butter, melted 90
instant yeast 1 3/4t
bread flour 330
Combine A. Combine B. Combine A and B and place in a bowl, clingwrap and leave in pa warm place for about 1.5hrs until dough doubles in size. Punch down and leave for another 50 mins or so until dough doubles again. Consider placing dough in chiller for last 20 mins of proofing to firm it up and make it easier to eoll later. Divide dough into portions of 370g each and roll into 12″ diameter circles. Divide filling over and press filling in. With a pizza cutter, cut circle into 12 segments and roll up like croissants. Place everything onto a half sheet tray, 5 by 5. Let proof additional 20 mins or until puffed and bake at 180C for abour 25 mins or until tops are golden. Pour glaze over and let it soak in. Eat.
Shredded coconut 3/4 cup (80?)
orange zest 8 (2 oranges)
coconut oil about 50 or until mixture is moist
Rub sugar and zest together, Combine everything.
orange juice 30
citric acid ?
yoghurt/sour cream 50
Bring everything except yoghurt to boil and simmer for 5 mins, When slightly cooled, temper dairy in.