You can probably find these Chinese coconut milk buns at a lot of stores in Chinatown. These were a staple item in the grocery bag whenever we had the chance to go to a Chinese store. But of course, isn’t it so much more fun to make things in the comfort of your own house? 🙂
Bread: 2 1/2 c. bread flour 1/2 c. coconut milk 1 egg 3 T. coconut oil 1/2 tsp. salt 4 T. sugar 2 tsp. active dry yeast Coconut Filling: 1 c. sweetened flaked coconut 3 T. coconut oi 3 T. suga 1/4 tsp. salt
- Knead all the dough ingredients about 15 minutes, then let rise for 45 minutes, punch down, and let rise another 30-45 minutes.
- To make the filling, put all the filling ingredients into the mixer and mix for about 30 seconds until uniform in texture (coarse crumbs).
- Divide the dough into 9 even pieces. Roll each piece out into an oval. Fill each oval with 1/9 of the coconut mixture, spread the coconut mixture out over the dough oval.
- Fold the long ends of the oval inward in thirds, to cover the coconut mixture.
- Turn the folded dough over, and roll into a rectangle with a rolling pin. Flip over, and roll the long end up to form a cylinder. Set aside and repeat for the remaining dough.
- Grease three mini loaf pans. Squash the dough rolls lengthwise (to make them shorter and fatter), and place three (seam side down) into the mini loaf pans.
- Cover loosely with plastic wrap, and let rise again for an hour in a warm place.
- Brush the tops of the dough with eggwash. Bake in a 335 degree oven for 22 minutes for three smaller loaves. (If you want to make one big loaf instead, in a regular loaf pan, divide the dough into 4 ovals (instead of 9) and bake for 30-35 minutes.)
- After removing from the oven, let cool for 5 minutes. Then remove the loaves from the pan, and allow to cool on a wire rack.