Inside-Out Hong Kong Coconut Buns
User Reviews
4.9
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Prep Time
3 hrs 35 mins
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Cook Time
25 mins
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Total Time
4 hrs
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Servings
12
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Calories
346 kcal
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Course
Baked Goods
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Cuisine
Chinese
Inside-Out Hong Kong Coconut Buns
Description
This recipe produces Hong Kong-style coconut buns, characterized by a rich, tender dough created from a mix of heavy cream, milk, egg, sugar, cake flour, and bread flour. The dough is kneaded thoroughly to develop structure and then proofed until doubled. The coconut filling combines sweetened coconut flakes, milk powder, sugar, melted butter, egg yolks, and a touch of salt, creating a creamy, fragrant center.
Buns are shaped around the filling, then brushed with egg and finished with sugar dissolved in hot water, which glazes the surface upon baking. The outcome is soft, pillowy buns with a moist coconut interior. Baking requires careful proofing and shaping to achieve the signature inside-out effect.
These buns are best enjoyed fresh and warm. They can be stored at room temperature for 1-2 days in an airtight container, then refrigerated for up to 4-5 days. Gentle reheating in a microwave helps restore softness. The recipe uses an all-in-one mixing method with active dry yeast, eliminating the need for yeast activation. Cake and bread flour can be substituted with all-purpose flour if necessary.
Ingredients
For the buns:
- 2/3 cup heavy cream (at room temperature)
- 1 cup milk (whole milk preferred, but you can use 2%, at room temperature)
- 1 egg at room temperature, large
- 1/3 cup sugar
- 1/2 cup cake flour (can substitute 1/2 cup all purpose flour sifted with 1 tbsp cornstarch)
- 3 1/2 cups bread flour (tap measuring cup to avoid air pockets)
- 1 tablespoon active dry yeast
- 1 1/2 teaspoons salt
For the coconut filling:
- 1 ¼ cups sweetened coconut flakes (sweetened or unsweetened)
- 1/4 cup milk powder (non-fat or regular)
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons butter (melted; salted or unsalted are both fine)
- 2 egg yolk
- 2 1/2 tablespoons milk
To finish the buns:
- 1 egg (beaten)
- 1 tablespoon sugar (dissolved in 1 tablespoon boiling water)
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment, add ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Turn the mixer on to the lowest setting to bring the dough together. Knead on low speed for 15 minutes. If needed, turn off the mixer to bring the dough together with a rubber spatula.
- The dough should not stick to the sides of the mixer, but it may look a little bit sticky (sticking to the bottom of the mixer is ok). If you’re in a humid climate, and the dough is sticking to the sides of the mixing bowl, add more flour 1 tablespoon at a time until it comes together. Alternatively, you can stir all the dough ingredients together with a wooden spoon in a large mixing bowl, and then knead by hand for 20 minutes.
- Shape the dough into a ball, and cover the bowl with an overturned plate or damp towel. Place in a warm spot to proof for 75-90 minutes, or until the dough doubles in size. (A good proofing environment is a closed microwave, with a mug of hot boiled water next to the bowl.)
- While that's happening, mix the filling. In a medium bowl, combine the coconut, milk powder, sugar, salt, melted butter, egg yolks, and milk. Set aside.
- After the first proof, knead for another 5 minutes to punch the air out of it. Then dump the dough on a lightly floured surface, shape it into a ball, and cut it in half. Cut each half of dough into 6 pieces, so you get 12 equal pieces of dough.
- To shape the buns, knead and roll piece of dough into an even ball, and flatten. Roll into a 5x10 inch rectangle. Spread a layer of filling onto the rectangle, pressing the filling into the dough and leaving about a half inch of margin all around.
- Roll the dough lengthwise into a cigar. Cut the cigar in half lengthwise, leaving it attached at the top end, so it looks like a long pair of pants. Twist the two pieces together, and then roll into a round spiral/snail shape, tucking the ends underneath the bun. Place onto a parchment-lined baking sheet. You’ll need two baking sheets, with 6 buns on each.
- Cover with a damp towel, and proof the buns for 1 hour. Meanwhile, preheat the oven to 350 degrees, and position a rack in the middle of the oven.
- Brush the risen buns with beaten egg, and bake for 22-26 minutes, until golden. Remove from the oven, and while the buns are still warm, brush with sugar solution.
Notes
- You can substitute all-purpose flour for cake and bread flour if needed, without significantly affecting the dough.
- The yeast is combined directly with the dough ingredients; no prior activation is required.
- Enjoy these buns warm and fresh, or store them in an airtight container at room temperature for 1-2 days, then refrigerate for up to 5 days.
- Reheat buns in the microwave for about 30 seconds to restore softness before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 50g | 17% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 81mg | 27% |
| Sodium | 400mg | 17% |
| Potassium | 161mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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