Coconut Buns

Coconut Buns
Photography and Styling by Mason + Dixon / Recipe Development and Food Styling by Ben Mims

Forget cinnamon, Ben Mims’ Coconut Buns are the best breakfast treat around. Enriched with coconut milk and oil in the dough and filled with a sweetened, toasted coconut butter, this recipe is for the serious coconut lover. Make the dough and assemble buns the night before you plan to bake them for breakfast—their flavor deepens with a long, slow rise in the refrigerator. But if you don’t have the spare hours to wait, you can let them rise at room temperature for an hour and a half.

5.0 from 2 reviews
Coconut Buns
 
Makes 12, Recipe by Ben Mims
Ingredients
  • 1¼ cups (300 grams) warm unsweetened canned coconut milk (120°F/48°C to 130°F/54°C)
  • ⅓ cup (67 grams) granulated sugar
  • 2 tablespoons (28 grams) unrefined coconut oil, melted
  • 1 teaspoon (3 grams) kosher salt
  • 1 large egg (50 grams), lightly beaten
  • 4 cups (500 grams) all-purpose flour
  • 1 (0.25-ounce) package (7 grams) instant yeast
  • ½ cup (25 grams) unsweetened coconut flakes
  • Coconut Filling (recipe follows)
  • Coconut Icing (recipe follows)
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine warm coconut milk, sugar, melted coconut oil, salt, and egg. Add flour and yeast, and beat at low speed until a dough forms. Increase mixer speed to medium, and knead until smooth, about 8 minutes. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1½ hours.
  2. Preheat oven to 350°F (180°C). Spread coconut flakes on a baking sheet, and bake, stirring halfway through, until lightly golden brown, about 8 minutes. Transfer coconut to a bowl, and let cool completely. Lightly grease a 13x9-inch baking pan with butter.
  3. Transfer dough to a lightly floured surface. Roll into an 18x12-inch rectangle. Spread Coconut Filling over dough, leaving a ½-inch border on one long side. Starting with opposite long side, roll dough into a tight log. Trim ends, and cut into 12 rounds. Transfer rounds, cut side up, to prepared pan, and cover with plastic wrap. Refrigerate for at least 8 hours or overnight (or let rolls rise at room temperature for 1½ hours).
  4. Preheat oven to 375°F (190°C).
  5. Uncover rolls, and bake until puffed and golden brown throughout, about 35 minutes. Let cool for 10 minutes. Drizzle with Coconut Icing while still warm, and sprinkle with toasted coconut flakes before serving.

5.0 from 2 reviews
Coconut Filling
 
Makes 4 cups, Recipe by Ben Mims
Ingredients
  • 1 cup (84 grams) finely shredded dried (desiccated) coconut
  • 1 cup (227 grams) unsalted butter, softened
  • ½ cup (110 grams) firmly packed light brown sugar
  • 3 cups (360 grams) confectioners' sugar, sifted
  • 1 teaspoon (4 grams) coconut extract
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
Instructions
  1. Preheat oven to 350°F (180°C). Spread coconut on a baking sheet, and bake, stirring halfway through, until lightly golden brown, about 8 minutes. Transfer to a bowl, and let cool completely.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until smooth, about 2 minutes. Add confectioners' sugar, extracts, and salt; beat until smooth. Reserve ½ cup filling for Coconut Icing. Stir toasted coconut into remaining filling. Cover with plastic wrap until ready to use.

5.0 from 2 reviews
Coconut Icing
 
Makes 6, Recipe by Ben Mims
Ingredients
  • ½ cup Coconut Filling (recipe precedes)
  • 2 tablespoons (30 grams) unsweetened canned coconut milk
Instructions
  1. In a small bowl, stir together Coconut Filling and coconut milk. Cover with plastic wrap until ready to use.

 

 

 

3 COMMENTS

  1. This is a delicious recipe, but I have a problem. Both times I have made them, the filling has leaked out and burned instead of baking in the buns. I have tried making the log tighter before cutting, and I am wondering if they need to be close to each other when they go in the oven, as I see them being torn apart in your photo. Please advise as I want to continue to bake these.

  2. These are amazingly good. My sister said that as far as desserts go, this is the best thing she has ever put in her mouth. I agree..

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