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These Chinese Coconut Buns Come Together With Ingredients You Already Have on Hand

coconut buns
Prep Time
30 min
Cook Time
17 min
Yields
10 buns

Coconut buns are a Chinese bakery classic for a reason. They’re buttery, soft and fluffy — and loaded with a delicious coconut filling. These Chinese sweet buns are easy to make, come together with just a few pantry ingredients and are every bit as delicious as they look. Enjoy them for breakfast, dessert or an afternoon treat!

Love Sabrina’s baking? Check out her no-bake key lime pie icebox cake, cheesecake pastry pockets or white chocolate funfetti cookies.

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ingredients

Buns

3 ½
cups all-purpose flour
2
tsp instant yeast
¼
cup granulated sugar
3
Tbsp whole milk powder
½
tsp salt
1
large egg
200
mL warm water
¼
cup unsalted butter, room temperature

Filling

1 ¼
cup sweetened shredded coconut
3
tsp cornstarch
3
tsp whole milk powder
3
Tbsp granulated sugar
1
pinch salt
3
Tbsp unsalted butter, melted
1
egg yolk
1
tsp vanilla extract

Egg Wash

1
egg
1
Tbsp milk
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directions

Notes

This recipe also requires a rest time of 2 hours.

coconut buns ingredients
Step 1

In the bowl of a stand mixer, with the hook attachment, add the flour, yeast, sugar, milk powder, salt, egg and warm water. Work the mixture on medium for about 5 minutes until the dough comes together. Turn the mixer to medium-low, add the softened butter one tablespoon at a time, until the butter is fully incorporated. Knead for another 5-8 minutes until the dough is soft and elastic.

Step 2

Form the dough into a smooth round ball, cover with a damp tea towel and let proof for 1 hour.

Step 3

For the coconut filling, mix together the shredded coconut, cornstarch, milk powder, sugar, salt, melted butter, egg yolk and vanilla. Set aside.

Step 4

Divide the dough into 10 equal portions (about 85 grams each) and roll into a smooth ball. Cover and rest for 15 minutes.

Step 5

Grab one ball (keep the rest of the dough covered to prevent drying out) and roll out the ball into a 4-inch oval with a rolling pin. Place about 1 tablespoon of the coconut filling in the centre

The dough for a coconut bun with a spoonful of coconut filling
Step 6

Grab the ends and pinch them together to close the seams.

Step 7

Place the seam side down, and roll out to form a long oval. With a knife, score the surface with 4-5 long strokes. 

Step 8

Twist the ends in opposite directions and pinch the ends together. Alternatively, once the dough is filled with coconut, pinch to close the seams and roll it into a round ball.

A hand pinching raw coconut buns closed
Step 9

Place on parchment-lined cookie sheets and cover with a damp towel. Let proof for 45 minutes to 1 hour.

Step 10

Preheat oven to 325°F. Whisk together the egg and milk for the egg wash. Brush the tops of buns with the egg wash.

Step 11

Bake for 15-17 minutes until lightly golden brown, rotating the trays half way. Remove from the oven and transfer to a wire rack to cool.

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