Wholemeal Coconut Buns

 

 

I made this buns several times.  They are soft, moist and fluffy.  With the tasty coconut filling, these buns are awesome.

The recipe only makes 8 small buns.  Do double the portion if you like to make more and bigger buns.

Recipe Source - One Publisher Book - Koleksi Roti

Ingredients - slightly modified

[makes 8 buns]

160 gm bread flour

45 gm wholemeal flour

15 gm brown sugar

1/4 tsp salt

3/4 tsp instant yeast

120-140 ml cold water [may need less]

5 gm butter

egg glaze

some almond flakes 

Coconut Filling

Mix together, set aside

35 gm dessicated coconut

30 gm icing sugar

20 gm butter

1 egg [reserve a little for glazing]

1. Mix all dough ingredients [except butter] together.  Knead into a soft dough.  Add in butter and continue to knead until soft, smooth and elastic.
2. Cover to rest for at least 30 minutes.
3. Divide dough into 50 gm each and roll into balls.
4. Flatten dough, add some filling in the centre.  Gather the edges to seal.  Then roll with your palms into an oblong shape.
5. Place on baking tray lined with parchment paper.
6. Leave to proof for about 1 hour or until double in size.  Apply egg glaze and make slits on top with a sharp knife, then sprinkle some almond flakes.
7. Bake in preheated oven at 180 degrees C [middle rack] for 10-12 minutes or until golden brown.
8. Remove to cool on wire rack or serve warm.
   
   
   
   
   
   
   
   
   
   

I'm submitting this post to Cook Your Books Event #16 hosted by Joyce of Kitchen Flavours