Coconut buns are a delightful treat that brings a taste of the tropics right to your kitchen. These Hong Kong-style sweet cocktail buns are soft, fluffy, and filled with a desiccated coconut filling that’s sure to fill you and satisfy your sweet tooth.
If you're looking for a quick same-day bread recipe, look no further! This Chinese cocktail bun recipe uses instant yeast, which is a quick-rising yeast, so the bread proofing time is very short. You won't have to wait multiple hours to enjoy your fresh bakes.
However, a heads up: you'll need to do some prep work by making the tangzhong ahead of time. It needs to be fully cooled before you start kneading the dough. Additionally, topping the buns is totally optional—it doesn't add much to the taste; it's just a decorative step.
Jump to:
🧐 Origin of cocktail buns
Legend has it that these buns originated in Hong Kong, where a resourceful bakery decided to combat the waste of unsold, yet perfectly good buns. Instead of discarding them, the bakers ground up the day-old buns, mixed in sugar and coconut, and wrapped this delicious filling in fresh bread dough to create a brand-new product.
This innovative treat was dubbed the "cocktail bun," drawing a parallel between the eclectic mix of ingredients and a bartender’s exotic cocktail concoctions. The result? A delightful fusion of flavors that continues to charm taste buds to this day.
🧂Ingredients for making coconut buns
To make coconut buns, you'll need basic ingredients like flour, butter, sugar, salt, yeast, milk, and desiccated coconut. I prefer using almond flour for a rich and delicious filling, but you can easily substitute it with leftover breadcrumbs.
The original recipe actually used day-old buns: crumbling them in a blender and mixing them into the filling. Feel free to use any type of bread; just pulse it in a blender and add it to the filling mixture instead of the almond flour.
📝Instructions for making coconut buns
1. Making Tangzhong
Creating Tangzhong is a simple yet crucial step for achieving extra-soft and fluffy coconut buns. To make Tangzhong, combine flour with an equal mixture of milk and water in a small saucepan. Cook this mixture over medium heat, stirring constantly to prevent lumps from forming. As the liquid heats up, the flour will begin to thicken, forming a smooth, paste-like consistency.
Once it reaches this point, remove the saucepan from the heat and let the tangzhong cool to room temperature before incorporating it into your dough. This process helps to retain moisture in the buns, making them wonderfully tender and airy.
2. Kneading dough
Kneading the dough in the stand mixer
Using a stand mixer to knead the dough for coconut buns makes the process quicker and more convenient. Attach the dough hook to your mixer and combine the ingredients in the mixing bowl. Start the mixer on a low speed to prevent flour from spilling out, and gradually increase the speed to medium.
The dough hook will mimic the motion of kneading by hand, stretching and folding the dough effectively. Let the mixer run for about 8-10 minutes, or until the dough becomes smooth and elastic. You'll know it's ready when the dough pulls away cleanly from the sides of the bowl and feels soft but not sticky. This method saves you time and effort while ensuring your dough develops the perfect texture for fluffy, delicious coconut buns.
Kneading the dough with hands
Begin by combining all the ingredients to form a rough dough. Transfer the dough onto a lightly floured surface. Using the heels of your hands, press and stretch the dough away from you, then fold it back over itself. Repeat this motion rhythmically, turning the dough slightly with each fold to ensure even kneading. As you work, you'll notice the dough becoming smoother and more elastic. This process typically takes about 10-15 minutes. Proper kneading develops the gluten, which gives the buns their structure and chewiness. Once the dough is smooth and elastic, it's ready for the next step.
3. Bulk Fermenting the Dough
After you've prepared the dough, it's time for bulk fermentation. This step is crucial for developing the dough's flavor and texture. Place the kneaded dough into a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap to keep the dough from drying out. Let the dough rest in a warm, draft-free area for about 1 hour. During this time, the yeast will work its magic, causing the dough to rise and double in size.
Check for Readiness: To check if the dough has proofed sufficiently, it should have doubled up in volume. To confirm, gently press your finger into it. If the indentation remains and the dough doesn’t spring back quickly, it’s ready for the next step.
Bulk fermentation not only enhances the dough's flavor but also creates a light and airy texture in the final buns.
4. Making the sweet coconut filling
To make the sweet coconut filling for your delectable buns, start by creaming the butter until it's light and fluffy. Then, gently fold in the desiccated coconut, almond flour, sugar, corn starch, and a pinch of salt, ensuring everything is well combined. The mixture should become a smooth and cohesive filling. Once everything is thoroughly mixed, place the filling onto a piece of cling wrap. Roll it into a log shape, ensuring it's evenly distributed and tightly wrapped. Refrigerate the log until it's firm enough to slice and use in your coconut buns.
5. Shaping the coconut buns and proofing
To shape the coconut buns, start by ensuring that the dough has proofed well and has doubled in size, becoming airy and soft to the touch. Next, take the dough out onto a floured work surface and divide it into 12 equal parts.
Take each portion and gently flatten it with your hands or a rolling pin to form an oval shape. Place a spoonful of the premade coconut filling in the center of each oval. I like to shape the filling into small logs and place each on the flattened dough. Carefully fold the dough over the filling, pinching the edges together to seal it completely.
Roll the filled dough on the work surface to form oval-shaped buns. Repeat this process for all 12 portions, making sure each bun is evenly shaped and tightly sealed to prevent the filling from leaking out during baking.
Now place the shaped buns onto a parchment-lined baking sheet and cover them. Let them proof and become doubled up in volume.
6. Topping and baking the proofed coconut cocktail buns
Adding the top ribbons to the coconut buns is totally optional step. To make a mixture for topping the buns or say to decorate them, bring together butter, flour and sugar in a bowl. Set aside.
Once the buns have proofed, preheat the oven to 375 0F. They should be jiggly and puffed up by now. It may take anywhere from 30-55 minutes to proof fully. Brush them with milk or give them an egg wash.
Now, roll the topping mix on a floured work surface using a rolling pin. Now use a bench scraper or a knife to make thin strips of the dough. Place them on each edge of the bun, i.e. two strips on each bun ( refer to the images).
Now bake them for 18-20 minutes while rotating halfway in between for even cooking and even coloring. When done let them cool for 10 -15 minutes and enjoy warm.
🗒️Notes
- You can substitute instant yeast with active dry yeast. But do not forget to bloom it in warm sugar water first.
- Substitute almond flour with soft freshly crumbled breadcrumbs.
- Please note that if you use active dry yeast, bulk fermentation, and final proofing will take you longer. Always look for the dough structure and not the timing in bread making.
- Creaming the butter is essential while making the coconut filling.
- Topping the coconut buns is totally optional.
Suggested recipes
🍽Serving Suggestions
Coconut buns are best enjoyed fresh out of the oven, but they can also be served at room temperature. Pair them with a hot cup of tea or coffee for a delightful treat. For an extra indulgence, try serving them with a dollop of jam, a smear of butter, or a drizzle of honey.
🫙Storage and Reheating
Store any leftover coconut buns in an airtight container at room temperature for up to 3 days. To reheat, simply warm them in a preheated oven at 330°F (165°C) for a few minutes until they are soft and warm. I like to heat them in an air fryer, at 350 0F for 5 minutes! Much faster and efficient!
Making coconut buns is a joyful experience that brings the flavors of the tropics to your home. These buns are perfect for breakfast, a snack, or dessert. I hope you enjoy baking and eating them as much as I do! Give this recipe a try and share your experiences in the comments below. Happy baking!
Enjoy your baking adventure!
Coconut buns
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Stand mixer (optional but helpful)
- Rolling Pin
- Baking sheet
- Parchment paper
Ingredients
For Tangzhong
- 25 g flour
- 100 g liquid (equal parts milk + water)
For Dough
- Cooked and cooled Tangzhong
- 500 g all-purpose flour (3 cups +¾ cups)
- 340 g whole milk (1 cup + ⅓ cup)
- 14 g sugar (1 tbsp)
- 45 g butter (3 tbsp)
- 10 g salt ( 1 ½ tsp)
- 7 g instant yeast (2 ¼ tsp)
For Coconut Filling
- 96 g butter (7 tbsp)
- 80 g desiccated coconut (1 cup loosely packed)
- 50 g almond flour (½ cup)
- 40 g sugar (3 tablespoon heaped)
- 20 g corn starch (2 ½ tbsp)
- A pinch of salt
For Topping (Optional)
- 40 g butter (2 ½ tbsp)
- 25 g all-purpose flour (less than ¼ cup)
- 25 g sugar (2 tbsp)
Instructions
Make the Tangzhong
- In a small saucepan, combine the flour with the liquid (an equal mix of milk and water). Cook over medium heat, stirring constantly until the mixture thickens and forms a smooth paste.
- Transfer it to a bowl and let it cool to room temperature.
Prepare the Dough
- In the bowl of a stand mixer, combine the cooked and cooled Tangzhong, all-purpose flour, whole milk, sugar, salt, and instant yeast.
- Using the dough hook attachment, knead the mixture until it starts to come together into a dough.
- Once the dough has partially formed, add the softened butter and continue kneading until the dough becomes smooth and elastic.
Bulk fermenting the dough
- Place the kneaded dough into a lightly greased bowl.
- Cover the bowl with a damp cloth or plastic wrap to keep the dough from drying out.
- Let the dough rest in a warm, draft-free area for about 1 hour. During this time, the yeast will work its magic, causing the dough to rise and double in size.
Making the Sweet Coconut Filling
- Cream butter until light and fluffy.
- Fold in desiccated coconut, almond flour, sugar, corn starch, and a pinch of salt.
- Mix until smooth and cohesive.
- Roll the mixture into a log by first transferring it onto a cling wrap and then folding it.
- Refrigerate until firm.
Shaping the Coconut Buns
- Ensure the dough has proofed and doubled in size.
- Place dough on a floured surface and divide into 12 equal parts.
- Flatten each portion into an oval shape.
- Place a log of coconut filling in the center of each oval.
- Fold dough over the filling and pinch to seal.
- Roll into oval-shaped buns and place on a parchment-lined baking sheet.
- Cover and let proof until doubled in volume.
Topping and Baking
- Preheat oven to 375°F.
- (Optional) Mix butter, flour, and sugar for topping.
- Brush proofed buns with milk or egg wash.
- Using a rolling pin, roll the topping mixture and then cut into thin strips.
- Place strips on buns for decoration. ( refer to the process shots given in the post)
- Bake for 18-20 minutes, rotating halfway.
- Cool for 10-15 minutes and enjoy warm.
Notes
- For consistent results choose a weighing scale for measuring ingredients.
- You can substitute instant yeast with active dry yeast. But do not forget to bloom it in warm sugar water first.
-
Kneading the dough with hands
Begin by combining all the ingredients to form a rough dough. Transfer the dough onto a lightly floured surface. Using the heels of your hands, press and stretch the dough away from you, then fold it back over itself. Repeat this motion rhythmically, turning the dough slightly with each fold to ensure even kneading. As you work, you'll notice the dough becoming smoother and more elastic. This process typically takes about 10-15 minutes. Proper kneading develops the gluten, which gives the buns their structure and chewiness. Once the dough is smooth and elastic, it's ready for the next step. - Substitute almond flour with soft freshly crumbled breadcrumbs.
- Please note that if you used active dry yeast, bulk fermentation and final proofing will take you longer. Always look for the dough structure and not the timing in bread making.
- Creaming the butter is essential while making the coconut filling.
- Topping the coconut buns is totally optional.
📋Nutrition Facts
Leave a Reply