Make the Dough:

1. In the bowl of a stand mixer, combine all of the ingredients except the lemon zest.
2. Mix on low until you have a soft, smooth and elastic dough, 2-5 minutes. Adjust liquid and flour, in small increments, if required to reach this consistency.
3. Add 2 teaspoons lemon zest and mix on low for 1-2 minutes, until thoroughly incorporated throughout the dough.
4. Scrape the dough out of the bowl onto a surface and knead a few times. Ideally, your dough should pass the “window pane” test. Or, you can perform a couple of stretch and folds at 30-minute intervals during the first hour of the bulk ferment.
5. Shape the dough into a ball and place in a large bowl. Cover the bowl with a damp towel or bees wrap, and let it rise for 3-4 hours, until the dough doubles in size.

Make the Filling:

1. Using a spoon, mix together in a bowl all the ingredients for the filling, till combined.
2. Cover and refrigerate the filling for about 20 to 30 minutes to chill. The filling should still be of a spreading consistency when you take it out. Do not let it harden.

Shape Twisted Round Buns:

1. Gently knead the risen dough to degas it. Divide the dough into 6 equal pieces. (My total dough weight was 674 grams / 6 pieces = 112 grams per bun.) Work with one portion at a time and cover the other pieces of dough with a towel.
2. Take the chilled filling out of the refrigerator and divide it into 6 pieces as well. Each portion should be equal to about 1 ½ tablespoons of filling.
3. Roll out one piece of dough into a rectangle about 10 x 4 inches long. Take one portion of the filling and spread it over half of the rectangle, along its length. Fold the other side over the filling and press lightly to seal the edges. You should now have a long and thin rectangle.
4. Using a sharp knife, make 2 or 3 cuts along the length inside the rectangle, leaving about 1/4 to 1/2 inch at the short edges intact. Holding the short edges with your hands, pull very gently to stretch the dough, then twist the dough a few times. Fold into a knot. Tuck both ends under. The filling should show up in layers on the outside of the shaped dough.

Final Proof and Bake the Coconut Buns:

1. Transfer the knotted dough to a lightly greased or parchment lined baking sheet. Cover the coconut buns loosely with a towel or bees wrap and allow them to rise till double in size, about 2 ½ -3 hours. When ready. Brush the tops with egg wash or milk. (I used the leftover egg white from the filling and added a splash of water.)
2. Preheat the oven to 180C (350F). Bake the buns for about 25 minutes till they’re a beautiful golden brown in color. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
3. These buns are best consumed while they’re still a little warm. They will keep for 2 or 3 days. Refrigerate or freeze them if you live in warmer climates. Warm them up before eating.