Description
Soft and fluffy coconut cream buns filled with a rich coconut filling and topped with shredded coconut. These bakery-style buns are lightly sweet, creamy, and perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup warm milk
- 1/2 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon salt
- 1 cup coconut milk
- 1 1/2 cups sweetened shredded coconut
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 beaten egg for egg wash
Instructions
- Preheat the oven to 350°F and lightly grease a baking tray.
- In a large bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5 minutes until foamy.
- Add flour, remaining sugar, melted butter, eggs, and salt. Knead until smooth and elastic.
- Transfer the dough to a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- In a saucepan, combine coconut milk, shredded coconut, cornstarch, and vanilla extract. Cook over medium heat until thickened, stirring constantly.
- Roll out the dough and divide into equal portions. Add coconut filling to each piece and shape into buns.
- Place the buns onto the prepared baking tray and let rise again for 20 minutes.
- Brush the tops with beaten egg wash.
- Bake for 18 to 22 minutes until golden brown and fluffy.
- Cool slightly before serving and garnish with extra shredded coconut if desired.
Notes
- Use room temperature ingredients for softer dough.
- Do not overfill the buns to prevent leaking during baking.
- Warm leftover buns slightly before serving for the best texture.
- Store buns in an airtight container for up to 2 days at room temperature.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bun
- Calories: 310
- Sugar: 14g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 48mg