Firstly make a basic bun dough according to milk bread: in a bowl of stand mixer, add all the ingredients expect butter, stir with hook for 5-7 minutes and then add butter and continue kneading for 10 minutes until you get a elastic, smooth and soft dough. Then covered and set aside until doubled in size. Then transfer out and knead for several minutes to remove the bubbles.
Divide the dough into 9 equal portions.
Mix whisked egg with butter and then stir in sugar, milk powder and coconut. Mix well and set aside.
Mix all the ingredients together and then transfer to icing bag.
Assemble the coconut buns-Method 1
flatten one piece of dough with your hands into a oval shape, about 4 inches long and 3 inches wide.Then spread the filling in the middle. Roll up one side to cover the another side (like a small tube).
Turn over, seal completely and slightly roll up the two ends. This method will form a small center filling tube within the bun.
Assemble the coconut buns-Method 2
flatten one piece of dough with your hands into a oval shape, about 4 inches long and 3 inches wide.Then spread the filling in the middle.Then roll from the bottom to top.
Completely seal and shape the buns. This will form layered fillings within the bun.
Assemble all the buns and transfer to lined baking tray. Place in oven and set aside for the second proofing (need 40 minutes to 1 hour) until all the buns are doubled in size. Brush egg wash on surface and decorate with strips of topping (either two strips or three strips). Pre-heat oven to 170 degree C (350 degree F).
Garnish sesame seeds and bake for 15 minutes on middle track until well colored. Then transfer out and brush honey wash.
Coconut Buns (Cocktail Buns)
Amount Per Serving
Calories 316Calories from Fat 117
% Daily Value*
Saturated Fat 8g50%
Vitamin A 350IU7%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.