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Chinese Coconut Buns Recipe

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4.3 from 7 reviews

Chinese Coconut Buns are soft, fluffy bread rolls filled with a sweet coconut filling and topped with a decorative coconut paste and sesame seeds. These buns are richly buttery yet tender, perfect for a delightful snack or breakfast treat. The dough is carefully kneaded, proofed twice, filled with a luscious coconut mixture, and baked until golden brown.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Chinese

Ingredients

Dough

  • 400 g white bread flour
  • 75 g caster sugar (superfine sugar)
  • 3 g fine salt
  • 9 g instant dried yeast
  • 1 egg (at room temperature)
  • 250 ml milk (warmed to 37°C/98°F)
  • 40 g unsalted butter (softened)

Coconut Filling

  • 170 g unsalted butter (softened)
  • 75 g caster sugar (superfine sugar)
  • 3 g fine salt
  • 40 g plain flour (all-purpose or cake flour)
  • 60 g skim milk powder
  • 80 g dessicated coconut

Decorative Topping & Egg Wash

  • 3 tablespoons unsalted butter (softened)
  • 50 g plain flour (all-purpose or cake flour)
  • 55 g caster sugar (superfine sugar)
  • 1 egg
  • 1 dash milk
  • Sesame seeds (for sprinkling)

Instructions

  1. Make the Dough: In the bowl of an electric stand mixer fitted with a dough hook, measure and lightly mix the flour, sugar, salt, and instant dried yeast. Add the egg, then slowly pour in the warmed milk and mix until the ingredients come together into a rough dough. Incorporate the softened butter gradually, one tablespoon at a time, ensuring each is fully mixed before adding the next. Knead the dough on medium speed for 15-20 minutes until soft, smooth, and slightly sticky.
  2. First Proofing: Lightly oil a large mixing bowl and place the dough inside. Cover with a clean tea towel or plastic wrap and leave it in a warm place for 1 to 1.5 hours, or until doubled in size.
  3. Make the Coconut Filling: Just before the dough is ready, combine all filling ingredients in a stand mixer fitted with a paddle attachment or mix by hand until well combined. Divide the filling into 16 equal portions and roll each into an 8 cm (3 inches) long log.
  4. Portion the Dough: Line a 40 x 30 cm (16 x 12 inch) baking sheet with parchment paper. After the dough has doubled in size, gently remove it from the bowl, pat it into a round shape, and divide it into 16 equal pieces. Roll each piece into a tight ball and place on the prepared sheet pan. Let rest for about 10 minutes until slightly puffy.
  5. Assemble the Buns: On a second lined baking sheet, gently roll out each dough ball into slightly oval shapes about 12 cm (5 inches) long. Place a piece of coconut filling in the center of each and pinch the edges of the dough to enclose filling, shaping into an oval bun with the seam-side down. For traditional buns, space them 5 cm (2 inches) apart; for adjoining buns that are softer and taller, place them about 1 cm (1/2 inch) apart.
  6. Second Proofing: Let the buns rise in a warm place for about 30 minutes, or until puffed slightly.
  7. Prepare the Decorative Topping: Beat together the butter, flour, sugar, egg, and milk to make a thick but soft paste. Transfer this to a small piping bag and cut a small tip at the end for piping.
  8. Bake the Buns: Preheat the oven to 180°C (350°F) without fan, placing a metal baking tray on the middle shelf. Lightly brush each bun with egg wash, pipe a line of the coconut topping across the top and bottom of each bun, and sprinkle sesame seeds in the middle. Place the pan on the preheated tray and bake for 15-20 minutes. Check at 10 minutes and cover with foil if browning too quickly. The buns are done when the internal temperature reaches 85°C (185°F).
  9. Cool: Remove buns gently to a wire rack and cool completely before serving.

Notes

  • The dough will be somewhat sticky due to the butter and egg; avoid adding extra flour during kneading.
  • Proof the dough in a warm environment for best rise; ideal temperature is around 27-30°C (80-86°F).
  • Use kitchen scales for accurate dividing of dough and filling portions to ensure uniform buns.
  • You can adjust the spacing of buns on the baking tray depending on your preference for softer, fluffier adjoining buns or individual buns with crispier edges.
  • Cover buns with foil during baking if they brown too quickly to prevent burning.
  • The internal temperature check ensures the buns are fully baked without being dry.

Find it online: https://cheftinaskitchen.com/chinese-coconut-buns-recipe/