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Chinese Coconut Buns (Cocktail Buns) Recipe

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4.2 from 3 reviews

These Chinese coconut buns, also known as cocktail buns, feature an ultra-light and fluffy milk bread dough filled with rich, buttery coconut filling reminiscent of traditional Chinese bakery favorites. Perfect for afternoon tea or a weekend baking project, these buns are freezer-friendly and easy to prepare using common kitchen techniques.

Ingredients

Dough

  • 260 ml (1 cup + 1 tablespoon) milk, heated to 110°F / 43°C
  • 1 1/2 teaspoons (6 g) active dry yeast
  • 400 g (2 3/4 cups) bread flour
  • 50 g (1/4 cup) sugar
  • 1 g (1/4 teaspoon) salt
  • 40 g (3 tablespoons) butter, melted
  • 1 large egg

Filling

  • 40 g (2/3 cup) unsweetened shredded coconut
  • 85 g (6 tablespoons) butter, melted
  • 30 g (1/4 cup) dry milk powder
  • 50 g (1/4 cup) sugar
  • 20 g (2 tablespoons) all-purpose flour
  • 1 g (1/4 teaspoon) salt

Topping

  • 21 g (1 1/2 tablespoons) unsalted butter, melted
  • 18 g (2 tablespoons) all-purpose flour
  • 10 g (1 tablespoon) confectioner’s sugar

Egg Wash

  • 1 large egg
  • 1 tablespoon heavy cream (or milk)

Optional Garnish

  • Toasted sesame seeds

Instructions

  1. Activate yeast: Combine warm milk, a pinch of sugar (taken from dough sugar), and active dry yeast in a small bowl. Set aside for 5 minutes until bubbly, indicating yeast activation.
  2. Mix dough: In the stand mixer bowl, add bread flour, sugar, and salt. Create a well in the center and pour in the activated yeast mixture, melted butter, and egg. Attach the dough hook and mix on low until a shaggy dough forms, scraping sides as needed.
  3. Knead dough: Increase mixer speed to medium (setting 4) and knead for 15-20 minutes until the dough is smooth and elastic. Adjust moisture by adding flour or milk as needed. Note this is a wet dough and may stick slightly to the bowl.
  4. First rise: Grease a large bowl lightly with oil or butter. Shape dough into a ball, place in bowl, cover with plastic wrap, and let rest until doubled in size, about 1 hour (45-90 mins depending on environment).
  5. Prepare filling: Mix shredded coconut, melted butter, dry milk powder, sugar, flour, and salt in a medium bowl until crumbly but shapeable. Add more melted butter if too dry. Set aside.
  6. Punch down and portion dough: Deflate risen dough and knead briefly on a clean surface. Divide into 12 pieces (~65 g each) for larger buns or 16 pieces (~49 g each) for smaller buns. Cover pieces to prevent drying.
  7. Pre-shape buns: Shape each piece into a tight round by pinching the dough on top and rolling in circular motions. Cover and rest for 10 minutes.
  8. Roll and fill: Roll each dough piece into a 3″x5″ oval with thinner edges and thicker center. Place about 1 heaping tablespoon filling in the center (adjust quantity for 16 pieces). Gather edges and seal to form an oval bun. Place on parchment-lined baking tray and cover.
  9. Second rise: Let buns rise for 30-40 minutes until puffed. Meanwhile, preheat oven to 350°F (176°C).
  10. Prepare topping: In a small bowl, combine melted butter, flour, and confectioner’s sugar until smooth. Transfer to a ziplock bag, squeeze out air, seal, and cut a 1/4” tip for piping.
  11. Egg wash: Whisk together egg and heavy cream (or milk) in a small bowl just before baking.
  12. Bake buns: Gently brush risen buns with egg wash. Pipe two strips of the topping mixture across the short ends of each bun. Optionally sprinkle toasted sesame seeds. Bake for 20 minutes until golden brown. Transfer to a wire rack to cool.
  13. Serve and store: Enjoy buns warm or at room temperature. Once cooled, store in airtight container or ziplock bag in the refrigerator for up to 3 days or freezer for up to 3 months.
  14. Reheat: Microwave or reheat in a 300°F (148°C) oven for 5 minutes if refrigerated, or 10-15 minutes if frozen, until warmed through.

Notes

  • If your room is cold, the filling may harden; place filling in a warm spot to loosen the butter for easier shaping.
  • For the best bun shape and spacing, use a 9”x13” baking dish for 12 buns; 16 buns may feel crowded.
  • You can use a baking sheet instead of a dish, which will produce looser buns with slight contact at edges.
  • The filling should be crumbly but hold shape; forming it into a log before wrapping helps achieve perfect bun shapes.

Find it online: https://flavorspath.com/chinese-coconut-buns-cocktail-buns-recipe/