Homemade Coconut Cocktail Bun

Ingredients

• For the bun: For the bun:
• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 5g (1 1/2 tsp) instant yeast 5g (1 1/2 tsp) instant yeast
• 1/4 tsp salt 1/4 tsp salt
• 50g (1/4 cup) unsalted butter, softened 50g (1/4 cup) unsalted butter, softened
• 120ml (1/2 cup) coconut milk, warmed 120ml (1/2 cup) coconut milk, warmed
• 1 large egg 1 large egg
• For the filling: For the filling:
• 150g (1 1/2 cups) desiccated coconut 150g (1 1/2 cups) desiccated coconut
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 50g (1/4 cup) unsalted butter, softened 50g (1/4 cup) unsalted butter, softened
• 2 tbsp milk 2 tbsp milk
• For the topping: For the topping:
• 1 egg, beaten 1 egg, beaten
• 30g (1/4 cup) all-purpose flour 30g (1/4 cup) all-purpose flour
• 20g (2 tbsp) unsalted butter, softened 20g (2 tbsp) unsalted butter, softened
• 20g (2 tbsp) powdered sugar 20g (2 tbsp) powdered sugar

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 32g, 15g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, sugar, instant yeast, and salt for the bun. Mix well.
2. 2.
   Add the softened butter, warmed coconut milk, and egg to the dry ingredients. Knead the dough until it becomes smooth and elastic.
3. 3.
   Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
4. 4.
   While the dough is rising, prepare the filling. In a separate bowl, mix together the desiccated coconut, granulated sugar, softened butter, and milk until well combined.
5. 5.
   Once the dough has risen, punch it down to release the air. Divide the dough into equal portions and shape each portion into a ball.
6. 6.
   Flatten each dough ball and place a spoonful of the coconut filling in the center. Fold the edges of the dough over the filling and seal it tightly.
7. 7.
   Place the filled buns on a baking sheet lined with parchment paper, leaving some space between each bun.
8. 8.
   Preheat the oven to 180°C (350°F).
9. 9.
   In a small bowl, mix together the beaten egg, all-purpose flour, softened butter, and powdered sugar for the topping. Transfer the mixture into a piping bag.
10. 10.
    Pipe the topping mixture onto each bun in a crisscross pattern.
11. 11.
    Bake the buns in the preheated oven for 15-20 minutes, or until they turn golden brown.
12. 12.
    Remove the buns from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Coconut milk — Make sure to warm the coconut milk slightly to room temperature before adding it to the dough. This helps activate the yeast and ensures proper dough rising.
• Desiccated coconut — If you prefer a finer texture, you can pulse the desiccated coconut in a food processor for a few seconds to break it down further.

Tips & Tricks

• For a richer coconut flavor, you can add a few drops of coconut extract to the dough.
• If you prefer a sweeter filling, you can increase the amount of sugar in the coconut filling mixture.
• To achieve a crispier crust, brush the buns with a thin layer of melted butter before baking.
• These buns are best enjoyed fresh, but you can store them in an airtight container for up to 2 days. Reheat them in the oven for a few minutes before serving to regain their freshness.
• If you don't have a piping bag for the topping, you can use a plastic zip-top bag and cut a small hole in one corner.

Serving advice

Serve the Coconut Cocktail Buns warm or at room temperature. They are perfect for breakfast, brunch, or as a delightful snack with a cup of tea or coffee.

Presentation advice

Arrange the Coconut Cocktail Buns on a serving platter, showcasing their golden crust and crisscross topping. Dust them with a sprinkle of powdered sugar for an extra touch of elegance.