140g coconut sugar
250ml warm milk
10g fresh yeast
800g high grade flour
75ml vegetable oil
14g sea salt
2 tablespoon boiling water
½ cup raisins
500ml coconut cream
1 vanilla bean
250g castor sugar
- Soak the raisins in a small bowl with the boiling water for 10 minutes.
- Heat the milk in a small saucepan on a low heat, Induction setting 4, for 5 minutes.
- Pour into a small bowl and whisk in the coconut sugar. Keep whisking until the sugar has dissolved.
- Stir in the yeast and a handful of flour. Let the mixture stand for 10-15 minutes to activate the yeast.
- In a freestanding mixer bowl, mix together the flour and salt.
- Add the eggs, oil, yeast mixture and soaked raisins.
- Knead together in a mixer or by hand on a well-floured work surface for 10 minutes. knead until smooth and elastic, the dough will be quite wet.
- Transfer dough into an oiled bowl and cover. Place bowl onto an oven rack on shelf position 2 and prove for 45 minutes at 40°C, or until dough has almost doubled in size.
- Once risen, knock the dough back and then cut into 16 even sized pieces.
- Roll each piece into a ball and place onto a multi-purpose tray, leaving a 2-3cm gap between each piece to allow room to prove.
- Cover and prove for 45 minutes at 40°C, or until dough has almost doubled in size.
- Whilst the dough is proving, make the coconut sauce.
- Remove from the oven and pour the warm coconut sauce slowly over the buns. Reserve 100ml of the sauce to glaze the buns after cooking.
- Select Moisture Plus at 180°C with 1 burst of steam.
- Once the oven is up to temperature, place buns in the oven on shelf position 2 and release the burst of steam. Bake for 25 minutes, or until golden and sauce is bubbling up to the edge.
- Remove from the oven and brush with reserved sauce to glaze.
- Put all ingredients into a saucepan and bring to a light boil, Induction setting 7. Once the sauce has reached a light boil, remove from the heat and let infuse for 10-15 minutes.
- Place the buns on a serving dish and pour the reduced sauce around the buns.
- Let cool for 30 minutes before enjoying.
Pani popo is a type of Samoan bread cooked or soaked in a sweet coconut sauce. Popo means coconut in Samoan and pani means buns.