Add ½ C of the miraka kokonati (coconut milk) to a large mixing bowl. Reserve the remaining for the coconut sauce. Add the wai wera (hot water), huka one (caster sugar), and īhi tere (instant yeast) to the bowl with the ½ C of miraka kokonati. Stir well and leave for 5 minutes for the yeast to activate.
Add the hēki (egg), wanira (vanilla), tote (salt) and puehu parāoa kounga (high grade flour) to the yeast mixture. Stir it with a bread knife in the bowl until a shaggy dough comes together.
Tip on to a lightly floured bench. Knead it for 8 minutes with your hands or for 6 minutes in stand mixer, using a dough hook attachment.
Cut the pata (butter) in to cubes. Stretch out the dough to form a rough rectangle and dot the pata (butter) on to the dough. Fold the corners in and knead again. Knead by hand for 5 minutes or in a stand mixer for 4 minutes.
To check whether the dough is ready, roll the dough in to a ball and press with your finger. If it springs back quickly, it s ready, if not, knead for another minute or so. Refer to the video for a reference.
Add to a large, oiled bowl, cover with a tea towel or a reusable bowl cover and allow the dough to rise for 1 1/4 to 1 1/2 hours. The dough is ready when it has doubled in size.
As the dough rises prepare the coconut sauce.