At a glance
You're looking at a showstopper breakfast project that takes about 2.5 hours total, with most of that being hands-off resting and steaming time. The fun happens in layers: you'll whip up a fluffy coconut dough, steam it into pillowy buns, then build them with a bright orange-mint mayo, quick-pickled slaw, and a perfectly cooked egg. Fair warning – making your own mayo takes a bit of patience, but store-bought works great too.
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Starter and dough
First, make the starter. Crumble the yeast into warm water with sugar and let it activate. Sift the flour with baking powder into a large bowl, then add sugar, salt and milk. I use coconut milk – it makes the buns nice and rich, with a lovely hint of coconut.
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Resting for an hour
Once the dough comes together, let it rest for an hour, then roll it out and cut into rounds about 7 cm across.
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Shaping the buns
Cut small squares of baking paper and brush them with oil. Lightly oil the dough rounds too, then fold each one in half to form a little pocket. Place them on the paper squares and set on a steamer rack over simmering water. Steam for about 20 minutes, until fully cooked through.
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How it went
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