Lolo Buns (Fijian Coconut Cream Rolls)
In short: Soft yeasted rolls baked in warm, sweetened coconut cream until golden, tender and fragrant, a Fijian breakfast and tea-time treat. It takes about 1 h in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 30 min
- Resting
- 1 h 40 min
- Total
- 1 h
- Servings
- 12
- Difficulty
- Medium
- Calories
- 270 kcal
Lolo buns are soft, lightly sweet yeast rolls baked in warm sweetened coconut cream, a favorite in Fijian bakeries and homes. Lolo is the Fijian word for coconut cream, and it soaks into the rolls as they bake, leaving them tender, fragrant and lightly caramelized on the bottom. They are eaten warm with black tea at breakfast, as a snack or as a dessert, and leftovers are good split and spread with butter.
Instructions
- Mix the flour, sugar, yeast and salt in a large bowl. Add the butter and warm water and mix to a soft dough.
- Knead on a floured surface for 10 minutes until smooth and elastic. Place in a greased bowl, cover and let rise in a warm place for 1 hour, until doubled.
- Divide the dough into 12 pieces and shape each into a smooth ball. Arrange them in a greased 23 x 33 cm (9 x 13 in) baking dish, touching slightly. Cover and rise for 30 to 40 minutes until puffy.
- Heat the oven to 180°C (350°F). Warm the coconut cream, sugar, vanilla and salt in a small pan over low heat, stirring until the sugar dissolves. Do not let it boil.
- Pour the warm coconut mixture around and over the rolls, so it comes about a third of the way up their sides.
- Bake for 25 to 30 minutes, until the tops are deep golden and most of the cream has been absorbed.
- Cool for 10 minutes in the dish and serve warm, with tea.
Tips
- Pour the topping while it is warm, not hot, so it does not shock the risen dough. Too much cream makes soggy rolls, so keep it to a third of the way up.
- For extra coconut flavor, sprinkle 3 tbsp desiccated coconut over the rolls before baking. Leftovers reheat in the microwave in 15 seconds.
Questions and answers
Can I use coconut milk instead of coconut cream?
Thick canned coconut cream is best. Full-fat coconut milk works, but the topping will be thinner and the rolls less rich.
Can I make lolo buns ahead?
Shape the rolls, cover and refrigerate for up to 12 hours. Let them stand for 30 minutes at room temperature, then add the topping and bake.
Why are my lolo buns soggy?
There was too much topping, or the rolls were underbaked. Pour only enough to reach a third of the way up and bake until the tops are deep golden.
How long does it take to make Lolo Buns (Fijian Coconut Cream Rolls)?
About 1 h in total: 30 min of preparation and 30 min of cooking.
How many calories are in Lolo Buns (Fijian Coconut Cream Rolls)?
About 270 kcal per serving, with 5 g of protein, 42 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 270 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 42 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sugar | 11 g |
| Sodium | 240 mg |
Estimated values, calculated from the ingredients.
