Coconut Buns

Delicious yeasted sweet buns with coconut flakes and orange zest. They're incredibly fragrant and pretty - these buns are guaranteed to become a favorite, I know it for a fact. Thanks for the recipe, Elen@Lat!

Coconut Buns

Fluffy yeasted sweet buns filled with coconut flakes, sugar, and orange zest - wonderfully fragrant and pretty.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Rising time 2 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 20 buns

Ingredients Method Notes

Ingredients

  

Dough

• 1 cup milk warm
• 2 eggs
• 100 g butter melted
• 1.5 tbsp vegetable oil
• 2 tbsp sugar
• 25 g fresh yeast
• 700 g flour
• 0.5 tsp salt
• 1 pinch vanillin

Filling

• coconut flakes to taste
• orange zest to taste
• sugar for sprinkling
• butter for brushing the dough sheet

Method

 

1. Dissolve the fresh yeast in warm milk. Melt the butter.
2. Sift 500 g of flour into a deep bowl, add the salt, sugar, vanillin, eggs, vegetable oil and melted butter, then pour in the milk-yeast mixture.
3. Knead the dough by hand, adding more flour as needed - I used about 200 g more. Leave the dough in a warm place for 1.5-2 hours to rise.
4. Roll out the risen dough in batches into a thin sheet. Brush it with butter and sprinkle with sugar, coconut flakes, and orange zest.
5. Roll the sheet up into a log, cut into pieces, and place on a baking sheet.
6. Bake the buns for 25-30 minutes at 190-200C. Let the finished buns cool - and they're ready to eat. Bon appetit!
   

Notes

Add the flour gradually - the dough should stay soft. Spread the filling evenly so every swirl of the bun is fragrant.

Tips

• Flour amounts vary: start by mixing in 500 g, then add the rest during kneading as needed - I used about 200 g more.
• Adjust the amount of sugar, coconut flakes, and zest in the filling to taste - the important thing is to spread it evenly over the sheet of dough.
• It's easier to roll the dough out in batches - a thin sheet is easier to roll up neatly.