Extra Soft Coconut Milk and Shredded Coconut Buns

These coconut buns are absolutely amazing! The dough contains no water at all, relying entirely on milk, coconut milk, and heavy cream, resulting in a liquid content of up to 80%. This doubles the milky and coconut aroma, making them moister, richer, and softer than regular bread. The crust is baked to a golden-brown, glossy sheen, making them incredibly appetizing. The coconut filling is particularly unique, incorporating low-gluten flour, eggs, and milk, remaining moist even after baking—not dry or cloying at all. Breaking it open reveals a generous filling of coconut flakes, dense and moist, with an incredibly rich coconut and milky aroma, sweet but not cloying. I rarely make coconut buns, but this one is truly worth trying! Whether you make small dinner rolls or braided buns, they look and taste fantastic. The aroma fills the house when they're fresh out of the oven, and their soft, comforting texture is incredibly soothing. One bite and you're instantly filled with happiness!

Ingredients

Steps

Let the butter soften at room temperature until it can be easily pierced with chopsticks. Don't melt it too thin and liquid like I did.
Pour the high-gluten flour, yeast, salt, and sugar into the mixing bowl of the stand mixer, then add coconut milk, whole milk (use ice milk if it's hot), light cream, and egg liquid into the kneading bowl.
Start on low speed and knead the dough until there are no lumps. Then switch to high speed and knead until you can stretch it into a thin, serrated membrane (this is the extended stage).
Add the softened butter and knead on low speed for 2 minutes to fully incorporate the butter. Then knead on high speed for about 8 minutes until you can stretch it into a thin, smooth membrane with no jagged edges.
Place the kneaded dough in a bowl, cover it with plastic wrap, and let it ferment in a warm place at around 30°C until it doubles in size.
While the dough is fermenting, make the coconut filling (the soul of the deliciousness). Mix the eggs, milk, and sugar together until smooth. Then add the low-gluten flour and stir until there is no dry flour left. Don't worry about small lumps; they will be crushed when you stir-fry it later.
Melt the butter in a non-stick pan, pour in the batter, and cook over low heat, breaking up any lumps of dough with a silicone spatula as you cook. Cook until the batter becomes a smooth, flowing paste. Finally, add the shredded coconut and mix well. This filling is moist, fragrant, and not dry at all.
Transfer the fermented dough to a work surface, knead it into a ball to release the air, and then divide it into different sizes according to your needs. I divided it into the following three sizes: 50g for small dinner rolls, 80g for long rolls, and 240g for braided buns. Round the divided dough balls, cover them with plastic wrap, and let them rest for 15 minutes.
80g Long Roll Buns: Roll the dough into a long strip, spread a layer of coconut filling evenly, and roll it up. A 250g disposable bread box can hold exactly 3 rolled dough balls.
240g Coconut Braided Buns: Roll out the dough, spread coconut flakes on top, fold it, and gently flatten it. Cut it into three strips (don't cut off the top), with the coconut side facing up, braid them like a braid, and pinch the ends to seal. Roll the two ends inwards into a circle, and place it in a 240g disposable bread box to proof.
50g mini rolls: Flatten the dough, wrap about 20g of coconut filling inside, and seal it like a bun, making sure to pinch it tightly! Otherwise, the filling will burst out during baking. Place them seam-side down on a baking tray. I used a 28x28 baking tray, 3 rolls per row, which fits 9 rolls perfectly.
Place the shaped bread dough in the oven with a bowl of hot water next to it, and let it rise at about 35°C until it is 1.5 times its original size (90% full of the mold). Take it out and brush it with a layer of whole egg wash.
Bake the small dinner rolls at 180°C (350°F) on the bottom rack with both top and bottom heat. Cover with aluminum foil after 8 minutes, for a total of 12 minutes. Bake the 240g large loaf of bread at 180°C for 18 minutes, again covering with aluminum foil after 8 minutes. After baking, brush with butter for a shiny and appetizing look!
This recipe makes a large quantity. If you're making it for yourself, you can halve the recipe or make one-third of the original amount. I made this as a gift; it's handmade and full of sincerity!