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.

Other delicious recipes you may like

Be sure to check out these recipes:

Coconut Buns (Chinese Cocktail Buns) 雞尾包

Matcha Mochi Croissants

Pandan Gula Melaka Buns (Pandan Coconut Buns)

Taro Coconut Cake

Matcha Coconut Snowballs

Coconut Cream Buns

Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

Print Recipe

5 from 7 votes

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.

Prep Time20 mins

Cook Time20 mins

Resting Time1 hr 30 mins

Total Time2 hrs 10 mins

Course: Breakfast, Snack

Cuisine: Asian

Servings: 6

Calories: 194kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Filling:

• 80 g coconut flakes
• 20 g almond flour
• 1 large egg
• 30 g granulated sugar
• 30 g unsalted butter softened at room temperature
• ½ teaspoon vanilla extract
• ½ teaspoon coconut extract

Dough:

• ½ batch hamburger bun dough

Garnish:

• 2 tablespoon flaked almonds

Cook ModePrevent your screen from going dark

Instructions

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.

Assemble:

• 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 350°F/177°C.
• Brush the top of the dough with egg wash or heavy cream and sprinkle additional almond flakes.
• Bake at 350°F/177°C for 18-20 minutes, or until lightly golden in colour.

Nutrition

Calories: 194kcal | Carbohydrates: 10g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 16mg | Potassium: 110mg | Fiber: 3g | Sugar: 6g | Vitamin A: 165IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!