Transport yourself with a taste of the tropics – these buns are fluffy yet toothsome with a delectable coconut filling. This coconut bun recipe is a simple baking treat that’s perfect for sharing at big family gatherings or parties.
Love coconut? Try one of our star coconut desserts.
Ingredients
Coconut filling
Method
1.Combine bread flour, 2/3 cup (160ml) warm water and the yeast in a medium bowl. Stand in a warm place for 10 minutes or until mixture is frothy. Cover; refrigerate overnight. Stand for 1 hour at room temperature before using.
2.Place the extra bread flour, the plain flour, milk powder, salt, extra yeast, egg, caster sugar and 1/3 cup (80ml) water in a large bowl of an electric mixer fitted with a dough hook. Add yeast mixture; mix until combined. Knead for 5 minutes or until smooth and elastic. Mix in chopped butter, one piece at a time, until combined.
3.Transfer dough to an oiled large bowl; cover with plastic wrap. Stand in a warm place for 1½ hours or until dough has doubled in size.
4.Meanwhile, make coconut filling.
5.Preheat oven to 190°C/170°C fan. Grease and line two 6-hole (¾-cup/180ml) Texas muffin pans with baking paper.
6.Turn dough onto a lightly floured sheet of baking paper; roll into a 30cm x 40cm. Spread coconut filling on dough, leaving a 2cm border on one of the long sides. Roll dough tightly to enclose filling. Cut log into 12 equal pieces. Place each piece, cut-side up, into a pan hole. Cover pans with oiled plastic wrap. Stand in a warm place for 1 hour or until dough has doubled in size.
7.Brush tops with combined melted extra butter and white sugar. Bake buns for 25 minutes or until golden. Cool.
Coconut filling
8.Stir ingredients in a small bowl until smooth.
You will need to begin this recipe a day ahead. The butter should be at room temperature, not too soft.
Coconut buns are best baked on day of serving. Can be frozen wrapped in plastic wrap or an airtight container for up to 1 month.
Note
