Arrnott Olssen is a contestant on the most recent series of MKR.

Today, Arrnott is showcasing two recipes inspired by his mum.

He will be making Lolo buns (Fijian coconut buns) and pumpkin scones with rosemary and cheese.

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Recipe below:

Arrnott’s Pumpkin Scones

Prep time: 15-20 mins

Cook time: 15 mins

Serves: 12

INGREDIENTS

2 cups steamed pumpkin cooled

2 ½ cups self raising flour

½ cup caster/brown sugar

1 egg

70g soft butter

1tsp ground Cinnamon

Twist

2 Cups Roast Pumpkin

½ Cup Del Bochia Buttermilk

1 Cup Tasty Cheese

INSTRUCTIONS

1. Pre-heat oven to 200 degrees
2. In a mixing bowl beat the butter and slowly add sugar until creamed
3. Add egg and beat until combined
4. Add the steamed (cooled) pumpkin and cinnamon and fold into the mixture
5. Sift in the flour ½ cup at a time and gently fold in mixture before adding the next ½ cup. If the mixture is getting too dry use less flour.
6. Turn onto a floured surface and pat down mixture until it is 2-2 ½ cm thick
7. Using a cup or cookie cutter cut out scones, bring together cut out dough bits, flatten out and cut out scones (don’t waste dough)
8. Bake for approximately 15 minutes or until golden brown and cooked
9. Enjoy hot with butter or cooled with Cream and Jam.

For a little Savoury Twist

• Replace the steamed pumpkin with leftover roast pumpkin + add ½ cup Del Bochia Buttermilk
• Add a cup of grated tasty cheese and some chopped fresh rosemary into the dough mixture
• Save some grated cheese to add to the top of the scones

Arrnott’s Lolo Buns (Coconut Cream Buns)

Prep time: 2 Hours

Cook time: 20-25 mins

Serves: 12 portions

Ingredients:

• 4 cups bread or plain flour
• 2 1/2 tsp active dry yeast
• 1/4 cup sugar
• 1 egg, beaten
• 4 Tbsp butter, melted 56.7 grams
• 1 1/2 cups milk, lukewarm
• 2 cups coconut milk/cream

Method

• Combine flour, yeast, and sugar in a big mixing bowl.
• Mix milk, melted butter, and beaten egg in separate bowl.
• Pour wet mix into the flour mix and form into a soft dough.
• Knead dough by hand for approximately 10 minutes or in a stand mix for 5-7 minutes.
• Place in a greased (buttered) bowl making sure to brush some butter on top of the dough.
• Cover and let rise for 1 hour or until double in size.
• Place in greased baking pan and set aside to rise again for 30 minutes until doubled in size.
• Preheat oven to 180°C .
• Once dough has risen, pour the coconut milk all over the buns making sure you pour some on each bun.
• Bake for 20-25 mins or until golden brown.
• Remove from oven and enjoy

A Little Twist - Coconut Toffee Twists

• Divide half the dough and set aside ( you could use the whole dough for this if you wish )
• In a large frying pan add 1 cup of brown sugar and 1 1/2 cups of coconut flakes - cook low and slow until it’s combined and turned into coconut toffee flakes
• Roll out the dough brush with butter and sprinkle the coconut toffee
• Roll it slowly making sure to keep the toffee inside the roll
• Divide evenly and cut jnto scrolls and place back into the baking dish alongside the buns
• Follow the rest of the coconut bun recipe