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.
This recipe is best with
- 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
- 35g egg (lightly beaten)
- 1 tbsp egg (lightly beaten and mixed with 1 tbsp milk)
- desiccated coconut for topping
- 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
- 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.
- 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.
- 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.