Honey Coconut Buns

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Here is a combination of two recipes from honey buns and coconut buns. At my first attempt on the honey bun, I felt the texture might goes well with coconut fillings so I've just got an experiments yesterday and it's really a good combination.

The texture better than the first coconut buns I've made months ago. I'll stick on this recipe next time. May be red bean paste will goes well with this bun too! My friends and family loves it. There is no reason for me to buy coconut buns from the bakery shop anymore :P


For the Coconut Filling:
1 tbsp cooking oil
60g raw sugar
100g coconut sugar (gula melaka)
100g coconut water
2 tbsp plain flour
4 tbsp water
300g shredded coconut




For the Honey Buns: (recipe fron HHB)
300g bread flour
4g (about 2/3 tsp) salt
4g (1 tsp) instant yeast
1 egg lightly beaten plus enough milk to make 200g
50g honey
30g unsalted butter

How I made it:

1. Heat the oil in a wok at low heat, add in raw sugar, coconut sugar until it nearly melted then add the coconut water to prevent sticking. Cook until everything melt then add shredded coconut. Make sure the shredded coconut coated with the melted sugar. Keep stirring to prevent it burn.
2. Mix the water with flour then add into the coconut mixture. Keep stirring until everything well combine and you could smell the fragrant of coconut mixture. It'll start become dry and you'll know it has done. Let it cool down on a plate before use.
3. For the honey bun, place all ingredients except butter in the dough hook mixer. Knead at low speed until everything come together. Add in the butter and let the machine continue to knead the dough at medium speed until smooth and elastic about 30 minutes.
4. Shape the dough into a smooth round and place in a lightly greased mixing bowl , cover bowl with cling wrap and let it rise till double in volume for about 60 ~ 90 minutes.
5. Divide the dough into 16 equal pieces of doughs and roll to form 'ball' shapes. Then, cover with cling film let it rest for 15 minutes.
6. Flatten each dough and wrap in the coconut filling and shape it into smooth round shape. Prepare some water on a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of desiccated coconut.
7. Place the doughs on a baking tray with baking paper for 60 minute proofing. Bake approximately 20 minutes at 200'C preheated oven until nice and light golden brown.