Sierra Leonean recipe / West African recipe: Easter tropical hot cross buns recipe : coconut and mangoes hot cross buns.
If Sierra Leoneans did hot cross buns, these tropical hot cross buns right here would be the ones we would make. Why? Because we love sweet, baked buns and cakes, and we love to bring our tropical flavours to traditional British recipes. Mangoes would replace raisins and sultanas and coconut milk would replace fresh milk.
So when Waitrose asked me ‘what would my new flavour suggestion for a hot cross bun be’, I thought simply of mango and coconut hot cross buns. Easy to make and immensely morish. These buns are packed full of sweet mango pieces pre-soaked in coconut milk, with hints of shredded coconut for a bit of texture, all paired beautifully with the warming flavours of nutmeg and allspice. Even the crosses are coconuty. Yeap, this is how we would do it for Easter in Sierra Leone.
Heston is also at it, having come up with some pretty delicious sounding flavours for Waitrose such as toffee hot cross buns (yes oh yes please) and also cherry bakewell flavoured hot cross buns. I don’t think I will be going head to head with him for creative flavors but I am pretty excited about mine.
And you lovely readers also have a chance to be more creative with your flavours. From the 14th-20th March, Waitrose is asking folks, to go share new hot cross bun flavor suggestions with them on social media using the hastag #WaitroseHotCrossBun and tagging @Waitrose as well. Waitrose judges will narrow down the entries into a final three and then it will be put to a vote across their social communities to determine the winner. The winner will be announced by the end of May 2016 and the first prize winner will receive £500 wortth of Waitrose vouchers. The two runners up will get £100 Waitrose vouchers each. How cool would it be if one of you won?
Don’t forget to head over to Waitrose recipe pages and browse through to get some inspiration of what to whip up this Easter.
Sierra Leone flavours – is the spot on my blog where I share both traditional Sierra Leonean recipes and West African fusion recipes.
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Coconut and Mango Hot Cross Buns - West African Flavours
For the tropical hot cross buns:
- 75 g (2.6oz) dried mango finely chopped
- 200 ml hand hot coconut milk
- 450 g (1lb) strong white bread flour
- 50 g (1.7oz) caster sugar
- 3 tbsp shredded coconut
- 4 tsp easy bake yeast
- 1 tsp salt
- 1 tsp ground nutmeg
- ½ tsp ground allspice
- 50 g (1.7oz) caster sugar
- 50 g (1.7oz) melted butter
- 1 egg beaten
For the crosses:
- 4 tbsp plain flour
- 4 tbsp coconut milk
For the glaze:
- 1 tbsp honey
- 1 tbsp water
- Soak the mango in the warm coconut milk for 15 mins.
- Combine the flour, sugar, shredded coconut, yeast, salt, nutmeg and allspice in a large bowl and mix.
- Heat the coconut milk and mango mixture in a microwave for about 25 secs to make it hand hot again.
- Make a well in the centre of the dry ingredients and pour in the melted butter, the coconut mango mix and the egg and mix till it is well combined and forms a dough that comes cleanly off the side of the bowl.
- Cover the bowl and set aside in a warm place for about 1.5hrs, or until doubled in size.
- Transfer the dough to a lightly floured surface and punch out the air.
- Split the dough into 12 equal sized pieces, shape them into balls and place on a lightly oiled and lined baking tray. Make sure to leave enough space so they can rise.
- Cover and leave them to rise for about 30 mins, or until doubled in size.
- Preheat the oven to fan-assisted 170C / 190C / 375F / gas 5.
- Make the cross paste by thoroughly mixing the flour and coconut milk and piping the crosses over the buns.
- Transfer the buns into the oven and bake for 15-20 mins, until they are golden.
- Remove them from the oven and transfer to a wire rack.
- Quickly mix together the honey and water for the glaze and brush this over the hot cross buns before leaving them to cool completely.