Coconut buns
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.
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.
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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
Nutrition
Calories: 338kcal
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