Go Back
+ servings
baked coconut bun or cocktail bun
Print

Coconut bun (Chinese cocktail bun)

Coconut bun or cocktail bun is a classic and popular bread among Hong Kong bakeries. This is a best homemade Chinese cocktail bun recipe that can compare with store is soft, sweet and delicious. 
Course Bread
Cuisine Asian, Chinese
Prep Time 45 minutes
Cook Time 22 minutes
Servings 12
Calories 507kcal
Author Tracy O.

Ingredients

Bread dough:

    yeast mixture:

    • 1/2 cup Milk 2% (room temperature)
    • 1/2 cup

      Heavy whipping cream

      (room temperature)
    • 1 Egg Large (room temperature)
    • 1

      tablespoon 

      Active dry yeast

    • 1/4 cup Sugar

    Flour mixture:

    • 1

      teaspoon 

      Salt
    • 1/2

      tablespoon 

      Dough enhancer

    • 1/2

      tablespoon 

      Vital wheat gluten 

    • 1 & 3/4 cups Bread flour

      (add 1 and 1/2 cup first and slowly add 1/4 cup later) 

    • 1/2 cup

      Cake flour

    Filling:

    • 2 cups

      Unsweetened shredded coconut

    • 1.5 sticks Butter (soften at room temperature)
    • 1/4 cup Cake flour
    • 3/4 cup

      Instant non fat dry milk powder

    • 1 &1/4 cups Sugar

    Topping:

    • some Sesame seeds
    • 1 Egg (for brushing the bread before baking)

    topping dough:

    • 1

      tablespoon

      Butter (soften at room temperature)
    • 1

      tablespoon

      Sugar
    • 1

      tablespoon

      Cake flour

    Instructions

    • Add 1/2 cup of milk, 1/2 cup of heavy whipping cream, 1 egg, 1 tablespoon of yeast and 1/4 cup of sugar into a mixer. Mix them a little bit. Cover the lid and wait for 5 minutes.
    • At the same time, in a bowl add 1 & 1/2 cup of bread flour, 1/2 cup of cake flour, 1/2 tablespoon of vital wheat gluten, 1/2 tablespoon of dough enhancer, 1 teaspoon of salt and mix well.
    • After that, slowly add the flour mixture into the yeast mixture until the dough is formed. At this moment, the dough is a little sticky. Then, slowly add 1/4 cup of bread flour. Let the mixer run for 3-5 minutes at setting 3 if you use Bosch bread mixer.
    • Next, put the dough into a bowl and cover with a wet cloth. Let the dough rise double size. (Normally, take around an hour or more. I suggest to preheat oven at 200F and turn off. Then, let the dough rise in the oven, it will shorten the time for rising the dough in around 30 minutes.)
    • While waiting the dough rise, work on the filling. First, put 2 cups of shredded coconut into a chopper to chop them until it’s smaller pieces. Then, beat 1.5 sticks of butter in a bowl. After, add 1 & 1/4 cup of sugar, 3/4 cup of dry milk, 1/4 cup of cake flour, chopped fine shredded coconut and mix them well.
    • Divide the bread dough into 9 bigger or 12 smaller, the same as filling. (The filling is a little crumble, so use hands to press it to make like an oval or long shape.)
    • Roll the dough into oval shape and place the filling in the middle of the dough. Then, fold and close it. Roll it like a long oval shape.
    • Place them on a tray and cover with a wet cloth and let it rise. (I suggest to preheat oven at 200F and turn off. Then, let the dough rise in the oven, it will shorten the time for rising the dough in around 15-30 minutes.)
    • At the meanwhile, work on the topping. In a small container melt 1 tablespoon of butter in microwave for 5 seconds. Just little melt, but not too much. Then, add 1 tablespoon of sugar and 1 tablespoon of cake flour. Mix them well. Put the topping dough into a small ziplock bag. Then, cut a small hole at the corner of the bag and push pressure to pipe the topping dough.
    • Beat an egg and brush egg on bread.
    • Pipe two lines on the bread and sprinkle some sesame seeds and ready for baking.
    • Preheat oven at 350F. Bake at 350F for 18-22 minutes until it’s golden brown.

    Video

    Notes

    Cooking tips for how to make the best coconut buns at home:

    • Make sure milk, heavy whipping cream, butter and egg at room temperature. (I normally leave them out for 30-1 hour before making it)
    • Divide 9 bigger dough or 12 smaller ones. Roll the dough into oval shape and put the filling on it. Then, wrap and close the dough and roll a little bit to shape it like a long oval.
    • Bake at 350F for 18-22minutes until it’s golden brown.

    For bread dough:

    • Add milk, heavy cream, egg, sugar and yeast into a mixture bowl and wait for 5 minutes.
    • In another bowl, mix bread flour (1.5 cup first), cake flour, salt, vital wheat gluten and dough enhancer and mix well. Slowly adding to the yeast mixture.
    • The dough is little sticky then slowly add 1/4 cup of bread flour.
    • Let the dough rise and cover with a wet cloth. If in room temperature will take an hour or so to rise. It depends on what is your house temperature.
    • I suggest preheat oven at 200F and turn off. Then, let the dough rise in the oven, it will shorten time for rising the dough in around 30 minutes.

    For filling:

    • Use unsweetened shredded coconut
    • Put the shredded coconut into a chopper to chop them fine and small
    • Beat butter, add sugar, dry milk, cake flour and chopped coconut and mix them well
    • The filling is a little crumble, so use hands to press it to make like an oval or long shape. It can make 9 bigger or 12 smaller ones.

    For topping:

    • Melt butter in microwave for 5 seconds. Just little melt, but not too much.
    • Mix well with sugar and cake flour
    • If you melt the butter too much, it will be runny. Let it cool off, then it will harder a little bit.
    • Put the topping dough into a small ziplock bag. Then, cut a small hole at the corner of the bag and push pressure to pipe two lines on the bread.

    Nutrition

    Calories: 507kcal | Carbohydrates: 54g | Protein: 9g | Fat: 30g | Saturated Fat: 21g | Cholesterol: 82mg | Sodium: 324mg | Potassium: 260mg | Fiber: 3g | Sugar: 31g | Vitamin A: 652IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg