Description
These Coconut Cream Buns are soft, pillowy homemade delights filled with luscious whipped cream and a touch of coconut flavor. Perfectly sweetened and buttery, they are baked to golden perfection and topped with a coconut and syrup glaze, making them an irresistible treat for any occasion.
Ingredients
Scale
Dough
- 300 g bread flour
- 140 ml whole milk (warmed to 100-110°F / 38°C)
- 7 g active dry yeast
- 30 g sugar
- 5 g salt
- 80 g sweetened condensed milk
- 4 tablespoons unsalted butter, melted
- 1 large egg
Egg Wash
- 1 egg, beaten
Syrup
- 1 tablespoon granulated sugar
- 1 tablespoon boiling water
Whipped Cream Filling
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 cup unsweetened desiccated coconut
Instructions
- Warm the Milk: Gently warm the milk to about 100-110°F (38°C). Stir in a pinch of sugar and the active dry yeast. Let it sit for 5 minutes until bubbles form, indicating the yeast is activated.
- Combine Ingredients: In a mixer bowl, add bread flour, sugar, salt, sweetened condensed milk, melted butter, and 1 large egg. Mix until well combined.
- Mix with Yeast: Pour the activated yeast mixture into the bowl with other ingredients. Mix thoroughly. Cover with plastic wrap and rest for 20 minutes for slight rise.
- Knead the Dough: Using a mixer fitted with a dough hook, knead dough on low speed, gradually increasing to setting 8, for 10-12 minutes until smooth and elastic.
- First Rise: Grease a bowl and place dough inside. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
- Prepare Baking Pan: Line a 13” x 9” baking pan with parchment paper. Punch down the risen dough and transfer to a lightly oiled surface. Divide dough into 10 equal pieces.
- Shape the Buns: Roll each piece into a smooth ball. Cover with plastic wrap and let rest for 35-45 minutes to rise again.
- Preheat Oven: Preheat oven to 350°F (176°C) while buns rise.
- Prepare Egg Wash: Whisk the beaten egg in a small bowl and brush the tops of each dough ball.
- Bake the Buns: Place buns in the prepared baking pan and bake for about 18 minutes until golden brown. Remove and cool.
- Make the Syrup: Combine 1 tablespoon granulated sugar and 1 tablespoon boiling water in a small bowl. Stir until sugar dissolves completely.
- Whip the Cream: In a stand mixer bowl, combine heavy cream, vanilla extract, powdered sugar, and salt. Whip to medium-stiff peaks.
- Assemble the Buns: Slice each cooled bun horizontally. Brush inside with syrup and sprinkle with desiccated coconut.
- Fill with Cream: Pipe the whipped cream inside each bun, forming a whimsical ‘S’ shape for a decorative appearance.
- Serve and Enjoy: Serve immediately or store the buns in an airtight container for later enjoyment.
Notes
- Warming the milk activates the yeast better, ensuring fluffier buns.
- Make sure the yeast is fresh for the best rise.
- Kneading dough properly is key for soft and light texture.
- Cover dough to prevent drying during rising periods.
- The syrup brush helps keep the buns moist and enhances sweetness.
- Use cold heavy cream and a chilled bowl for best whipped cream results.
- These buns are best enjoyed fresh but can be refrigerated for up to 2 days.
- Bring refrigerated buns to room temperature before serving for optimal softness.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Keywords: Coconut Cream Buns, Homemade Buns, Sweet Buns, Whipped Cream Filling, Coconut Baking, Soft Bread, Dessert Buns
