Method

• 1.
  Heat the milk for the buns in a small saucepan until it is just warm to touch.
• 2.
  If using a thermometer, this will be 40°C.
• 3.
  Pour the warm milk into the bowl of a stand mixer fitted with the dough hook. Stir through the yeast, the 2 tsp caster sugar and the 2 tsp plain flour. Leave for 10-15 minutes until the mixture is frothy.
• 4.
  Oil a large bowl with vegetable oil.
• 5.
  Combine the remaining bun ingredients in the bowl of the stand mixer and knead for about 10 minutes to make a smooth and sticky dough. Scrape the dough into the prepared bowl, cover with plastic wrap and leave in a warm place for 1 hour, or until it has doubled in size.
• 6.
  Preheat the oven to 200°C. Grease a large baking tray with butter.
• 7.
  Divide the dough into 12 equal portions.
• 8.
  On a lightly floured work counter, roll each dough portion into a smooth ball and stretch into a log, 12cm long. Arrange the logs on the prepared baking tray about 1 cm apart. Cover with a clean tea towel and leave in a warm place for about 30 minutes until risen and touching. Bake in the oven for 18-20 minutes until golden, then transfer to a wire rack.
• 9.
  While the buns are still warm, make the glaze. Put the 1 tbs sugar, gelatine and 1 tbs warm water into a small bowl and stir until smooth. Brush the glaze over the warm buns and leave to cool before icing.
• 10.
  To make the icing (frosting), put the milk and butter into a small saucepan and heat over a low heat until the butter has melted.
• 11.
  Remove the pan from the heat. Add the icing (confectioners’) sugar and stir through until smooth. Stir through 1-2 drops of the food colouring to achieve a pale pink icing.
• 12.
  Transfer to a piping (pastry) bag fitted with a small nozzle (tip) or a clean plastic bag with a corner snipped off, then pipe the icing over the cooled buns.
• 13.
  Sprinkle the buns with the coconut and leave for at least an hour before serving.