There are some things you want to do and just do not find the right time. When that thing is making a homemade bread I really work hard to find the time.I have been longing to make these buns at home. When me and MK were discussing about our childhood days, like how we used to look forward for the sweets daddy would bring on the first day of the month, free candies from the grocery store when we buy in bulk and so on. Slowly started about bakery food and ended up in Coconut buns we both loved as kids. I think most of you could relate to want I'm saying. I simply love coconut flavor so there is no wonder I was longing to make this. I searched for so many recipes, shortlisted, tweaked them and was planning to make it on a weekend. Took a day off this week and got to make it much earlier.
The softness of the buns, sweetness from the melted brown sugar along with coconut, crunchiness from the nuts, gooeyness from the raisins yum these buns were super good. Baking yeast breads are always an awesome experience. Though it takes some time all the process involved makes you feel you really did something great. Both the cuties thoroughly enjoyed the buns and definitely planning to make these buns often with other stuffing’s. If you longing for some bakery style coconut buns, you have reached the right place. You got try this super soft and addictive buns!!
Preparation Time - 10 minutes
Rising Time - 1 hour + 30 minutes
Baking Time - 20 minutes
Yields - 9 inch bun
All Purpose Flour/Maida - 3 cups
Butter - 3 tbsp at room temperature
Active Dry Yeast - 1 tbsp
Sugar - 1/2 cup
Milk - 1/2 cup slightly warm
Oil - 1 1/2 tbsps
Salt - 1/2 tsp
All Purpose Flour/Maida - 1/3 cup
Water - 3/4 cup
Sweetened Grated Coconut/Freshly Grated Coconut - 1 cup
Brown Sugar - 1/2 cup
White Sugar - 1/2 cup
Powdered Cardamom - 1/2 tsp
Raisins - 1/2 cup
Mixed Nuts (Cashews, Walnuts) - 1/2 cup
Adapted from here
- Start making the roux by mixing the flour and water until there no lumps in a heavy bottomed vessel.
- Cook the roux in medium flame stirring continuously until it reaches the custard consistency. For about 3 minutes.
- Roughly chop the raisins and the nuts and keep aside.
- Prepare a 9 inch cake pan by placing parchment paper and buttering the top of it.
- Once the roux is cooled, add the flour, butter, yeast, sugar, milk and mix well. Knead until it is smooth and elastic for 10 minutes. If you are using your stand mixer it takes about 4 minutes in medium speed. Now add the oil and knead well.
- Place the dough in a warm bowl and wrap it. Wait until it is doubled in size about a hour.
- When the dough is rising, mix the grated coconut, brown sugar, white sugar, chopped raisins and nuts together and keep aside.
- Punch down the dough and make two big balls out of it.
- In a floured surface roll one of the ball into a flat disc of 9 inches diameter.
- Place the disc in the prepared pan and spread the filling in the center of the disc leaving 1/2 inch in the outer.
- Make a 9 inch disc out of the other ball and place it on top of the filling.
- Pinch the sides so that the filling does not come out. Brush with milk on top of the bun.
- Wrap the cake pan and allow it get doubled in size say about 30 minutes.
- When the bun is rising preheat the oven to 350 F.
- Once the bun is doubled, remove the wrap and bake it for about 18- 20 minutes.Until the top is golden brown.
- Slice and serve the warm buns.
- For the filling, I used raisins, cashews and walnuts. You can substitute with your favorites.
- You can also make small buns out of it. This measurements would yield 10 -12 small buns.
- Store left overs if you have any in the refrigerator placing them in a zip lock bag. Microwave for about 20 seconds and enjoy them again.