Method

• 1.
  Combine the yeast and 150ml warm water in a stand mixer fitted with the dough hook. Stand for 10 minutes, or until small bubbles start to form. Add the remaining ingredients and 1/2 tsp fine salt and mix on low speed for 5 minutes. Increase the speed to medium and mix for a further 5 minutes until dough is smooth and elastic. Cover dough with a damp tea towel or plastic wrap and stand in a warm place for 1 hour or until doubled in size.
• 2.
  For the sauce, place all ingredients in a medium saucepan with 1 cup (250ml) water and bring to a simmer. Simmer for 5 minutes, stirring occasionally to avoid it burning on the base. Remove from heat and stand for 20 minutes to infuse. Strain through a fine sieve into a jug and discard solids. Set aside.
• 3.
  Turn dough onto a lightly floured benchtop and divide into 20 x 40g portions.
• 4.
  Lightly grease a deep 35cm x 25cm baking dish. Pour half the coconut sauce into dish.
• 5.
  To shape, roll a portion of dough into a 25cm-long log. Twirl log into a tight spiral shape. Repeat with remaining portions. Place scrolls, side by side but not touching, in baking dish. Lightly cover with a dampened tea towel or plastic wrap and stand in a warm place for 30 minutes to rise to twice their size.
• 6.
  Preheat oven to 200°C/180°C fan-forced.
• 7.
  Bake pani popo for 15-20 minutes until golden brown. Remove from oven and pour over remaining coconut sauce. Stand for 10-15 minutes to soak up some sauce.
• 8.
  To serve, scoop pani popo into bowls with a generous amount of sauce. Garnish with extra lemon balm leaves.