May 04th, 2016

Coconut Buns. If you eat too many you will not have buns of steel. Just make em' and only eat one.
Today's baking inspiration is from my friend Doreen, whose travels have taken her to Taiwan- while she's there we get to enjoy online what she's experiencing. She found a bakery (twice) with a coconut raisin bread- which she says is more like a amazing donut.

This morning while I was searching for recipes to see what she was talking about, I got a little side tracked and found this coconut bun recipe that peaked my interest.

What I've posted here here is not what she is talking about- I'll try that recipe another day.
As a youngin I could pass on all things coconut, but as I'm growing up I'm appreciating the flavor and texture more and more.
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Now I love to eat pastries of all kinds but I've never been drawn to try the ones they sell the bakery in the local asian mart. But these? These I could eat often. Tender, flakey and flavorful. The blueberry swirl ones are from the jam my mom made yesterday.

Coconut Buns
The dough:
2/3 cup heavy cream at room temperature
1 cup, coconut milk at room temperature
1 large egg at room temperature
1/3 cup sugar
About 4 cups bread flour
1 tablespoon active dry yeast
1 1/2 teaspoons salt
 
Coconut filling
6 tablespoons softened butter
3 tablespoons sugar
3 tablespoons flour
1/4 cup dry milk powder
1/2 cup coconut flakes
1/2 teaspoon coconut extract
 
In the bowl of a mixer, add the heavy cream, milk, egg, sugar, flour, yeast, and salt. Using the dough hook attachment, turn on the mixer at its lowest setting gradually increasing speed as the flour gets incorporated.  A big bowl and wooden spoon works well too.

Mix dough until it’s a smooth elastic consistency. Add more flour ¼ cup at a time until the dough comes together.  Cover the bowl with a damp towel and place in a warm spot until the dough doubles in size.

Meanwhile, prepare the filling by thoroughly combining all the filling ingredients in a bowl. Set aside.

Dump the dough on a lightly floured surface and cut into 12 equal pieces.
Working with one piece at a time, flatten each piece of dough with your hands into a rough oval shape, about 4 inches long and 3 inches wide.

​Spread about a tablespoon of filling onto the middle of the dough, and roll it into a mini cinnamon roll.

With a sharp knife slice lengthwise, with a shallow slash. Coil the dough and place on a parchment lined cookie sheet. Repeat with all dough. Cover with a clean kitchen towel. Allow to rise for about 30 minutes.

Preheat your oven to 350 degrees- Lightly brush with an egg wash and sprinkle with coarse sugar.

Once the buns have risen, gently brush with egg wash. Bake for 15-17 minutes until golden. 

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