsp milk for brushing
- Mix all the ingredients, except butter, in the bowl of a standing mixer fitted with a dough hook.
- Start kneading on low speed. When the dough comes together after 2-3 minutes of mixing, gradually add in butter.
- Knead on medium speed (KA mixer speed 4) for 15 minutes, until dough passes windowpane test.
- Place the dough in a lightly oiled large bowl, cover with cling film and let it proof for 1 hour, or until double in size.
- Scrape the dough out of the bowl onto your work area, from a height of 30 cm, and gently knead for 2 minutes. Weigh the dough and divide into 6 balls. Let them rest for 5 minutes.
- Roll each ball of dough into a long rope and twirl around a sausage. Place each bun on a parchment paper lined baking sheet around 2.5 inches apart and let it proof for 30 minutes.
- Preheat oven to 200 C.
- Brush the top with a egg milk wash.
- Bake for 25-30 minutes.
Soft bun with cheddar sausage! So wonderful! I love the Johnsonville Beddar Cheddar sausages. Thick meaty sausage which is not too cheesy such that it overwhelms.
I reduced the amount of butter used because of the addition of coconut milk, which contains oil. Coconut milk gives the bun a richer taste. It is not immediately apparent, but as you chew on, you can taste the richness of coconut. The fragrance of the pandan is almost too subtle to be detected. It is the first time I am using pandan paste, as it was a last minute plan to bake these and I was too lazy to go grab some pandan leaves to grind. Perhaps I should not have been so lazy. 😛