Chinese coconut buns. FULL RECIPE🍞

These buns are soft, sweet & SO delicious! I grew up going to the Chinese bakery and getting these on the weekends. When the bakery closed I set out to find a recipe that could come close & this is it! Have you tried these before?

Dough

1 cup + 1 tablespoon milk , heated to 110°F

1 1/2 teaspoons active dry yeast

2 3/4 cups bread flour

1/4 cup sugar

1/4 teaspoon salt

3 tablespoons butter , melted

1 large egg

Filling

2/3 cup unsweetened shredded coconut

6 tablespoons butter , melted

1/4 cup dry milk powder

1/4 cup sugar

2 tablespoons all-purpose flour

1/4 teaspoon salt

Egg wash

1 large egg

1 tablespoon heavy cream (or milk)

Toasted sesame seeds for garnish (Optional)

Instructions:

1. Combine the warm milk, a pinch of sugar (from the sugar you plan to use in the dough), and dry yeast in a small bowl. Set aside for 5 minutes for the yeast to activate.

2. Add the flour, sugar, and salt to the bowl of a stand mixer and create a well in the center. Pour the activated yeast, melted butter, and egg to the well. Attach the dough hook. Mix on low until a shaggy dough begins to form.

3.Turn the speed to medium and knead for 15 to 20 minutes, until smooth and elastic. Spray or grease a large bowl with a thin layer of oil (or butter).

4. Once the dough is ready, gather it into a ball and place in the oiled bowl. Cover with plastic wrap. Rest until doubled

5: Make the filling

Add all the filling ingredients into a medium-size bowl. Mix with a spatula until crumbly.

6. Punch the fully risen dough down to deflate it. Transfer it to a clean working surface and knead briefly, until it returns to its original size & cut into 16 even pieces. Let the dough balls rest for 10 mins.

7. Flatten a piece of dough. Roll with a rolling pin into a 3”x5” shape, Scoop 1 heaping tablespoon of filling and pinch edges together

8. Once all the buns are formed, let rest for another 30 to 40 minutes. While the buns rise, preheat the oven to 350°F.

9. Bake for 20 mins or until golden brown. Enjoy buns warm. Wrap and store in fridge for 3 days.

Enjoy!

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