Butter Coconut Buns

Last weekend, I tried my hands at baking bagels. Unfortunately, it didn't turned out well. I was rather disappointed. The taste was quite alright even though it was really hard and out of shape(?) When my dough didn't rise after two proofing, I suspected something was wrong. It really went wrong! Gee... Nevermind, I'll try another recipe some time later.


On Sunday, I decided to bake some sweet buns using the remaining pre-fermented dough. For sweet buns, I've always like to refer back to Alex Goh's Bread recipes. This time, I've decided to try the Butter Coconut Buns because I've some desiccated coconuts left from my previous bakes. Shaping the buns were some cheap thrill I've found!


Recipe for Butter Coconut Buns, extracted from Alex Goh's World of Bread.

Ingredients:
(A)
320g Bread flour
80g Plain flour
73g Fine sugar
7g Salt
13g Milk powder
10g Instant yeast

(B)
1 egg
200g Cold water

(C)
40g Unsalted butter

(D)(*optional)
40g Pre-fermented dough

Fillings:
56g Butter
100g Icing sugar
1 Egg
150g Desiccated coconuts

Method:
1. Mix (A) till well blended. Add (B) to form a dough, followed by (D). Add in (C) and knead until dough is elastic and smooth.
2. Gather dough to form a ball and cover dough with cling wrap and let it rest for abt 50-60 mins or double in size.
3. Divide dough into 16 portions. Shape into balls and leave it to rest for abt 15 mins.
4. Prepare the fillings: Cream butter and sugar till light and fluffy. Add egg and cream till smooth. Add desiccated coconut and mix till well blended.
5. Shape mixture into 16 balls. (Refer to 1)
6. Lightly roll the bun dough flat (refer to 1).
7. Put the coconut filling on the sweet bun dough and wrap it up (refer to 2).
8. Roll the dough flat again (refer to 3 & 4)
9. Fold into half moon shape (refer to 5), then fold it into half again (refer to 6).
10. Using a dough cutter, cut an opening in the middle of the round edge (refer to 7). Then pull the opening apart gently and make a V-shape (refer to 8).
11. Carefully open up the inner face so you can see the filling.
12. Put them in a greased pan.
13. Leave to prove for 45mins or until they double in size.
14. Brush with egg wash and bake at 190C for 12-15mins, or till golden brown.
Enjoy!