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Coconut Cream Buns

A Chinese bakery classic, Coconut Cream Buns are a sweet, soft and fluffy bun matted with coconut flakes and filled with whipped cream.
Course Breakfast
Cuisine Asian
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 2 hours
Total Time 2 hours 35 minutes
Servings 6
Calories 411kcal
Author Michelle

Ingredients

Tangzhong:

  • 50 g water
  • 10 g bread flour

Dough:

  • 250 g bread flour
  • Tangzhong from above
  • pinch sea salt
  • 100 ml warmed whole milk
  • 30 g granulated sugar
  • 5 g active dry yeast
  • 1 large egg
  • 20 g unsalted butter cubed, room temperature

Sugar glaze:

  • 2 teaspoon granualted sugar
  • 1 teaspoon warm water
  • ¼ teaspoon coconut extract optional

Coconut topping:

  • 3 tablespoon shredded coconut blitzed finely

Cream filling:

  • 1 C heavy whipping cream at least 36% MF (milk fat)
  • 3 tablespoon powdered sugar
  • 1 teaspoon coconut extract

Instructions

Make the Tangzhong:

  • Combine the water and bread flour together in a small saucepan. Heat over low heat and cook until a paste forms, about 2-3 minutes. Remove from heat and let cool. Cover and set aside at room temperature.

Make the dough:

  • In a small bowl, combine the warm milk, sugar, and yeast. Stir and let the yeast get bubbly.
  • In the bowl of a stand mixer, add in the bread flour, tangzhong, salt, and yeast mixture.
  • Turn on the mixer, add in the egg and knead until a rough dough forms.
  • Gradually add in the unsalted butter and keep kneading until the dough is soft and shiny.
  • Place the dough into a lightly oiled bowl and cover with a cloth or plastic wrap. Set aside in a warm location for it to rise, about 1 hour, 30 minutes.
  • Once the dough has risen, deflate it and divide into 6 equal balls.
  • Use a rolling pin to flatten the balls into an oval shape.
  • Roll up the oval from the long side to shape into a tapered log. Place the dough onto a parchment-lined baking sheet. Repeat with the remaining.
  • Cover the dough with plastic wrap and let it rise for another 20-30 minutes.
  • Preheat oven to 350°F/177°C.
  • Place the buns into the oven and bake at 350°F/177°C for 12-15 minutes, until lightly golden.
  • Remove from oven, let cool and brush with sugar glaze (recipe below).

Make sugar glaze:

  • In a small bowl, mix together sugar, warm water and coconut extract (if using). Brush the tops of the baked buns with the sugar glaze.
  • Place the shredded coconut into a wide, shallow bowl.
  • Dip the sugar-glazed bun into the shredded coconut. Repeat with the remaining buns.

Make cream filling:

  • Chill a medium stainless steel or glass bowl and whisk in the fridge for at least 30 minutes prior to whipping the cream.
  • Remove the chilled bowl and whisk from the fridge.
  • Pour in the cold heavy cream and beat until foamy.
  • Add in the powdered sugar and keep beating until almost stiff peaks. Add in the coconut extract and whisk until stiff peaks form.
  • Transfer the whipped cream into a piping bag fitted with a star tip.
  • Carefully cut the tops of the buns lengthwise (and if you wish, remove some of the bread inside since it may be too bulky) and pipe in the whipped cream.
  • Best served immediately.

Notes

Can be refrigerated if not consumed right away, although the bread may stiffen a little while cold. A better way would be to only pipe the cream on prior to consuming.

Nutrition

Calories: 411kcal | Carbohydrates: 46g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 46mg | Potassium: 130mg | Fiber: 1g | Sugar: 13g | Vitamin A: 767IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg