Coconut Cream Buns

Make the Tangzhong:

1. Combine the water and bread flour together in a small saucepan. Heat over low heat and cook until a paste forms, about 2-3 minutes. Remove from heat and let cool. Cover and set aside at room temperature.

Make the dough:

1. In a small bowl, combine the warm milk, sugar, and yeast. Stir and let the yeast get bubbly.
2. In the bowl of a stand mixer, add in the bread flour, tangzhong, salt, and yeast mixture.
3. Turn on the mixer, add in the egg and knead until a rough dough forms.
4. Gradually add in the unsalted butter and keep kneading until the dough is soft and shiny.
5. Place the dough into a lightly oiled bowl and cover with a cloth or plastic wrap. Set aside in a warm location for it to rise, about 1 hour, 30 minutes.
6. Once the dough has risen, deflate it and divide into 6 equal balls.
7. Use a rolling pin to flatten the balls into an oval shape.
8. Roll up the oval from the long side to shape into a tapered log. Place the dough onto a parchment-lined baking sheet. Repeat with the remaining.
9. Cover the dough with plastic wrap and let it rise for another 20-30 minutes.
10. Preheat oven to 350°F/177°C.
11. Place the buns into the oven and bake at 350°F/177°C for 12-15 minutes, until lightly golden.
12. Remove from oven, let cool and brush with sugar glaze (recipe below).

Make sugar glaze:

1. In a small bowl, mix together sugar, warm water and coconut extract (if using). Brush the tops of the baked buns with the sugar glaze.
2. Place the shredded coconut into a wide, shallow bowl.
3. Dip the sugar-glazed bun into the shredded coconut. Repeat with the remaining buns.

Make cream filling:

1. Chill a medium stainless steel or glass bowl and whisk in the fridge for at least 30 minutes prior to whipping the cream.
2. Remove the chilled bowl and whisk from the fridge.
3. Pour in the cold heavy cream and beat until foamy.
4. Add in the powdered sugar and keep beating until almost stiff peaks. Add in the coconut extract and whisk until stiff peaks form.
5. Transfer the whipped cream into a piping bag fitted with a star tip.
6. Carefully cut the tops of the buns lengthwise (and if you wish, remove some of the bread inside since it may be too bulky) and pipe in the whipped cream.
7. Best served immediately.