Coconut Cream Buns
User Reviews
5
Coconut Cream Buns
Description
Coconut Cream Buns start with a Tangzhong — a cooked mixture of water and bread flour — incorporated into the yeast dough to keep the buns moist and soft after baking. The dough is kneaded with butter and left to rise before being divided and shaped into tapered logs. Baking yields fluffy buns with a delicate crumb. Once cooled, they are filled with a mixture of heavy whipping cream, powdered sugar, and coconut extract, whipped until light and creamy.
The exterior of the buns receives a sugar glaze made with granulated sugar, water, and optionally coconut extract, adding a subtle sweetness and slight sheen. A topping of finely shredded coconut adds texture and reinforces the coconut flavor theme. These buns make for a light dessert or sweet snack, enjoyable on their own or alongside tea or coffee.
For best freshness, it’s recommended to fill the buns with cream shortly before serving since refrigeration can stiffen the bread slightly. The buns can be refrigerated unfilled and then piped with cream when ready to eat, preserving their soft texture and the cream’s freshness.
Ingredients
Tangzhong:
- 50 g water
- 10 g bread flour
Dough:
- 250 g bread flour
- Tangzhong from above
- pinch salt sea salt
- 100 ml milk whole, warmed
- 30 g granulated sugar
- 5 g active dry yeast
- 1 egg large
- 20 g butter cubed, room temperature, unsalted
Sugar glaze:
- 2 teaspoon granulated sugar
- 1 teaspoon water warm
- ¼ teaspoon coconut extract optional
Coconut topping:
- 3 tablespoon coconut blitzed finely, shredded
Cream filling:
- 1 C heavy whipping cream at least 36% MF (milk fat)
- 3 tablespoon powdered sugar
- 1 teaspoon coconut extract
Instructions
Make the Tangzhong:
- 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:
- In a small bowl, combine the warm milk, sugar, and yeast. Stir and let the yeast get bubbly.
- In the bowl of a stand mixer, add in the bread flour, tangzhong, salt, and yeast mixture.
- Turn on the mixer, add in the egg and knead until a rough dough forms.
- Gradually add in the unsalted butter and keep kneading until the dough is soft and shiny.
- 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.
- Once the dough has risen, deflate it and divide into 6 equal balls.
- Use a rolling pin to flatten the balls into an oval shape.
- 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.
- Cover the dough with plastic wrap and let it rise for another 20-30 minutes.
- Preheat oven to 350°F/177°C.
- Place the buns into the oven and bake at 350°F/177°C for 12-15 minutes, until lightly golden.
- Remove from oven, let cool and brush with sugar glaze (recipe below).
Make sugar glaze:
- 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.
- Place the shredded coconut into a wide, shallow bowl.
- Dip the sugar-glazed bun into the shredded coconut. Repeat with the remaining buns.
Make cream filling:
- Chill a medium stainless steel or glass bowl and whisk in the fridge for at least 30 minutes prior to whipping the cream.
- Remove the chilled bowl and whisk from the fridge.
- Pour in the cold heavy cream and beat until foamy.
- Add in the powdered sugar and keep beating until almost stiff peaks. Add in the coconut extract and whisk until stiff peaks form.
- Transfer the whipped cream into a piping bag fitted with a star tip.
- 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.
- Best served immediately.
Notes
- For optimal texture, fill buns with the whipped coconut cream just before serving to keep the bread soft.
- If storing longer, refrigerate buns without cream and pipe it fresh when ready to enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 46mg | 2% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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