15 min

I was inspired to make these for my daughter who is mad about coconut. They do taste very much like Raffaello’s.

Raffaello Buns

For the dough
  • 300g strong white flour
  • ½ tsp salt
  • 2 tbsp caster sugar
  • 1½ tsp easy blend yeast
  • 25g butter, melted
  • 1 egg, beaten
  • 150ml whole milk
  • ½ tsp vanilla essence
For the Fillling
For the Glaze
  • 100g icing sugar
  • 15ml warm water
To Decorate
  • 12 Raffaello’s (optional)
  1. In a large mixing bowl, or the bowl of your electric stand mixer, stir together the flour, sugar, salt and yeast.  Add the cooled melted butter, beaten egg, vanilla essence and milk and stir together, or using the dough hook attachment on your mixer, mix to a soft but not sticky dough.
  2. Knead the dough on a lightly floured surface for about 10 minutes, or let your mixer do the work for about 5 minutes, until smooth and elastic.  Put into a lightly floured bowl and cover the top with cling film (I use a shower cap).  Leave in a warm place until doubled in size.
  3. Line two baking trays with baking parchment.
  4. Turn the dough out onto a lightly floured work surface and knead lightly for 2 minutes.
  5. Roll the dough out into a 30 x 40cm rectangle and spread with the coconut spread all the way to the edges. Sprinkle on the desiccated coconut.
  6. Starting at the short side, roll the dough up tightly. Cut into 12 even slices and place well apart onto the baking sheets.  Pinch the ends of the buns to stop them unraveling.  Cover the buns with oiled cling film or place in a large plastic bag and leave the buns to rise for about 30 minutes.
  7. At the last 10 minutes of rising, preheat the oven to 180C/160C fan.
  8. Bake the buns in the preheated oven for about 15 minutes, until golden.  You may need to turn your baking trays half way through to get an even colouring.
  9. Transfer the buns to cool on a cooling rack.
  10. In a bowl beat together the icing sugar and water until smooth. Brush the buns with the icing and leave to cool. Place a Raffaello into the centre of each bun to decorate (optional).
  11. They are at their best on the day of baking.

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