Coconut Bun
Soft, milky bread dough wrapped around a sweet coconut filling and crowned with a flaky puff pastry lid, baked until golden.
Story
There is something deeply satisfying about a bakery-style Coconut Bun fresh from the oven. The dough comes together effortlessly in the bread machine, developing a soft, milky crumb after a long, warm rise. Each portion is shaped around a sweet coconut center, then topped with a clever shortcut—store-bought puff pastry pressed gently over a mist of water. A humid second proof gives the buns their delicate lift, and a glossy egg wash ensures a deeply golden finish after just fifteen minutes in a hot oven.
Ingredients
Bread flour
250g
Egg
1
Milk
125g
Milk powder
1 tsp
Salt
1/3 tsp
Yeast
1 tsp
Butter
20g
Instructions
1
Step 1
Put all the dough ingredients except butter into the bread machine, use the regular bread program, and knead for 10 minutes.
2
Step 2
Add the butter, restart the regular bread program, and knead for another 10 minutes.
3
Step 3
Place the dough in a bowl, cover with plastic wrap, and let it undergo initial fermentation in a warm place. About 1.5–2 hours.
4
Step 4
Divide the dough into 60g small dough pieces, round them, and let them relax for 15 minutes.
5
Step 5
Shape the dough and fill with coconut filling; substitute puff pastry for the pastry crust, lightly spray water on the dough, and cover with the pastry crust.
6
Step 6
Proof again (proof in the oven or microwave, placing a bowl of hot water to increase humidity).
7
Step 7
After the final proofing is complete, brush the sides and surface with egg wash, and put into an oven preheated to 180 degrees, middle rack, top and bottom heat, for 15 minutes.
