Name: Chinese Coconut Buns Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Chinese
Ingredients: 260 ml (1 cup + 1 tablespoon) milk, heated to 110°F / 43°C; 1 1/2 teaspoons (6 g) active dry yeast; 400 g (2 3/4 cups) bread flour; 50 g (1/4 cup) sugar; 1 g (1/4 teaspoon) salt; 40 g (3 tablespoons) butter, melted; 1 large egg; 40 g (2/3 cup) unsweetened shredded coconut; 85 g (6 tablespoons) butter, melted; 30 g (1/4 cup) dry milk powder; 50 g (1/4 cup) sugar; 20 g (2 tablespoons) all-purpose flour; 1 g (1/4 teaspoon) salt; 21 g (1 1/2 tablespoons) unsalted butter, melted; 18 g (2 tablespoons) all-purpose flour; 10 g (1 tablespoon) confectioner’s sugar; 1 large egg; 1 tablespoon heavy cream (or milk); Toasted sesame seeds for garnish (optional)

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Introduction

Chinese Coconut Buns are soft, fluffy buns filled with a sweet, buttery coconut mixture. These delightful treats are perfect for breakfast or a snack, offering a fragrant and comforting flavor that’s hard to resist.

The image shows a white rectangular baking dish lined with white parchment paper, filled with fifteen soft, golden brown baked rolls arranged in a 5 by 3 grid. Each roll is fluffy and light with a smooth, shiny top that is browned evenly and sprinkled with white sesame seeds. The rolls have slightly puffy, round edges and are divided by light cream-colored lines of dough, creating a visual separation between them. The background has a white marbled texture and a portion of a blue cloth is visible in the corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

260 ml (1 cup + 1 tablespoon) milk, heated to 110°F / 43°C
1 1/2 teaspoons (6 g) active dry yeast
400 g (2 3/4 cups) bread flour
50 g (1/4 cup) sugar
1 g (1/4 teaspoon) salt
40 g (3 tablespoons) butter, melted
1 large egg
40 g (2/3 cup) unsweetened shredded coconut
85 g (6 tablespoons) butter, melted (for filling)
30 g (1/4 cup) dry milk powder
50 g (1/4 cup) sugar (for filling)
20 g (2 tablespoons) all-purpose flour
1 g (1/4 teaspoon) salt (for filling)
21 g (1 1/2 tablespoons) unsalted butter, melted (for topping)
18 g (2 tablespoons) all-purpose flour (for topping)
10 g (1 tablespoon) confectioner’s sugar
1 large egg (for egg wash)
1 tablespoon heavy cream or milk (for egg wash)
Toasted sesame seeds for garnish (optional)

Instructions

Step 1: Combine the warm milk, a pinch of sugar, and active dry yeast in a small bowl. Set aside for 5 minutes until bubbly and activated.
Step 2: In the bowl of a stand mixer, mix bread flour, sugar, and salt. Create a well in the center and add the activated yeast mixture, melted butter, and egg.
Step 3: Attach the dough hook and mix on low speed until a shaggy dough forms. Scrape the sides as needed.
Step 4: Knead on medium speed for 15 to 20 minutes until the dough is smooth and elastic. Add flour or milk if needed to achieve a slightly sticky dough.
Step 5: Lightly grease a large bowl with oil or butter. Shape the dough into a ball and place it inside. Cover with plastic wrap and let it rise until doubled in size, about 1 hour.
Step 6: For the filling, mix shredded coconut, melted butter, dry milk powder, sugar, flour, and salt until crumbly but moldable. Add more melted butter if too dry. Set aside.
Step 7: Punch down the risen dough and knead briefly on a clean surface. Divide into 12 or 16 even pieces (about 65 g each for 12 buns, or 49 g each for 16 buns). Cover to prevent drying.
Step 8: Shape each piece into a smooth ball by pulling the edges towards the center, pinching to seal, then rolling on the surface with your palm. Cover and rest for 10 minutes.
Step 9: Line a 9” x 13” baking dish with parchment paper. Flatten each dough piece and roll into a 3” x 5” oval, thinner at the edges and thicker in the center.
Step 10: Place about 1 heaping tablespoon of filling in the center of each oval. Gather the edges around the filling and pinch tightly to seal, forming an oval bun. Place on the lined tray and cover.
Step 11: Let the assembled buns rise for another 30 to 40 minutes while preheating the oven to 350°F (176°C).
Step 12: Make the topping by mixing melted butter, flour, and confectioner’s sugar into a smooth paste. Transfer to a small bag, squeeze out air, seal, and snip a small corner for piping.
Step 13: Prepare the egg wash by combining the egg and heavy cream or milk; mix well.
Step 14: Brush each bun gently with egg wash. Pipe two strips of the topping paste across the short ends of each bun. Sprinkle with sesame seeds if desired.
Step 15: Bake the buns for 20 minutes or until golden brown. Cool on a wire rack before serving.

Tips & Variations

Use a kitchen scale to weigh dough pieces for evenly sized buns.
If filling feels too dry, add more melted butter a little at a time until it holds shape.
To make the buns vegan, substitute milk and butter with plant-based alternatives and use a flax egg for the glaze.
Adding a little vanilla extract to the filling enhances the flavor.

Storage

Once cooled completely, store the buns in an airtight container or ziplock bag in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. To reheat, microwave for a short time or bake in a 300°F (148°C) oven until warmed through—about 5 minutes for refrigerated buns and 10 to 15 minutes for frozen ones.

How to Serve

The image shows a baking tray lined with white parchment paper filled with 12 soft, fluffy bread rolls arranged in three rows of four. Each roll is golden brown on top with a shiny finish and sprinkled with white sesame seeds. The rolls are separated by thin white lines of dough that create a grid pattern. A woman's hand is pulling one roll from the bottom right corner, showing the light, airy, and stretchy inner texture of the bread. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Bread flour is preferred for its higher protein content, which helps develop gluten and gives the buns their fluffy texture. Using all-purpose flour may result in a softer, less elastic dough but can still work in a pinch.

How do I know when the yeast is activated?

After mixing warm milk, sugar, and yeast, wait about 5 minutes. The mixture should become bubbly and frothy, indicating the yeast is active and ready for use.