Sweet Coconut Almond Frangipane Buns

These Sweet Coconut Almond Frangipane Buns are light and fluffy buns with a sweet filling of desiccated coconut and almond intertwined throughout.

This recipe is a riff of Chinese Coconut Buns (also known as Cocktail Buns).

These braided and knotted buns feature a sweet coconut and almond frangipane filling layered throughout.

Why you'll love this recipe

This recipe is not too sweet and is easy to prepare.

The buns are super fluffy and light, adapted from my master Hamburger bun dough.

The coconut almond frangipane filling is easy to make and inspired by my Double-Baked Almond Croissants.

My frangipane filling uses much less butter and only 1 egg.

It's a small-batch recipe that makes 6 large buns that you can easily double to make more.

Ingredients you'll need

• ½ batch hamburger bun dough

For the filling:

• coconut flakes: also known as desiccated coconut or shredded coconut; if you use sweetened coconut flakes, you can reduce the amount of sugar
• almond flour: is ground almonds in fine powder
• large egg
• granulated sugar
• unsalted butter
• vanilla extract: use a high-quality pure vanilla extract for the best flavor
• coconut extract: optional, but enhances the coconut flavor
• flaked almond: for garnishing the tops of the buns

How to make it

Make the filling:

In a bowl, combine all the ingredients and mix well.

Divide into 6 equal portions. Set aside.

Make the dough:

Make a half batch of Hamburger Bun Dough.

Once the dough has risen, divide into 6 equal pieces.

Take one piece of dough and roll it into an oval shape.

Smear about 1 tablespoon of filling over the dough.

Working from the long side, roll the dough up and seal the edges.

Cut the dough in half, leaving top attached.

Twist the two pieces away from each other and braid together into a long piece.

Tie the dough into a knot.

Place onto a large baking sheet lined with parchment paper.

Repeat with the remainder.

Cover and leave to rise in a warm location until slightly puffy.

Preheat oven to 350F.

Brush the top of the dough with egg wash or heavy cream and sprinkle additional almond flakes.

Bake at 350F for 18-20 minutes, or until lightly golden in colour.

How to store & reheat

Store the buns in an airtight container at room temperature for up to 3 days.

You can freeze the buns in a freezer-safe container for up to 1 month.

To reheat the buns, microwave for 30-60 seconds, or until warmed through.

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