Little Piggy Buns

I made these little piggy buns for Lunar New Year - Year of the Pig!  These buns are a slightly sweet fun snackable bread.  The batch below is unfilled, but if you have extra time, this taro filling is delicious.

Little Piggy Buns for Lunar New Year

Adapted from The Woks of Life

INGREDIENTS

Starter dough

1 1/2 c all-purpose flour

1 tsp active dry yeast

1 tbsp sugar

2/3 cup warm water

Remaining dough

1 1/2 cups all-purpose flour

1 tsp salt

1/4 cup sugar

3 tablespoons coconut milk (can sub regular milk or milk powder)

1 large egg

3 tbsp coconut oil (can sub other oil)

1 tbsp water (optional, as needed)

METHOD

Starter

In your mixing bowl, stir together starer dough ingredients, let rise at room temperature for 2 to 3 hours.

Dough and First Proof

Add Starter dough into mixer, then add the rest of the flour, salt, sugar, milk powder and mix.  Then add 1 large egg and coconut oil to fully incorporate and up to 1 tablespoon water if dough is dry.  Knead about 5 minutes until dough is smooth.  Cover bowl and let proof 1 hour.

Second Proof

Form round bun piggy shapes onto silpat/ parchment lined baking sheet.  Reserve extra dough for ears and snouts.  Use toothpick to form nostrils and black sesame seeds for eyes.  Proof 1 more hour. 

Preheat oven to 350 degrees.

Bake the buns for about 30 minutes until buns are golden.