Chinese coconut buns. FULL RECIPE🍞
These buns are soft, sweet & SO delicious! I grew up going to the Chinese bakery and getting these on the weekends. When the bakery closed I set out to find a recipe that could come close & this is it! Have you tried these before?
Dough
1 cup + 1 tablespoon milk , heated to 110°F
1 1/2 teaspoons active dry yeast
2 3/4 cups bread flour
1/4 cup sugar
1/4 teaspoon salt
3 tablespoons butter , melted
1 large egg
Filling
2/3 cup unsweetened shredded coconut
6 tablespoons butter , melted
1/4 cup dry milk powder
1/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
Egg wash
1 large egg
1 tablespoon heavy cream (or milk)
Toasted sesame seeds for garnish (Optional)
Instructions:
1. Combine the warm milk, a pinch of sugar (from the sugar you plan to use in the dough), and dry yeast in a small bowl. Set aside for 5 minutes for the yeast to activate.
2. Add the flour, sugar, and salt to the bowl of a stand mixer and create a well in the center. Pour the activated yeast, melted butter, and egg to the well. Attach the dough hook. Mix on low until a shaggy dough begins to form.
3.Turn the speed to medium and knead for 15 to 20 minutes, until smooth and elastic. Spray or grease a large bowl with a thin layer of oil (or butter).
4. Once the dough is ready, gather it into a ball and place in the oiled bowl. Cover with plastic wrap. Rest until doubled
5: Make the filling
Add all the filling ingredients into a medium-size bowl. Mix with a spatula until crumbly.
6. Punch the fully risen dough down to deflate it. Transfer it to a clean working surface and knead briefly, until it returns to its original size & cut into 16 even pieces. Let the dough balls rest for 10 mins.
7. Flatten a piece of dough. Roll with a rolling pin into a 3”x5” shape, Scoop 1 heaping tablespoon of filling and pinch edges together
8. Once all the buns are formed, let rest for another 30 to 40 minutes. While the buns rise, preheat the oven to 350°F.
9. Bake for 20 mins or until golden brown. Enjoy buns warm. Wrap and store in fridge for 3 days.
Enjoy!
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Making these soft Chinese coconut buns truly feels like bringing a piece of my childhood home. I remember fondly rushing to the Chinese bakery every weekend just to get my hands on these fluffy delights. When my favorite bakery closed, I was determined to recreate that magic in my own kitchen, and after much trial and error, this recipe is seriously spot on! One of the most common questions I get about making bread is how to achieve that signature 'soft' texture, especially for an 'Asian coconut bread' or 'milk bread' style bun. The key, in my experience, lies in proper kneading and proofing. Don't be afraid to knead your dough for the full 15-20 minutes; that's what develops the gluten, leading to an incredibly elastic and 'light milk bread' texture. If your dough isn't doubling in size during the first rise, your yeast might be old or your milk wasn't quite warm enough (around 110°F is perfect) – a quick check can save you a lot of frustration! I've had my fair share of dense buns before I learned this! Now, let's talk about the 'sweet buttery coconut filling.' It's the heart of these buns! I find that mixing it with a spatula until it's just crumbly works best. If you want to get a little adventurous, you could even add a tiny pinch of pandan extract for a subtle, fragrant twist, or a teaspoon of custard powder for an even richer 'sweet coconut buns recipe' variation. Some people ask about 'steamed coconut buns' or 'coconut bao,' and while those are delicious too, this recipe focuses on the baked version, which gives you that beautiful 'golden brown' crust and slightly chewier texture that I absolutely adore. After you've rolled out your dough balls and filled them, giving them that final rise (the second rise!) before baking is crucial for maximum fluffiness. And don't skip the egg wash! It gives the buns a lovely sheen and helps those optional sesame seeds stick. Once they're out of the oven, enjoying them warm is heavenly. If you have any leftovers (which is rare in my house!), store them in an airtight container at room temperature for a day or two, or in the fridge for up to three. A quick zap in the microwave or a few minutes in a warm oven brings back their fresh-baked softness. Trust me, once you try making these 'simple coconut buns recipe' at home, you'll be hooked!
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