250 grams soft bread flour
100 grams desiccated coconut
50 grams sugar
1 tablespoon fresh lemon juice
2 teaspoons active dried yeast
2 teaspoons vanilla
250 ml warm water
Sift the flour, add the yeast, desiccated coconut and sugar, and whisk everything together. Add about half of the warm water, along with the lemon juice and vanilla, and then, string constantly (first with a wooden spoon, then with your hands), slowly drizzle in the remaining water. Keep kneading the dough for an additional 5 minutes (you may need to add an additional tablespoon or two of flour), until you get a soft dough that doesn't stick to your hands.
Transfer the dough to a clean bowl, cover it with a tea towel and let it rest in warm place for at least an hour, or until doubled in size. When the dough has risen, transfer it to a floured work surface, punch it down to deflate it, and divide it into 10 equal parts. Shape each part into a bun, then arrange them on a baking sheet lined with baking paper and let them rise for another 30 minutes. Bake the buns in a preheated oven, at 190˚C (375˚F), for 18-20 minutes. Dust the baked buns with a bit of powdered sugar, and serve with tea and jam.
