Coconut Cherry Breakfast Buns

A pile of Coconut Cherry Breakfast Buns sprinkled with toasted coconut
“Can you FEEL that?!” he asked – his breath in my ear. He wasn’t asking about the sex. Yes, I could feel the pleasure of him inside of me, but this was something…electric. I was astonished to discover he could feel it as well – a tingling running through both of us like an unbroken current of charged energy. We fit together in a way that transcended the physicality of the act. I wasn’t new to good sex, yet this was the first time I understood the power of true chemistry – a shared, tangible connection, separate and unique from emotions like love.

I’m older wiser now and understand there are a rare few whose chemistry mixes so profoundly with mine – men who, at the careless brush of their hand along my skin, cause my blood to shimmer. Unbelieving that I am the only one transfigured by this rush of sensation, I want to grab them, look them square in the face, and ask, “Can you FEEL that?!”

Moving outside my bedroom and into the safer confines of my kitchen now, my second favorite chemical reaction is the combining of yeast and sugar (or, in the recipe below, honey). Officially called enthanol fermentation, it’s the delicious result when yeast and sugar get their boogie on. I’m pretty sure, when it happens, yeast rubs up against sugar and asks, “Can you FEEL that?!” Their chemistry results in yeasty breads, rolls and buns – transforming a few simple ingredients into something transcendent, like these Coconut Cherry Breakfast Buns.


Coconut Cherry Breakfast Buns

Mildly sweet breakfast buns stuffed with toasted coconut, Morello cherries and spices.


Ingredients

  • ¾ cup whole milk
  • 1 Tablespoon honey
  • 1 teaspoon active dry yeast
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cardamom
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ cup Morello cherries or other canned/jarred cherries, drained well and chopped
  • ½ cup toasted coconut, plus more for decorating
  • 2 Tablespoons sugar
  • 1 Tablespoon water

Directions

  1. In the microwave, heat the milk and honey until warm (105⁰ – 110⁰ F). Sprinkle the yeast over the milk and let rest for 5 minutes. Meanwhile, combine flour, salt, cinnamon and cardamom in a large bowl.
  2. Add the butter and vanilla to the milk mixture (it should be foamy by now) and then stir into the flour to create a shaggy dough. Cover and let dough rest for 15 minutes.
  3. Transfer the dough to your work surface and knead until smooth and elastic, about 12-15 minutes. Pat the dough into a disk, sprinkle with cherries and coconut and press into dough. Roll the dough up like a sausage encasing the fruit and then lightly knead to distribute the fruit well. Transfer the dough to a bowl, cover with plastic wrap and leave to proof in a warm spot until doubled in size, about one hour.
  4. Divide the dough into 8 even pieces, roll into round balls, picking off any fruit on the outside that is exposed, and place each bun on a parchment-lined baking sheet. Cover with plastic wrap and proof again until risen, about 45 minutes.
  5. Preheat the oven to 400 degrees F. Bake for 17-22 minutes until buns are dark golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack to cool slightly. For glaze, combine sugar and water and microwave until sugar dissolves. Brush warm buns with glaze and sprinkle with toasted coconut. Buns are best served slightly warm.

1 thought on “Coconut Cherry Breakfast Buns

  1. Can I FEEL that? Absolutely, and I’m already looking forward to feeling & tasting the next round, Ms. Tart. Having just enjoyed one of these fine creations this morning (with the second on deck for Tuesday’s breakfast) I must give a nod to this culinary coconut concoction. Really, does it get any more “vacation” than coconut (as in, “Take my taste buds awaaaaay.”) Do yourself a favor and eat ’em while they’re warm. It makes the perfect complement to a hot beverage on a cool Fall morning.

    Counting down the hours till tomorrow’s breakfast.

    Michael

    Like

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