There is something about coconuts that makes it the most versatile baking ingredient. From cakes, biscuits, pastries, sweets, ice cream and even bread, it just works! The flavour is undeniable. Every time I come across a new recipe, I am always questioning how I can make a coconut version, because it is my favourite “go to” ingredient, and believe it my coconut spin on any recipe always works. This is the reason why I always have toasted coconut handy in my baking cupboard, a matter of a separate blog post.
About 3 years ago I came across this coconut bun recipe, which is made from enriched dough containing butter, eggs and sugar, and I have not stopped making it since. Over the course of time this recipe has been altered because the coconut filling in the original recipe was too dense and did not allow for a generous filling in each bun so that you get that burst of coconut flavour.
Admittedly, this recipe can be time consuming for a bun, but I assure you if you plan it properly you will become as a lover of coconuts buns, this recipe will simply delight you in every way. So here are the things you can do to save time.
- Grate your fresh coconuts and toast in advance storing in an airtight container.
- On the day prepare the scalded flour and heat the milk first thing in the morning.
- Provided it is not a very hot day allow the butter to sit on the worktop at room temperature.
Yes, this recipe calls for scalded flour. So what is scalded flour? This is a process used by the Scandinavian and Asian cultures to achieve a super soft bread texture. Scalded flour is achieved with boiling water, this results in a sticky texture which will come together when incorporated into the dough. Have a go at this recipe and let me know how you get on.
- 110g plain flour
- 165g boiling water
- 700g plain flour
- 15g fresh yeast or 6g fast action dry yeast
- 110g sugar
- 100g unsalted butter
- 260g milk
- 2 medium eggs
- 15g salt (use sea salt is best where possible)
- 120g icing sugar
- 120g unsalted butter at room temperature
- 180g grated toasted coconut
- 4 medium egg yolks
- 1 teaspoon coconut extract paste
- Line 2 large baking trays with parchment paper.
- For the scalded flour boil the water and add directly to the flour. Place the bowl with the flour on a scale so you can know the amount of boiling water needed.
- Using a wooden spoon stir the flour and water together, cover and set aside till it cools down.
- Heat the milk but do not allow to boil and set aside to cool down
- Measure out the plain flour for the dough in a mixing bowl, make a hole to the side and add the salt and cover with flour (This is to prevent the yeast coming in contact with the salt when added)
- Make a well in the centre of the bowl add the sugar and eggs
- Once the milk has cooled down mix a part of it with the yeast and add to the well
- Using the food mixer with the dough hook bring all the ingredients together while adding the remaining milk gradually, then add the scalded flour and continue to knead the contents for about 5 minutes until it forms a dough ball. Otherwise if kneading by hand, bring all the ingredients together (including the remaining milk and scalded flour) in the bowl and then empty onto a clean worktop once combined and begin to knead by hand
- Once the dough is kneaded into a ball, add the softened butter. This will make the dough look all messy and mushy, but continue to incorporate the butter with the dough and it will all come together (I promise).
- Set the dough aside to proof for 2 to 3 hours.
- While the dough is proofing make the coconut paste by mixing the egg yolks, butter, icing sugar, coconut extract paste and toasted coconut in a bowl and set aside.
- Once the dough has proofed knock it back and cut out 100g pieces, form balls and set aside. Once all the dough balls are shaped, roll out each dough ball using a rolling pin and add the coconut paste to one side of the rolled out dough.
- Roll up the dough starting the side containing the coconut paste, and use the rolling pin to flatten it, then roll up into a dough ball and place on the baking tray, repeat this for all the dough balls and allow to proof for 30 to 40 minutes in a warm area.
- Once proofed, milk wash the buns and bake in preheated oven at 190 degrees celsius for 18 minutes
- Once baked transfer the buns to a cooling rack, enjoy!
Refer to image below for a step process for making the coconut dough balls