Coconut Cream Buns: Decadent Homemade Delights You’ll Love Recipe
Experience the irresistible softness and rich coconut flavor of these homemade Coconut Cream Buns. Crafted from a fluffy yeast dough and filled with luscious whipped cream infused with vanilla and a hint of coconut, these buns make a perfect indulgent treat for any occasion.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 53 minutes
- Yield: 10 buns 1x
- Category: Dessert
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Scale
Dough Ingredients
- 300 g bread flour
- 140 ml whole milk, warmed
- 7 g active dry yeast
- 30 g sugar
- 5 g salt
- 80 g sweetened condensed milk
- 4 tablespoons unsalted butter, melted
- 1 large egg
Topping and Filling
- 1 egg, beaten (for egg wash)
- 1 tablespoon granulated sugar
- 1 tablespoon boiling water
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup unsweetened desiccated coconut
Instructions
- Warm the Milk: Gently warm the whole milk to about 100-110°F (38°C). Stir in a pinch of sugar and the active dry yeast. Let it sit for 5 minutes until it becomes bubbly, confirming the yeast is activated.
- Combine Ingredients: In a mixer bowl, add bread flour, sugar, salt, sweetened condensed milk, melted butter, and 1 large egg. Mix until well combined.
- Mix with Yeast: Pour the activated yeast mixture into the bowl with the other ingredients. Mix thoroughly. Cover the bowl with plastic wrap and let it rest for 20 minutes to allow the dough to rise slightly.
- Knead the Dough: Using a mixer fitted with a dough hook, knead the dough on low speed gradually increasing to speed 8 for 10 to 12 minutes until smooth and elastic.
- First Rise: Lightly grease a bowl with oil and place the kneaded dough inside. Cover with plastic wrap and let it rise in a warm place until it doubles in size, approximately 1 hour.
- Prepare Baking Pan and Divide Dough: Line a 13” x 9” baking pan with parchment paper. Punch down the risen dough and transfer it to a lightly oiled surface. Divide the dough into 10 equal pieces.
- Shape the Buns: Roll each piece into a smooth ball. Cover with plastic wrap and let rest for 35 to 45 minutes to allow further proofing.
- Preheat the Oven: While the buns are resting, preheat the oven to 350°F (176°C).
- Prepare Egg Wash: Whisk the beaten egg in a small bowl and brush the tops of the dough balls evenly to promote golden color during baking.
- Bake the Buns: Place the baking pan with buns in the oven and bake for about 18 minutes or until golden brown. Remove and let cool completely before filling.
- Make the Syrup: In a small bowl, dissolve 1 tablespoon sugar in 1 tablespoon boiling water to create a simple syrup for brushing the buns’ interior.
- Whip the Cream: In a stand mixer bowl, combine heavy whipping cream, vanilla extract, powdered sugar, and salt. Whip until medium-stiff peaks form for a light and fluffy filling.
- Assemble the Buns: Slice the cooled buns horizontally, brush the inside surfaces with the prepared syrup, and sprinkle with unsweetened desiccated coconut for texture and flavor.
- Fill with Cream: Using a piping bag, fill each bun generously with the whipped cream, creating a decorative ‘S’ swirl for an appealing presentation.
- Serve and Enjoy: Serve the Coconut Cream Buns immediately or store them in an airtight container to maintain freshness.
Notes
- Ensure yeast is fresh for proper dough rising.
- Warming the milk improves yeast activation but be careful not to overheat to avoid killing the yeast.
- For best texture, use bread flour for the dough.
- The whipped cream filling is best served fresh to prevent sogginess.
- Store buns in an airtight container refrigerated if not consumed immediately; best eaten within 2 days.
- You can toast the desiccated coconut slightly for a nuttier flavor before sprinkling.
Keywords: Coconut Cream Buns, Homemade Buns, Yeast Buns, Whipped Cream Filling, Soft Bread, Dessert Buns, Coconut Desserts
