May 132013
 
Morsels of Life - Chinese Coconut Buns

Each month, as part of the Secret Recipe Club, I get to choose a recipe from another blogger to make. This month, I got Betcha Can’t Eat Just One. Katie’s got all sorts of sweet treats, from Brown Butter Chocolate Chip Cookies to Macaroons. While those recipes will make my “to make” list, as soon as I saw these Chinese Coconut Buns, I knew exactly what I needed to make first. We used to get these (and many other) baked goods in the bakery of Grand Asia. After moving here, we haven’t found a bakery selling these delectable delights. So now you understand why I just had to choose these Chinese Coconut Buns. Unless you’ve never experienced them for yourself. In which case, try making them! They take a bit more time than most of my recipes, but not much more than most yeast breads. I followed Katie’s recipe for the most part since I definitely didn’t want to risk these coconut buns not working out. The biggest change I made was replacing the water with milk. I also slightly decreased the amount of butter and sugar.

What’s a delectable delight you used to buy but no longer can?


Chinese Coconut Buns

by CJ Huang
A sweet coconut filling almost melts into the soft and tender dough of these Chinese Coconut Buns.

Prep time: 2 hours
Cook time: 15 minutes
Total time: 2 hours, 15 minutes
Yield: 12 buns

Materials:
  • 2 teaspoons yeast
  • 3/4 cup milk
  • 8 tablespoons butter
  • 3 eggs
  • 1/4 cup sugar
  • 360 grams flour (about 3 cups)
  • 120 grams coconut, shredded (about 1 cup)
  • 1/4 cup honey
  • 1 teaspoon sesame seeds
Methods:
Morsels of Life - Chinese Coconut Buns Step 1 - Gather all materials. 1. Gather all materials.
Morsels of Life - Chinese Coconut Buns Step 2 - Melt 6 tablespoons butter and mix in yeast, milk, sugar, and 2 eggs. 2. Melt 6 tablespoons butter and mix in yeast, milk, sugar, and 2 eggs.
Morsels of Life - Chinese Coconut Buns Step 3 - Gradually add flour until a soft but not sticky dough forms. 3. Gradually add flour until a soft but not sticky dough forms.
Morsels of Life - Chinese Coconut Buns Step 4 - Place dough in a greased bowl, and cover with a moist towel. Allow dough to rise for about 1 hour. 4. Place dough in a greased bowl, and cover with a moist towel. Allow dough to rise for about 1 hour.
Morsels of Life - Chinese Coconut Buns Step 5 - Meanwhile, pulse the shredded coconut together with 2 tablespoons melted butter, honey, and 1 egg yolk. Save the egg white for Step 9. 5. Meanwhile, pulse the shredded coconut together with 2 tablespoons melted butter, honey, and 1 egg yolk. Save the egg white for Step 9.
Morsels of Life - Chinese Coconut Buns Step 6 - Divide dough into 12 portions. Take one portion and flatten it into a rectangle. 6. Divide dough into 12 portions. Take one portion and flatten it into a rectangle.
Morsels of Life - Chinese Coconut Buns Step 7 - Place ~1 tablespoon of filling down center of dough. 7. Place ~1 tablespoon of filling down center of dough.
Morsels of Life - Chinese Coconut Buns Step 8 - Fold two sides over filling, and form dough as desired. I played around with a few different options and found either the log or spiral easiest. Then I figured out how to make the infinity - make a ring after folding the two sides over, and then twist, placing the seam on the bottom. For the open infinity shown below, do the same thing, but don't fold the sides over the filling first. 8. Fold two sides over filling, and form dough as desired. I played around with a few different options and found either the log or spiral easiest. Then I figured out how to make the infinity – make a ring after folding the two sides over, and then twist, placing the seam on the bottom. For the open infinity shown below, do the same thing, but don’t fold the sides over the filling first.
Morsels of Life - Chinese Coconut Buns Step 9 - Place dough on a baking sheet, brush beaten egg white on dough, and sprinkle sesame seeds on top. Allow dough to rise ~20 minutes. Bake at 350F for 15 minutes or until golden brown. 9. Place dough on a baking sheet, brush beaten egg white on dough, and sprinkle sesame seeds on top. Allow dough to rise ~20 minutes. Bake at 350F for 15 minutes or until golden brown.
Morsels of Life - Chinese Coconut Buns open infinity

Linked to: Show Me Your Plaid, Try a New Recipe Tuesday, Tasteful Tuesday, Tasty Tuesday, Friday Food Frenzy

  26 Responses to “Chinese Coconut Buns”

  1. These must have been so good to eat. Great job making them.

  2. I’m always impressed when someone chooses a yeast dough recipe. They came out great!

    • I’m trying some yeast dough recipes lately, and I seem to get better results. The only issue is the amount of time they require. Now if only there were some way to combine the speed of a quick bread and the texture of a yeast bread! :)

  3. I’ve never heard of these rolls but they sound delicious! Great SRC choice!

  4. I’ve never heard of these and they sound WONderful. Great SRC Choice.

  5. Oh my gosh, I am so pinning this recipe. The sound awesome! I love coconut, I love breads, I love Chinese buns… how much more perfect does it get? Excellent choice.

  6. I am SO happy to see someone else try this recipe :) I loved these buns and have made them a good number of times since I posted. They look like they turned out fantastic :)

  7. These are just beautiful and delicious looking buns. This is a great recipe choice for the SRC.
    Have a fun week!
    Miz Helen

  8. Add me to the group who has never heard of such a bread – so glad you introduced us to it! I LOVE making yeast breads, and this one is definitely on the to-do list. Great job!

  9. I’ve never had these before but they look so delicious. I can understand why you wanted to make them.

  10. Wow, these look really tasty and unique. Great choice for SRC

  11. These buns look fabulous! I think I’ve also had something like this with raisins in it before.

  12. I’ve never had these before! They look really good! Thanks for sharing :)

  13. what? I live in Hong Kong and these are my favorite!!! going to have to try this! Thanks for linking up to Tasteful Tuesdays and for the link back :o) Can’t wait to see what you bring next week.

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