- Dish type
These cocktail buns are filled with a creamy coconut filling. Yum!
47 people made this
- 5 tablespoons caster sugar
- 250ml milk
- 55g softened butter
- 1 tablespoon dried active baking yeast
- 300g plain flour
- 1 egg, beaten
- 125g plain flour, or more if needed
- 55g softened butter
- 100g caster sugar
- 60g nonfat powdered dried milk
- 60g plain flour
- 80g finely grated fresh coconut
- 1 egg
- 1 tablespoon sesame seeds, for garnish
MethodPrep:45min ›Cook:10min ›Extra time:2hr rising › Ready in:2hr55min
- Place 5 tablespoons sugar and milk in a small saucepan, and stir until the sugar is dissolved. Add 55g softened butter, and gently warm the mixture until the butter melts and the mixture is warm but not hot (no warmer than about 40 degrees C). In a large bowl, stir together the yeast with 300g flour until well blended, and pour the milk mixture into the flour-yeast mixture. Stir in 1 beaten egg, and mix until the mixture forms a sticky, wet dough.
- Turn the dough out onto a well-floured surface, and knead for about 10 minutes, gradually kneading in 125g of additional flour or as needed to make a smooth, elastic dough. Form the dough into a round ball, place into an oiled bowl, and turn the dough around in the bowl a few times to coat with oil. Cover the bowl with a cloth, and allow dough to rise in a warm place until doubled, about 1 hour.
- Cream 55g softened butter with 100g of sugar in a bowl until the mixture is light and fluffy, and stir in dried milk powder, 60g flour, and the coconut until the mixture is smooth and well blended. Set the filling aside.
- Working on a floured surface, punch down the dough, and cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong bun, and flatten the bun with a floured rolling pin. Scoop up about 1 tablespoon of filling with a spoon, and place in the centre of a bun. Pull and pinch the edges of the dough together to enclose the filling in the bun. Repeat with all dough pieces, and place the filled buns, seam sides down, onto the prepared baking trays. Cover the buns with a cloth, and allow to rise in a warm place 1 hour.
- Preheat an oven to 190 C / Gas 5. Line baking trays with parchment.
- For a glossy coating, beat 1 egg in a bowl, and brush each bun with a little beaten egg. Sprinkle each bun with a few sesame seeds.
- Bake in the preheated oven until the buns are golden brown, 10 to 15 minutes. Allow to cool before serving.
Recipe makes 16 large buns or 32 small buns.
For bread to rise, warm oven to 70 degrees C. When oven is warm, turn it off and place the covered dough into the oven for 1 hour to rise.
Reviews & ratingsAverage global rating:(28)
Reviews in English (22)
My first time making a Chinese bun and it turned out more like a bread roll. Dough far too wet, had to add a load of extra flour to work with. Filling looked more like dried coconut than paste so kept falling out. Added 1 tablespoon exactly to each bun as I measured it but had loads left over, but didn't realise until the end so couldn't go back and add more. No coconut taste to the bun at all. Disappointed.-20 Feb 2017
Delicious. I have made them yesterday. We all loved them. The only change I made, substituted dry milk powder with vanilla instant puding mix, and since I think there is no need for aditional 1/2 cup of flour in the filling, I added 1/2 cup milk. Next time will add a little bit more for a more creamy consistency. Will certanly make again. Thank You.-20 Feb 2010
Awesome! My whole family loved these. I used the KitchenAid mixer with dough hook to mix and knead and it was very easy. The coconut filling was so tasty and my kids and I had fun learning how to work with a fresh coconut - btw one coconut yeilds enough coconut to double this recipe. When I mixed the filling it was very crumbly rather than creamy so I added a tiny bit of milk to cream it up. Note that the filling does not end up gooey like an eclair - it's drier - and oh so good!-28 Nov 2010