Inside Out Coconut Buns #BBB

 

Coconut lovers rejoice, we have a double header for coconut recipes this month!  Our last buns were a soft and subtle coconut dinner roll.  These buns are a coconut-rich sweet treat, sure to please folks that love a coconut filling.  The dough is actually quite similar between the two recipes but the results are quite different.  The shredded coconut filling gives a nice, pronounced coconut flavor and texture to these buns.  The dough is not overly sweet, so with the filling, these are the perfect not-too-sweet treat.  Be warned that these gorgeous buns are large enough to split between two people.  I made the six buns stated in the recipe but would either try going smaller or making a different shape that allowed for smaller portions!  That said, I have been splitting them and savoring one half at a time.  Yummy.

 There are various ways to shape the buns: plain snail buns, twisted round buns (what I chose), heart-shaped buns, and straight twists.  I might be inclined to try the straight twists if I wanted to make smaller portions, or maybe eight slightly smaller twists.  I have made blueberry twists to delicious effect.  Oh, don't worry about the turmeric adding any flavor, it is completely undetectable and just helps provide a nice color to the filling.  (Honestly, I wouldn't have minded a touch more filling, but these are still wonderful as is.)  I tried one half toasted with a little butter and honey this morning and it was amazing!  Really complements the coconut.

Inside Out Coconut Buns
makes 6 large buns

For the Dough :
175 ml coconut milk (or regular milk), (¾ cup)
30 g sugar, (3 tbsp)
3 g active dry or instant yeast, (1 tsp)
360 g bread flour, 3 cups (I used all purpose)
10 g powdered milk, (2 tbsp)
2 g salt, (½ tsp)
50 g butter, melted
1 large egg

For the Coconut Filling :
50 g unsweetened shredded/ desiccated coconut, (½ cup)
45 g sugar, (3 tbsp plus 1 tsp)
1/16 tsp ground turmeric (optional)
45 g unsalted butter, soft at room temperature (3 tbsp), melted
1 egg yolk, from a large egg
1 tsp vanilla bean paste/ extract

For Brushing :
Egg Wash or milk

To Make the Dough :

Combine the coconut milk, a little of the sugar, and the yeast in a small bowl.  Set aside for 5-10 minutes until foamy.

Add this and all other dough ingredients to a large bowl or stand mixer.  Knead until the dough is soft, smooth and elastic. Adjust liquid and flour in small increments, as required, to reach this consistency. The gluten should be developed enough to pass the “window pane” test.

Shape the dough into a ball and place back in the bowl.  Cover with a damp towel, plastic wrap, or a silicone lid, and let rise for about 1 hour until the dough has doubled in size.

Meanwhile, make the filling :

Using a spoon, mix together all the filling ingredients in a bowl until combined. 

Cover and refrigerate the filling for about 10-20 minutes to chill.  It should still be spreadable.

To Shape the Buns :

Gently deflate the risen dough. Divide the dough into six equal pieces. Working with one portion at a time, shape the dough into an oval or circle. Cover the other five pieces of dough with a towel while you shape the first bun.

Take the chilled filling out of the refrigerator and divide it also into six pieces. Each portion should be about 1½ tbsp worth of filling. The directions below are to shape twisted round buns.

Roll out one piece of dough until you get a rectangle of about 10 x 4 inches long. You don’t need to flour your work surface. Take one portion of the filling and spread it over half of the rectangle, along its length. Fold the other side over the filling and press lightly to seal the edges. You should now have a long and thin rectangle.

Using a sharp knife, make 2 or 3 cuts along the length inside the rectangle, leaving about 1/4 to 1/2 inch at the short edges intact. Holding the short edges with your hands, pull very gently to stretch the dough, then twist the dough a few times. Fold into a knot. Tuck both ends under. The filling should show up in layers on the shaped dough. 

I made the twisted buns with just a slightly different method using the video linked up above.  The above method may help prevent rolling the filling out the edges!  Hence why I recommend not rolling all the way to the edges with the following method.

The filling portions were chilled as balls.  Looks like an egg!

Pull up the edges and seal.

Roll gently into an oval.  Avoid rolling all the way to the edge.

Make a few lengthwise cuts inside the edges of the dough.

Fold in half lengthwise.

Twist.

Wrap the twist back around itself clockwise and tuck the end up under.
(Right handed.  Left would be counter clockwise I think.)

Place the shaped buns on a parchment lined tray.  Cover them loosely and allow to rise until almost doubled in size, about an hour.

When ready to bake, gently brush the tops with egg wash or milk.  (I used a mixture of egg and water.)

Bake in a pre-heated oven at 180ºC (350ºF) for about 25 minutes until they are done and a rich golden brown color. Let cool on the baking sheet for 5 minutes and then transfer to a cooling rack. These buns are best consumed while they’re still a little warm.  They reheat well and split and toast beautifully.  Good with butter, or marmalade, jam, or pepper jelly as well.  Or a spread of coconut butter if you really want to amp up the coconut!

These buns will keep for 2-3 days, but it for longer storage, freeze them.  Warm them up before eating. 

The rest of the Bread Baking Babes

• Blog from OUR Kitchen – Elizabeth  (Savory version!)
  
• Judy’s Gross Eats – Judy
• My Diverse Kitchen - Aparna
• Bread Experience - Cathy
• Thyme for Cooking - Katie
• My Kitchen in Half Cups - Tanna
• Feeding My Enthusiasms - Elle 
• Karen's Kitchen Stories - Karen