Coconut Cream Buns
Fluffy oven-baked buns filled with vanilla whipped cream and topped with coconut for a tropical treat.
Ingredients
Ingredients
- 2 1/2 cups bread flour 300 g
- 1/2 cup whole milk 140 ml
- 1 teaspoon active dry yeast 7 g
- 2 1/2 tablespoons granulated sugar 30 g, plus 1 tablespoon for syrup
- 1 teaspoon salt 5 g
- 1/4 cup sweetened condensed milk 80 g
- 4 tablespoons unsalted butter melted
- 1 large egg
- 1 large egg beaten for egg wash
- 1 tablespoon boiling water
- 2 cups heavy whipping cream
- 1 teaspoon vanilla bean paste
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup unsweetened desiccated coconut
Instructions
- Warm the milk to 100–110°F in a small bowl, stir in a pinch of the granulated sugar and the active dry yeast, and let stand for 5 minutes until foamy.
- In the bowl of a stand mixer, combine the bread flour, remaining granulated sugar, salt, sweetened condensed milk, melted butter, and 1 large egg.
- Pour the activated yeast mixture into the flour mixture and stir with a spatula until no dry flour remains. Cover the bowl with plastic wrap and let rest for 20 minutes.
- Attach the dough hook to the mixer and knead on low speed, gradually increasing to medium-high, for 10–12 minutes until the dough is smooth, elastic, and slightly sticky.
- Lightly oil a large clean bowl, transfer the dough to the bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, until doubled in size.
- Line a 13 x 9 inch baking pan with parchment paper.
- Punch down the risen dough to release air, turn it out onto a lightly oiled surface, and divide into 10 equal pieces of about 65 g each.
- Shape each piece into a smooth ball by tucking the edges underneath and rolling on the work surface until tight and round.
- Arrange the dough balls in the prepared pan, spacing them evenly, cover loosely with plastic wrap, and let rise for 35–45 minutes until nearly doubled.
- Preheat the oven to 350°F. Beat the remaining egg in a small bowl for the egg wash.
- Gently brush the tops of the risen dough balls with the egg wash and bake for 18 minutes, or until the buns are golden brown on top.
- Remove the pan from the oven and let the buns cool completely in the pan on a wire rack.
- In a small bowl, dissolve 1 tablespoon granulated sugar in 1 tablespoon boiling water, stirring until clear, then let the sugar syrup cool to room temperature.
- In a large chilled mixing bowl fitted with a whisk attachment, combine the heavy cream, vanilla bean paste, powdered sugar, and 1/4 teaspoon salt.
- Whip the cream mixture on medium speed until medium-stiff peaks form, then transfer the whipped cream to a piping bag fitted with a 1/2 inch tip or cut opening.
- Once the buns are completely cool, use a serrated knife to slice each bun horizontally, stopping about 1/4 inch before cutting all the way through so the bottoms stay attached.
- Lightly brush the cut surfaces and tops of each bun with the cooled sugar syrup.
- Sprinkle the desiccated coconut over the tops and insides of the buns so it adheres to the syrup.
- Gently open each bun and pipe whipped cream generously into the center, using an S-shaped motion to fill the gap.
- Serve the coconut cream buns immediately, or cover loosely and hold at cool room temperature for a few hours before serving.
Notes
- For the softest texture, keep the dough slightly sticky and avoid adding extra flour during kneading.
- You can bake the buns a day ahead and store them unfilled in an airtight container; fill with cream and coconut just before serving for best texture.
- You can bake the buns a day ahead and store them unfilled in an airtight container; fill with cream and coconut just before serving for best texture.