Sourdough Coconut Rock Buns are a delightful twist on traditional rock buns, incorporating the unique tang of sourdough with the rich, tropical flavor of coconut. These buns have a delightful crumbly texture with a slightly sweet and nutty taste, thanks to the shredded coconut.
Ingredients:
- 1 cup sourdough starter (active and bubbly)
- 1 cup all-purpose flour
- 1 cup shredded coconut (sweetened or unsweetened, as preferred)
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold butter, cut into small pieces
- 1 large egg
- 1/2 cup milk (or as needed)
- Optional: 1/2 teaspoon vanilla extract for extra flavor
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the flour, shredded coconut, sugar, baking powder, baking soda, and salt.
- Cut in Butter: Add the cold butter pieces to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
- Add Wet Ingredients: In a separate bowl, whisk together the sourdough starter, egg, milk, and vanilla extract (if using). Pour this mixture into the dry ingredients and stir until just combined. The dough will be thick and slightly sticky.
- Form Buns: Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. The dough will spread a little, so leave enough room between each bun.
- Bake: Bake for 15-20 minutes, or until the buns are golden brown on the edges. The tops should be slightly cracked and look rustic.
- Cool: Allow the buns to cool on a wire rack before serving. They’re delicious warm or at room temperature.
