Method

• 1.
  Place yeast and 1 tsp caster sugar in a bowl with 3/4 cup (185ml) lukewarm water. Stir to combine and set aside for 5 minutes or until frothy.
• 2.
  Place remaining 50g sugar, flour, coconut and a pinch of salt flakes in the bowl of a stand mixer with the dough hook. Make a well in the centre and add the yeast mixture. Stir to combine then knead for 3 minutes or until dough comes together. Add butter, 1 piece at a time, until fully incorporated. Add sour cherry and knead to combine. Transfer to a lightly greased bowl and cover loosely with plastic wrap. Place in a warm spot to prove for 1 hour 30 minutes or until doubled in size.
• 3.
  Knock back dough and divide into 6 even pieces. Roll each piece into a 15cm log and place parallel to the short edge of a greased 20cm x 30cm lamington pan, leaving a 1cm gap between each. Cover with plastic wrap and set aside in a warm spot for 30 minutes or until slightly risen.
• 4.
  Preheat oven to 170°C. Beat egg and milk together in a bowl, and lightly brush over the tops of the buns. Bake for 25 minutes or until golden. Cool completely.
• 5.
  For the icing, combine all ingredients in a bowl with 2-3 tsp water. Drizzle over the buns and scatter lightly with extra desiccated coconut. Serve immediately.