Limi and I went to Nigeria for Christmas last December. While we were there our brother-in-law bought some breads and pastries for us to try. One of these pastries I absolutely fell in love with! I had never had anything like it, and immediately wanted to replicate it when we got home! This pastry had a fluffy and sweet bread and was folded over with a light whipped cream filling inside. Lastly, it was dipped in coconut flakes.
Although this recipe is not exactly the same as we had in Nigeria, I am satisfied with the results and hope you are too! The rolls are similar to King’s Hawaiian Rolls, if you have ever had those. They are great for breakfast, an appetizer or a side-dish! You could even use them for a light dessert! If you have made bread before you will be delighted with how easy these are. If you have never made bread, this recipe is not too difficult to start with.
6 1/2 cups all-purpose flour
2 cups pineapple juice, luke-warm
3/4 cup sugar
1/2 tsp ginger
1 tsp vanilla
2 TBS yeast
1/2 cup butter, melted
1 cup heavy cream
1 tsp coconut extract
1 tsp sugar
1/2 cup coconut flakes
Combine the warm pineapple juice, sugar and yeast in a mixing bowl and let sit for 3-5 minutes, until foamy. You don’t have to let it sit, but this is a good way to verify that your yeast is good. Add the eggs, sugar, ginger, vanilla and butter and mix until well combined. Add 6 cups of flour and knead until a smooth dough is formed. Cover with plastic wrap and allow the dough to rise for 1 hour.
Knead in the remaining 1/2 cup flour, for about 10 minutes, until it is all combined. Spray a baking dish with non-stick cooking spray. Divide the dough into 20 rolls, and place them in the baking dish (You may need 2-9×9 baking dishes or a 9×13 and something smaller). Cover with plastic wrap and allow the rolls to rise for 1 more hour, in a nice warm place.
Preheat the oven to 350.
Bake the rolls for 15-20 minutes, until the tops are lightly golden brown. Place the rolls on a cooling rack.
Once cool, break apart and cut in half.
Beat the heavy cream on high, until it almost forms stiff peaks. Add the coconut extract and sugar and continue to beat until stiff peaks form. Do not beat past this point, because clumps of coconut-flavored butter will begin to form.
Spread the whipped cream on the split rolls and replace the tops. Dip the sides of the rolls in the coconut flakes.
Dough recipe from Food.com.