Sweet, swirl Asian Raisins Coconut Buns infused with rich coconut filling and baked in a muffin tin. Truly delicious and full of bread aroma. This easy coconut buns recipe serves the best breakfast that no one can resist.
I started to bake all the goodies since the pandemic kicked in, and I’ve learned so many bread-making methods from tons of talented bakers worldwide through the internet. While surfing online, my eyes were caught on this easy raisins coconut buns recipe all of a sudden. I knew I needed to make them for sure. After the first bite, I felt like I was pulling back 20 years ago. It tasted just like the one from the local Asian bakery.
Each mini milky bun is filled with coconut filling and sweet raisins. They’re baked perfectly into a golden brown and absolutely tasty with a buttery coconut flavor.
Why People Love This Recipe?
These mini coconut buns are baked in a muffin tin. They’re served perfectly for breakfast or as small snacks during the afternoon.
This recipe is easier to make with a stand mixer and not required to activate the yeast before adding to the dough.
Ingredients For Asian Raisins Coconut Buns
Ingredients For Buttery Raisins Coconut Filling
- Salted Butter
- Confectioner Sugar
- Milk Powder
- Shredded Coconut
Ingredients For The Dough
- Bread Flour
- Instant Dry Yeast
- Granulated Sugar
- Salted Butter
You may use either salted butter or unsalted butter for this recipe. If you choose unsalted butter, add one pinch of salt to the ingredients when making the dough.
How To Make Asian Raisins Coconut Buns?
First, prepare the coconut filling by combining all filling ingredients in a bowl. Whisk well and refrigerate it before using.
Next, make the bread dough with a stand mixer. You may also knead the dough with your hands until smooth and elastic if you don’t have a stand mixer at home.
First proofing. Cover and let the dough rise in a warm place for 1 to 1.5 hours until it has doubled in size.
Divide the dough into 12 equal pieces and round each of them into a ball. Cover them with plastic wrap and rest for 15 minutes. Meanwhile, remove the filling from the fridge.
Shape the buns. Flatten each piece into a 4×6 inch rectangle with a pin roller. Spread a layer of the filling on it, and roll it up into a cylinder. Pinch the edges to seal.
Cut the cylinder into three strands lengthwise, and leave it attached at the top end.
Make a tight braid, then connect both ends and pinch them together to form a round ball.
Second proofing. Grease the muffin tin with melted butter and transfer each shaped bun to it. Let the buns rise in a warm place for 30 to 45 minutes until they become puffy and doubled in size.
Bake the buns. Preheat the oven to 180°C (356°F). Brush the buns with the remaining beaten egg on top, and bake for 15 to 20 minutes until golden brown.
- Make sure the instant dry yeast expiration date is current for the best result.
- You may use the same recipe to bake the buns on a large baking pan attached with parchment paper. It will make you a round coconut bun instead of a muffin shape.
The leftover buns will last 3 to 5 days at room temperature if stored in an airtight container or a ziplock bag. You may also keep them in the refrigerator for a longer time.
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How Do You Like This Recipe?
I’d love to know how you feel about this Asian Raisins Coconut Buns recipe if you had a chance to try it. Leave me in the comment below, thanks.
Raisins Coconut Filling
- 2 1/2 tablespoons (32g) Salted Butter, soften
- 2 tablespoon (18g) Confectioner Sugar
- 1 Beaten Egg, divided
- 2 1/2 tablespoons (20g) Milk Powder
- 1/2 cup (60g) Shredded Coconut
- 1/2 cup (60g) Raisins
- 1 1/2 cup (260g) Bread Flour
- 1 teaspoon (3g) Instant Dry Yeast
- 2 tablespoons (20g) Granulated Sugar
- 1 Egg (60g with shell)
- 3/4 cup (130g) Milk
- 1 1/2 tablespoons (21g) Salted Butter, softened
Raisins Coconut Filling
- Add softened butter and confectioner sugar to a large bowl, whisk to combine. Slowly pour 1/2 of the beaten egg into the mixture, and keep whisking until smooth. Next, add milk powder, shredded coconut and raisins, and mix well with a spatula. Cover and refrigerate the filling before using.
- Add bread flour, yeast, sugar, egg and milk to a large mixing bowl, stir well. Knead the dough with a stand mixer attached to a dough hook for 5 minutes on medium-high speed. Once all ingredients are well combined and a dough has formed, add softened butter. Keep kneading the dough for 10 to 15 minutes until it becomes more smooth and elastic.
- Cover the dough with plastic wrap and let it rise in a warm place (28°C-30°C, 82°F-86°F) for 1 to 1.5 hours until it has doubled in size. (You may leave the dough in a closed microwave and place a mug of hot water aside).
- Transfer the dough to a work surface, gently press the dough to release air. Divide the dough into 12 equal pieces and round each into a ball. Cover them with plastic wrap, then allow them to rest for 15 minutes. Meanwhile, remove the filling from the fridge.
- To shape the buns, flatten each piece into a 4x6 inch rectangle with a pin roller. Spread a layer of the filling on it, and roll it up into a cylinder. Pinch the edges to seal.
- Cut the cylinder into 3 strands lengthwise and leave it attached at the top end. Make a tight braid, then connect both ends and pinch them together to form a round ball. (Repeat the same thing for the remaining dough).
- Grease the muffin tin with melted butter and place each shaped bun on it. Let the buns rise in a warm place for 30 to 45 minutes until they become puffy and doubled in size.
- Preheat the oven to 180°C (356°F). Brush the buns with the remaining beaten egg on top. Bake for 15 to 20 minutes until golden brown.
Amount Per Serving: Calories: 92Total Fat: 5.1gSaturated Fat: 3.2gCholesterol: 36mgSodium: 48mgCarbohydrates: 10.3gFiber: 0.5gSugar: 8.7gProtein: 2.4g