Irresistibly Soft Coconut Cream Buns You Can Make Today Recipe
These irresistibly soft coconut cream buns feature a fluffy bread base filled with sweet whipped cream and topped with shredded coconut, perfect for a delightful treat any day.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 98 hours 8 minutes
- Yield: 10 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 4 cups Bread Flour (All-purpose flour is a good substitute.)
- 1 cup Whole Milk (Almond or oat milk for dairy-free.)
- 2 teaspoons Active Dry Yeast (Instant yeast can be used.)
- 1/4 cup Sugar (Use coconut sugar or honey for variety.)
- 1 teaspoon Salt
- 1/2 cup Sweetened Condensed Milk (Consider evaporated milk for a lighter option.)
- 1/4 cup Unsalted Butter (Margarine works for dairy-free.)
- 1 large Egg
- 1 cup Heavy Whipping Cream (Coconut cream is a non-dairy alternative.)
- 1 teaspoon Vanilla Extract
- 1/4 cup Powdered Sugar
- 1/2 cup Unsweetened Desiccated Coconut (Shredded coconut works as well.)
Instructions
- Warm the yeast: Warm the whole milk to about 100–110°F, then add the active dry yeast and a pinch of sugar. Stir and let sit for 5 minutes until frothy.
- Mix dry and wet ingredients: In a bowl, combine bread flour, sugar, salt, sweetened condensed milk, unsalted butter, and egg. Mix until well incorporated.
- Combine and knead dough: Pour the activated yeast mixture into the flour mixture and fold until combined. Knead for 10–12 minutes until smooth and elastic.
- First rise: Transfer the dough to a greased bowl, cover with a cloth, and let rise in a warm spot for about 1 hour until doubled in size.
- Shape buns and second rise: Punch down the dough and divide into 10 pieces. Shape each into a ball and let them rise on a lined tray for 35–45 minutes.
- Preheat and prepare egg wash: Preheat the oven to 350°F (175°C). Prepare an egg wash and brush it on top of the buns.
- Bake buns: Bake the buns for about 18 minutes until golden brown. Remove and cool slightly on a wire rack.
- Make whipped cream filling: In a bowl, whip the heavy cream, vanilla extract, and powdered sugar to medium-stiff peaks for the filling.
- Fill and garnish buns: Fill the cooled buns with the whipped cream using a knife or piping bag, and sprinkle with desiccated coconut.
- Serve or store: Enjoy immediately or store filled buns in an airtight container in the refrigerator for 1-2 days.
Notes
- All-purpose flour can be used as a substitute for bread flour.
- Almond or oat milk can replace whole milk for dairy-free options.
- Instant yeast may be used instead of active dry yeast.
- Coconut sugar or honey can substitute for regular sugar for variety.
- Evaporated milk can be used instead of sweetened condensed milk for a lighter option.
- Margarine can replace unsalted butter for dairy-free needs.
- Coconut cream can be used instead of heavy whipping cream for a non-dairy alternative.
- Shredded coconut works as well as desiccated coconut for topping.