FOR THE DOUGH: combine 1 cup lukewarm milk, 1/2 cup of sugar, and 2 1/4 tsp. active dry yeast or instant yeast. Stir until completely dissolved. Let it stand for 5 to 10 mins until yeast begins to foam.

In the bowl of your stand mixer, combine flour and salt. Mix thoroughly. Then add egg

Then add vanilla, yeast mixture and oil. Stir until just combined.

Knead the dough for 15 minutes until your dough becomes soft and elastic. Do the windowpane test, just take a small ball of dough and start to gentry stretch it out

Place the dough in the bowl greased with cooking oil and let it rise (proof) for 1 hour. When the dough doubled in size you know you achieved a good rise.

FOR THE PANDE COCO FILLING. In a cooking pot over low heat, combine desiccated coconut, butter, sugar and heavy cream. Cook for a few minutes and mix well until well incorporated.

Simmer until the sugar melts and has a sticky texture. Set aside and let it cool down.

FOR TPREPARATIONS. Divide the dough into portions and form into balls. For an evenly sized dough you can use a kitchen scale.

Using a light rolling pin flatten each ball into a thick disc shape. Place about 2 full teaspoons of filling. Fold dough over filling to meet in the center; pinch edges to seal

Repeat with all the other. Place all the filled dough on a baking tray with parchment paper and let it rise for another 1hr. While waiting you can now pre-heat the oven (375°F or 180°C°).

Before baking poke the top of dough with fork and carefully brush the rolls lightly with the egg wash. (1 beaten egg + milk).

Bake for 25 minutes or until the top turns light brown.

Tadaaaahhh! enjoy your meryenda! fika!