Coconut Buns

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Easy homemade Coconut Buns are soft, flavorful, and filled with buttery shredded coconut. These buns are slightly sweet and infused with a rich coconut aroma. They’re perfect for breakfast or afternoon snacks.

What Are Coconut Buns?

Coconut buns, also known as “coconut bread” or “coconut rolls,” are soft, fluffy, and infused with the rich and tropical flavor of coconut, which is naturally sweet and aromatic.

Coconut buns are a staple in many Asian cuisines, particularly in countries like Malaysia, Singapore, Hong Kong, and Taiwan. They’re commonly served as breakfast and sweet snacks that are matched perfectly with coffee or tea.

Making coconut buns from scratch can be a rewarding and enjoyable baking project for home cooks. The smell of fresh coconut buns baking in the oven is enticing.

Why Coconut Buns Are So Popular?

• These delicious coconut buns are easy to make at home. Although they’re commonly found in local Asian bakery stores, the home-baked ones are always better, healthier, and tastier.
• Coconut buns are one of the best options for breakfast. They’re also served perfectly with coffee or tea as a delightful afternoon dessert or snack.
• The combination of sweet, fluffy bread and coconut filling makes them a delicious treat loved by many.

Coconut Buns Ingredients

The soft dread dough calls for the following ingredients:

• Bread Flour
• Sugar
• Salt
• Active Dry Yeast
• Milk Powder
• Egg
• Milk
• Unsalted Butter

The creamy coconut filling needs five ingredients:

• Unsalted Butter
• Egg
• Milk Powder
• Sugar
• Shredded Coconut

How To Make Coconut Buns?

First, make a soft bread dough by combining bread flour, sugar, salt, yeast, milk powder, egg, and milk in a mixing bowl. Knead the dough for a few minutes until all ingredients are incorporated. Then, add softened butter and continue kneading until the dough becomes smooth and more elastic.

Proof the dough. Cover the dough with plastic wrap, and let it rise in a warm place for 45 minutes, or until it has doubled in size.

Meanwhile, prepare the coconut filling by combining butter, sugar, egg, milk powder, and coconut flakes. Cover and refrigerate it until ready to use.

Divide and shape. Once the dough has doubled in size, punch it to release the air. Transfer it to a floured surface and divide it into 8 equal pieces. Gently shape and round them into balls. Cover with plastic wrap and let them rest at room temperature for 15 minutes. Remove the coconut filling from the fridge. Divide it into 8 pieces, shaping each into a ball.

Assemble the bread. Take one small dough, flatten and roll it out into a disc using a rolling pin. Place the coconut filling on it and pinch the edges to seal the filling inside. Place the seam side facing down on the table, and roll it into an oval shape with a rolling pin. Fold it from left to right, then fold again from bottom to top. Cut the dough in the center, leaving the top closed. Open it from the center to create a heart shape. (repeat the same until all ingredients are used).

Second proof. Place the shaped dough in a baking pan lined with parchment paper. Let it rise for 30 minutes until puffy and doubled in size at room temperature.

Bake. Preheat the oven to 180°C (356°F). Lightly brush the beaten egg on top of the bread. Bake 20 minutes until golden brown.

Tips:

• Ensure the active dry yeast is within the expiration date. You may proof the yeast in hot water and mix it with sugar. Let the mixture set for 10 minutes until it becomes frothy.
• Weight each dough before shaping to ensure they are baked through simultaneously.
• Adding milk powder to the dough helps to enhance the flavor from the overall taste; however, it’s no problem to omit it if you don’t have it in your kitchen.

More Delicious Pastry Recipes You May Like

Homemade Candied Orange Bread

Mascarpone Cheese Bread

Cheese Corn Bread

Pandan Bread

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Yield: 8 pieces

Coconut Buns

Print

Easy homemade Coconut Buns are soft, flavorful, and filled with buttery shredded coconut. These buns are slightly sweet and infused with a rich coconut aroma. They're perfect for breakfast or afternoon snacks.

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 20 minutes

Ingredients

Dough

• 2 cups (250g) Bread Flour
• 3 tablespoons (30g) Sugar
• 1 pinch (2g) Salt
• 2 teaspoons (7g) Active Dry Yeast
• 1 tablespoon (10g) Milk Powder
• 1 (40g) Egg
• 1/2 cup (100ml) Milk
• 1 1/2 tablespoons (20g) Unsalted Butter

Coconut Filling

• 2 tablespoons (25g) Unsalted Butter, softened
• 2 tablespoons (20g) Sugar
• 1 (40g) Egg
• 1 tablespoon (10g) Milk Powder
• 1 cup (60g) Shredded Coconut

Instructions

1. Add bread flour, sugar, salt, yeast, milk powder, egg, and milk to a mixing bowl. Using a stand mixer (or your hands), knead for 5 minutes until a rough dough forms. Add softened butter and continue kneading for 5 to 8 minutes until the dough becomes smooth and more elastic.
2. Cover the dough with plastic wrap, and let it rise in a warm place for 45 minutes, or until it has doubled in size.
3. In a separate bowl, prepare the coconut filling by combining butter, sugar, egg, milk powder, and coconut flakes. Mix well using a spatula. Cover the filling with plastic wrap and refrigerate it until ready to use.
4. Once the dough has doubled in size, punch it to release the air. Transfer it to a floured surface and divide it into 8 equal pieces. Gently shape and round them into balls. Cover with plastic wrap and let them rest at room temperature for 15 minutes.
5. Remove the coconut filling from the fridge. Divide it into 8 pieces, shaping each into a ball.
6. Assemble the bread: Take one small dough, flatten and roll it out into a disc using a rolling pin. Place the coconut filling on it and pinch the edges to seal the filling inside. Place the seam side facing down on the table, and roll it into an oval shape with a rolling pin. Fold it from left to right, then fold again from bottom to top. Cut the dough in the center, leaving the top closed. Open it from the center to create a heart shape. (repeat the same until all ingredients are used).
7. Place the shaped dough in a baking pan lined with parchment paper. Let it rise for 30 minutes until puffy and doubled in size at room temperature.
8. Preheat the oven to 180°C (356°F). Lightly brush the beaten egg on top of the bread. Bake 20 minutes until golden brown.

Notes

Tips:

1. Ensure the active dry yeast is within the expiration date. You may proof the yeast in hot water and mix it with sugar. Let the mixture set for 10 minutes until it becomes frothy.
2. Weight the dough before shaping to ensure they are baked through at the same time.
3. Adding milk powder to the dough helps to enhance the flavor from the overall taste; however, it's no problem to omit it if you don't have it in your kitchen.

Nutrition Information:

Yield:

8

Serving Size:

pieces
Amount Per Serving: Calories: 313Total Fat: 10.1gSaturated Fat: 6.7gCholesterol: 57mgSodium: 113mgCarbohydrates: 48.6gFiber: 2gSugar: 23.2gProtein: 8.1g