Chinese Coconut Buns
Soft, fluffy, and delightfully sweet, Chinese Coconut Buns are a classic bakery treat infused with tropical flair. Each tender bun encases a rich, buttery filling made with desiccated coconut, powdered sugar, and a hint of vanilla, creating a heavenly contrast between the pillowy dough and the creamy, aromatic center. Topped with a golden egg wash and a sprinkle of sesame seeds, these buns bake to perfection with a lightly crisp exterior. Ideal for breakfast, tea time, or dessert, this recipe combines simple ingredients and traditional techniques to deliver a homemade touch to a beloved Chinese pastry. Perfectly portable and irresistibly fragrant, Chinese Coconut Buns are a truly rewarding baking project for any level of cook.
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Recipe Information
Ingredients
- 360 grams all-purpose flour
- 50 grams granulated sugar
- 180 milliliters whole milk
- 30 grams unsalted butter
- 7 grams instant yeast
- 1 large egg
- 1 teaspoon salt
- 100 grams desiccated coconut
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg (for egg wash)
- 1 tablespoon sesame seeds
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Warm the milk to about 38°C (lukewarm) and whisk in the instant yeast. Let it sit for 2-3 minutes until frothy.
Add the yeast mixture, 1 large egg, and softened unsalted butter to the dry ingredients.
Knead the dough by hand or using a stand mixer for 8-10 minutes, until it is smooth and elastic.
Cover the dough with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
While the dough is proofing, prepare the coconut filling. In a bowl, mix the desiccated coconut, powdered sugar, softened butter, and vanilla extract until it forms a cohesive paste.
Punch down the dough to release air and divide it into 12 equal portions. Roll each portion into a ball.
Flatten each dough ball into a circle and place about 1 tablespoon of the coconut filling in the center. Pinch the edges together to seal, then shape into a small oval. Place the buns seam-side down on a baking tray lined with parchment paper.
Cover the shaped buns loosely with a damp towel and let them rise for another 30-40 minutes, or until they are puffy and almost doubled in size.
Preheat your oven to 180°C (355°F). Beat 1 egg with 1 tablespoon of water to make the egg wash and brush it over the buns. Sprinkle sesame seeds on top for garnish.
Bake the buns in the preheated oven for 18-20 minutes, or until they are golden brown on top.
Let the buns cool slightly before serving. Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
2938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 412.8 g | 150% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 117.3 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 372 mg | 29% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1472 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
