Coconut buns originated from Hong Kong in the 1950s. They are one of my favorite treats, and I am excited to finally bake them at home to share with all of you!
It turns out that originally the filling for coconut buns was made by blending old buns with sugar. This way there was no need for wasting any buns.
However, now the recipe has changed because the bun is filled with coconut - not leftover bread.
My oven is acting up, so I made these coconut buns twisted instead of their usual log shape. Both ways will work!
3 cups bread flour
2 1/4 teaspoons active dry yeast
1/3 cup cake flour
1 cup milk
1/2 cup heavy cream
1/3 cup milk powder
1/4 cup cake flour
1/3 cup granulated sugar
3 tablespoons butter, melted
1 egg yolk
1 tablespoon milk
2/3 cup coconut flakes
1 egg, whisked
1 tablespoon sugar
1 tablespoon water, boiling
In a stand mixer with a dough hook, knead the heavy cream, milk, cake flour, bread flour, sugar, egg, and yeast together. Mix on low for 10 minutes, then cover the dough in a warm area and proof for an hour until double in size.
Make the filling: Mix the flour, sugar, coconut, milk powder, milk, egg yolk, and butter together and set aside.
Divide the rested dough into 14 sections. Roll one section out into a small rectangle and place one teaspoon of the filling inside. Roll the dough into a log and pinch the ends together. Repeat for the remaining sections.
Cut the log in the middle lengthwise and twist both pieces. Then starting from the bottom of the twist, wrap it to form a shell-like bun. Cover all in a warm area and proof for an hour.
Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper. Place the buns on the sheet.
Brush the beaten egg over the buns and pipe a line widthwise on the top and bottom of the log. Bake for 15 minutes.
Mix the sugar and boiling water together and brush onto finished buns.
- The Bored Baker 👩🏽🍳