CHINESE COCONUT BUNS RECIPES

Steps:

• Preheat Oven to 350 degree Fahrenheit
• Coconut Filling:
• Process coconut and sugar in blender or food processor until very fine. Turn into small bowl.
• Stir in margarine and egg yolk until paste-like consistency.
• Dough:.
• Stir warm water and first amount of sugar in small dish until sugar is dissolved. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.
• Stir second amount of sugar, salt and cooking oil in large bowl. Add boiling water. Stir until sugar is dissolved. Stir in egg and yeast mixture.
• Slowly work in enough flour until soft dough forms. Turn out onto lightly floured surface. Knead for about 10 minutes until smooth and elastic. Place dough in large greased bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for 1 1/2 to 2 hours until doubled in bulk.
• Punch dough down. Cover. Let rest for 5 minutes. Shape into 2, 12 inch (30 cm) logs.
• Divide dough into 12 portions. Press and stretch each portion into 5 X 3 inch (12.5 X 7.5 cm) oblong shape. Place rounded 1 1/2 tablespoon (25 ml) filling lengthwise along centre of each piece.
• Bring long sides up and over filling, pinching all edges together to seal. Place, seam-side down, on greased baking sheet. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in size.
• Egg Wash:
• Beat egg and water together with fork in small cup. Brush over buns. Bake in 350 degree Fahrenheit (175 degree Celsius) oven for 15 to 18 minutes until golden brown.
• Honey Wash:.
• Combine honey and hot water in separate small cup. Brush over warm buns. Serve warm. Makes 12 buns.

Steps:

• In a small bowl, combine yeast, 1 tbsp of the sugar and water and whisk until yeast is dissolved. Let sit 5 minutes until mixture is foamy.
• Meanwhile, melt 6 tbsp butter in a small saucepan, add milk and heat until lukewarm. Pour into the bowl of a stand mixer.
• Add in yeast mixture, remaining sugar, 2 cups flour and salt. Mix with the paddle attachment until just combined.
• Gradually add in remaining flour until the dough stops sticking to the sides of the bowl. Knead dough by hand or in stand mixer with dough hook attachment about 10 minutes, or until dough is smooth and elastic.
• Place dough in a lightly greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.
• Meanwhile, make coconut filling: In a medium bowl, combine coconut flakes, 3 tbsp melted butter, honey and egg.
• Divide risen dough into 10 equal pieces. Flatten each piece into a 5 x 3-inch rectangle. Place about 1 1/2 tbsp filling in the center of each piece, fold in long sides and roll up from the short end, pinching the seam closed with your fingertips. Place buns seam-side down on a baking stone or parchment paper-lined baking sheet about a 1/2-inch apart (to get that pull-apart effect). Let buns rest about 20 minutes.
• Meanwhile, preheat oven to 375°F.
• Once buns have rested, brush the tops with a light coating of egg wash and sprinkle with sesame seeds. Bake about 20 minutes or until golden brown. Serve immediately.