Name: COCONUT BUNS
Cuisine: Asian
Ingredients: 150 g coconut (freshly grated (white part only)); 40 ml coconut juice; 60 g caster sugar; 40 g brown sugar; 1/2 tsp salt; 1 tbsp plain flour; 1 tbsp sesame seeds (toasted ); 300 g bread (HP) flour (sifted); 35 g caster sugar; 1 tsp salt; 1 tbsp milk powder; 6 g instant dried yeast; 130 – 140 ml water; 30 g butter; 35 g egg (lightly beaten ); 1 tbsp egg (lightly beaten and mixed with 1 tbsp milk); desiccated coconut for topping

Coconut Buns

By AMY BEH

Soft bread buns with various fillings are the go-to snack for all occasions. This recipe was first published in Amy Beh’s column, Cook’s Nook.

CourseSnack
CuisineAsian, Western

CourseSnack
CuisineAsian, Western

Ingredients

Filling

150g coconutfreshly grated (white part only)
40ml coconut juice
60g caster sugar
40g brown sugar
1/2tsp salt
1tbsp plain flour
1tbsp sesame seedstoasted

Dough

300g bread (HP) floursifted
35g caster sugar
1tsp salt
1tbsp milk powder
6g instant dried yeast
130 – 140ml water
30g butter
35g egglightly beaten

Glaze

1tbsp egglightly beaten and mixed with 1 tbsp milk
desiccated coconut for topping

Instructions

To prepare filling:

Cook both sugars with coconut juice until it starts to boil. Add in grated coconut and salt.
Stir and fry until the mixture is fairly dry.
Sprinkle in plain flour and stir to mix evenly.
Dish out to cool. Add in sesame seeds

For the dough:

Put sifted flour, salt, sugar, milk powder and instant yeast in the bowl of an electric beater.
Whizz to blend for 1 minute at low speed. Pour in water and add in beaten egg. Beat at slow speed until a dough is formed.
Add butter and continue to beat until a smooth dough is formed. Cover the bowl with a damp tea towel and leave aside to rise for about 50-60 minutes or until doubled in bulk.

To make the buns:

Remove dough out onto a lightly floured table top. Portion out dough into 60g pieces. Roll into a neat round ball with the palm of your hand.
Roll each piece of dough flat into a round circle. Wrap in a heaped tablespoon of prepared coconut filling. Roll into balls.
Arrange the buns in a lightly greased and floured bundt pan. Cover with cling wrap and leave aside to rise for about 30 minutes or until doubled in size.

To bake:

Preheat oven at 180°C. Brush the top of the buns with glaze and sprinkle some desiccated coconut over.
Bake for about 20 minutes or until golden brown.