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Chinese Coconut Buns Recipe

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★★★★★

4.8 from 122 reviews

These Chinese Coconut Buns are soft, fluffy, and filled with a sweet, buttery coconut filling. Perfectly tender with a golden crust topped with a delicate coconut-flavored glaze and optional toasted sesame seeds, they make a delightful treat for any time of day.

Ingredients

Scale

Dough

  • 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

Filling

  • 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

Topping

  • 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)

Instructions

  1. Activate the Yeast: Combine the warm milk, a pinch of sugar (taken from the sugar for the dough), and active dry yeast in a small bowl. Let it sit for 5 minutes until the yeast becomes bubbly and activated.
  2. Prepare the Dough: In a stand mixer bowl, add the bread flour, sugar, and salt. Create a well in the center and pour in the activated yeast mixture, melted butter, and egg. Attach the dough hook and mix on low speed until a shaggy dough forms. Scrape the sides as needed.
  3. Knead the Dough: Increase the mixer speed to medium (setting 4) and knead for 15 to 20 minutes until the dough is smooth and elastic. Adjust by adding small amounts of flour or milk as necessary. The dough will remain somewhat sticky but should gather around the hook.
  4. First Rise: Lightly grease a large bowl with oil or butter. Shape the dough into a ball, place it in the bowl, cover with plastic wrap, and let it rise until doubled in size, about 1 hour (may vary between 45 to 90 minutes).
  5. Make the Filling: In a medium bowl, combine shredded coconut, melted butter, dry milk powder, sugar, flour, and salt. Mix until crumbly yet able to be shaped by hand. Adjust moisture with a bit more melted butter if too dry. Set aside.
  6. Divide and Pre-shape Dough: Punch down the risen dough to deflate it and transfer it to a clean surface. Knead briefly to smooth. Divide into 12 or 16 equal pieces (about 65 g per piece for 12, or 49 g for 16). Cover pieces to prevent drying.
  7. Round the Dough Balls: Take each piece and pinch the dough together at the top to form a smooth ball. Flip so the seam is underneath and roll in circular motions under your palm to form domed balls. Cover and let rest for 10 minutes.
  8. Assemble the Buns: Line a 9” x 13” baking dish with parchment paper. Flatten each dough ball into a 3” x 5” oval with thinner edges and a thick center. Place about 1 heaping tablespoon of filling (slightly less if making 16 buns) in the center. Gather and pinch all edges together around the filling to seal. Place seam side down on the baking sheet and cover with plastic wrap.
  9. Second Rise: Let the shaped buns rest at room temperature for 30 to 40 minutes until they puff up.
  10. Prepare the Topping: Mix melted butter, flour, and confectioner’s sugar into a smooth paste. Transfer to a small ziplock bag, squeeze out air, seal, and cut a 1/4 inch corner for piping.
  11. Prepare the Egg Wash: Just before baking, whisk together the egg and heavy cream or milk in a small bowl.
  12. Apply Topping and Bake: Preheat the oven to 350°F (176°C). Gently brush each bun with egg wash. Pipe two strips of the topping paste across the short ends of each bun. Sprinkle with toasted sesame seeds if desired. Bake for 20 minutes or until golden brown.
  13. Cool and Serve: Remove the buns from the oven and transfer to a wire rack to cool. Serve warm or at room temperature.
  14. Storage and Reheating: Once completely cooled, store buns in an airtight container or ziplock bag in the refrigerator for up to 3 days, or freeze up to 3 months. Reheat refrigerated buns by microwaving or baking at 300°F (148°C) for 5 minutes, and frozen buns for 10 to 15 minutes until warmed through.

Notes

  • Footnote 1: If filling mixture is too dry and crumbly, add a little more melted butter for easier shaping.
  • Footnote 2: Weighing dough pieces helps ensure evenly sized buns for consistent baking.
  • Footnote 3: A 9” x 13” baking dish fits all buns comfortably for the rise and bake.
  • Footnote 4: Pinch and seal the dough thoroughly around the filling to prevent leakage during baking.
  • Optional: Toasted sesame seeds add a nutty flavor and attractive garnish.

Keywords: Chinese coconut buns, soft buns, coconut filling, sweet bread, Asian dessert bread

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