Portugal is famous for their sweet treats and many pastries and bread.  I found these coconut crusted brioche type buns in the village i was living in, and when fresh from the oven they are the perfect morning go-too especially with a good coffee!

Makes 10

Ingredients

Dough

½ cup milk

½ cup warm water

1 Tbsp sugar

1 Tbsp yeast

2 eggs

1 tsp vanilla extract

1 Tbsp rum (optional)

3 ½ cup flour

1 Tbsp lemon zest

¼ cup sugar

50g butter, room temperature

½ tsp salt

Coconut topping

2 cups coconut shredded

½  cup

1 egg

1 beaten egg for brushing, for glazing

icing sugar, for dusting

Method

In a large bowl, add the milk, warm water and one tablespoon sugar. Mix to combine then sit in a warm place until mixture becomes frothy.

In a bowl of an electric mixer, add the flour, sugar, lemon zest and salt. Mix with the dough hook on and beat to combine.

Add the yeast, eggs, and softened butter.

Knead gently for 5 minutes. The dough should be slightly sticky, but not wet.

Cover the dough with damp cloth.  Let sit in a warm place until double in size (1 hour approx).

While the dough is resting, in a medium bowl mix all the ingredients for the coconut topping.

Divide the dough into 10 equal portions, about 90 g each, and form round buns. Put them in a greased tray and brush with the beaten egg. Let stand for 45 minutes.

Heat the oven to 180 C

Gently place the coconut topping on top of each bun,  being careful not to flatten the rolls.

Bake for 25 to 30 minutes or until golden brown.

Allow to cool, dust with icing sugar.