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Coconut Custard Buns

Coconut custard buns

Coconut Custard Buns

Recipe by: Claire Winstanley  

Makes: 12
Preparation time: 15 minutes + 1hr proving
Cooking time: 40 minutes
4 cups bread flour
1x10g sachet instant dry yeast
1 teaspoon salt
½ cup sugar
½ cup warm water + extra if needed
¾ cup coconut milk
2 eggs
50g unsalted butter, melted
For the filling
100g butter, room temp
100g castor sugar
2 eggs
200g desiccated coconut + extra for sprinkling
Grease a cake tin. Sprinkle the yeast over the warm water and rest for 5-10 minutes until the mixture begins to foam.
Place the sugar and eggs in a standing mixer fitted with a whisk attachment and beat until light and foamy. While the eggs and sugar whisk, mix the coconut milk and butter and set aside.
Add the coconut milk and butter to the egg mixture, together with the yeast mixture and mix until combined.
Slowly add the flour to the egg mixture until the dough begins to come together. Once the dough forms a ball, turn out onto a floured surface and knead until smooth
Place in an oiled bowl and cover with plastic wrap. Leave in a warm area of the kitchen for roughly an 1hr or until doubled in size.
While the dough rises make the filling.  Cream the butter and sugar until pale. Add the eggs one at a time, scraping down between additions. Finally add the coconut, mix well and set aside.
Once the dough has risen, knock back the dough and turn out onto a clean table. Cut the dough into 12 equal sizes and roll out into rectangles. Divide the filling among the pieces of dough and spread evenly over the surface. Roll up into a sausage shape, flatten with rolling pin and roll up again to enclose the filling. Tuck in the edges to form a round dough ball. Place in the cake tin, cover with plastic and leave in a warm area to double in size. At this point preheat the oven to 200’c.
Brush egg wash onto the surface of the buns and sprinkle with desiccated coconut. Bake for 30-40 minutes or until golden brown. Turn down the oven to 180’c if the buns are browning too fast.

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