COCONUT BUNS (CHINESE COCKTAIL BUNS)
Coconut buns, or cocktail buns (chicken tail buns) are a favorite at Chinese bakeries. This recipe is soft, fluffy, authentic, and incredibly easy to make.
Provided by Sarah
Categories Bread and Pizza
Time 3h15m
Number Of Ingredients 19
Steps:
- Start by making the bread dough, and be sure your ingredients are at room temperature. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer at its lowest setting.
- Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. (Note: if you're in a humid climate, and the dough is too sticky, add more flour ¼ cup at a time until the dough comes together). After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to about 1.5X its original size.
- Meanwhile, prepare the filling by thoroughly combining all the filling ingredients in a bowl. Set aside.
- After the bread dough has proofed for an hour, put the dough back in the mixer and knead slowly for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces.
- 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 cigar, tucking the ends under the bun to completely seal the filling in. We like this method because it evenly distributes the filling throughout the bun.
- Transfer the buns to a parchment-lined baking sheet and cover with a clean kitchen towel. Allow to rise for another 45 minutes to an hour.
- Preheat your oven to 350 degrees. For the topping, mix together 1/3 cup cake flour, 3 tablespoons softened butter, and 4 ½ teaspoons caster sugar, and transfer to a piping bag or small zip top bag with a small corner cut off. Set aside.
- Once the buns have risen, brush with egg wash. Pipe two stripes of your topping mixture onto each bun, and sprinkle each with sesame seeds. Bake for 15-17 minutes until golden. Remove from the oven and brush with the sugar syrup.
Nutrition Facts : Calories 389 kcal, Carbohydrate 49 g, Protein 9 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 57 mg, Sodium 401 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
GUYANESE COCONUT BUNS
My best friend gave me this recipe she was given while in British Guiana. These are really delicious!
Provided by peep
Categories Bread Quick Bread Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 17.3 g, Cholesterol 36.2 mg, Fat 10.2 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 6.7 g, Sodium 132.5 mg, Sugar 8.9 g
HONEY-COCONUT STICKY BUNS
Thanks to a friend, I got my hands on this easy recipe for sticky buns and tweaked it. Sprinkle them with coconut for the crowning touch. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Grease two 8-in. round baking pans. Cut thawed bread dough in half; roll each half into a 10x8-in. rectangle. Combine cream cheese, coconut and orange juice concentrate; spread mixture on dough. Roll up jelly-roll style, starting with long side. Cut each roll crosswise into eight slices; place in prepared pans. Cover; let rise until almost doubled, about 1 hour. , Preheat oven to 350°. In a microwave, melt butter and honey. Spoon 1 tablespoon butter-honey mixture over each bun. Bake until tops are golden brown, about 30 minutes. Immediately invert onto a serving plate. If desired, top with toasted coconut.
Nutrition Facts : Calories 206 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 239mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
PANIPOPO (SAMOAN SWEET COCONUT BUNS)
These delicious, soft buns are made even better with the addition of the sweet coconut sauce. They are so easy that even I made a perfect batch!!! These are usually served upside-down so the sauce ends up on the top. I got this recipe from Seta's "Panipopos' Kitchen". Enjoy!
Provided by Nif_H
Categories Breads
Time 1h
Yield 12 buns
Number Of Ingredients 10
Steps:
- I used a stand mixer up to step 6. The instructions here are to do by hand.
- Put the yeast and water in a large bowl and leave for 10 minutes.
- Add all the rest of the ingredients and mix to form a soft dough.
- Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover and leave to double in volume (optional step: punch down and leave to double in volume again).
- Punch the dough down and turn out onto a lightly floured surface.
- Shape the dough into 12 balls and place in an ungreased 9 by 13 baking pan. Pat down slightly (so they will sit upside down if you want to flip them to serve).
- Cover and leave to rise until almost doubled.
- while the buns are rising, preheat your oven to 190°c/375°f, and make your coconut sauce.
- Coconut sauce:.
- Combine all ingredients well.
- When the buns have doubled in size, pour the sauce over them.
- Bake for 20 to 25 minutes or until golden brown and the sauce is bubbling up around the edges.
- Let them cool at least a half hour before cutting into them.
- This gives the buns time to set up, and also gives the sauce a chance to thicken slightly.
Nutrition Facts : Calories 218.4, Fat 6, SaturatedFat 3.1, Cholesterol 15.5, Sodium 106.8, Carbohydrate 37.1, Fiber 1.1, Sugar 12.6, Protein 4.3
COCONUT BUNS
This is the 1st recipe I submitted here I hope everyone will enjoy my recipe :). Since I love salty food and of course salty buns are quite rare, I decided to make them myself. I'm using coconut milk to get a bit stronger and traditional taste.
Provided by caramelights
Categories Yeast Breads
Time 55m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- In a big bowl, mix all dry ingredients (flours, salt, yeast) . Make a little well in the middle and pour the coconut milk and honey water. Mix with spatula until it forms a dough.
- Add melted butter and knead for about 10-15 minutes by hand until it become soft and elastic.
- Put it in a bowl, cover it with damp towel or plastic wrap and let it sit in a warm place for an hour.
- Divide the dough into 24 pieces of small ball. Put it on the baking sheets and let it sit one more time for 15 minutes. Preheat your oven to 200ºC.
- Brush with the eggwash and sprinkle with bit of salt. Bake for 20 - 25 mins or until golden brown on the top of the buns.
- Brush again with melted butter right after it came out of the oven to get a lasting shine.
Nutrition Facts : Calories 123.7, Fat 3.2, SaturatedFat 2.3, Cholesterol 11.7, Sodium 455.8, Carbohydrate 21.4, Fiber 0.6, Sugar 7.2, Protein 2.4
CHINESE COCONUT BUNS
Soft Buns with a yummy coconut filling. Just like the ones your get from Chinese bakeries and when you're out having Dim Sum. Make sure you read the recipe first then get all your ingredients togethor. Also, remeber there is a different between liquid measure and dry measure. This Recipe Comes from Rhonda Parkinson from About.com
Provided by Mintbear82
Categories Breads
Time 3h48m
Yield 12 Buns, 6-12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 601.2, Fat 29.8, SaturatedFat 13.3, Cholesterol 175.7, Sodium 409.5, Carbohydrate 74.7, Fiber 3, Sugar 36.8, Protein 10.6
GUYANESE COCONUT BUNS
Untested by me, posted for ZWT III. From allrecipes.com UPDATE: CulinaryQueen was the guinea pig on these and has added various notes and changes. Please note, although the title of these are 'Buns' they spread out like a very flat cookie.
Provided by Mandy
Categories Breads
Time 25m
Yield 48 buns
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F/180°C.
- In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs.
- In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract.
- Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend.
- Drop by rounded tablespoonfuls onto ungreased cookie sheets, 2-3 inches apart as they really spread.
- Bake for 15 minutes in the preheated oven, or until golden brown. Keep an eye on these as they will burn if left in too long.
- Transfer to a cooking rack immediately or else they will stick to the pan.
- Cookies are soft with crunch edges at first but get completely crunchy upon cooling.
Nutrition Facts : Calories 79.6, Fat 4.6, SaturatedFat 2.9, Cholesterol 19.3, Sodium 66.3, Carbohydrate 8.9, Fiber 0.2, Sugar 4.7, Protein 1
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